Ingredients
- 12 tomatoes scalded (fresh)
- 2 ga water
- 2 bay leaves
- 1 barley miso
- 1,800 gr onions (yellow)
- 240 ml dry wine (red)
- 120 ml sunflower oil
- 14 gr parsley (chopped)
- 6 gr thyme (fresh)
- 4 gr basil (fresh)
- 3 gr marjoram (fresh)
- 2 gr thyme (dried)
- 2 gr celery seed
- 1 gr basil (dried)
- 1 gr marjoram (dried)
-ORlow-sodium miso Salt; to taste Croutons; for garnish Emmentaler cheese (optional) -for garnish Saute the onions slowly in oil or butter about 30 minutes or until golden. Add the water and dried herbs. Simmer 30 minutes. Turn off the heat and add tomatoes, wine, fresh herbs, and pepper. Whisk in miso. Taste and adjust salt and pepper. Reheat, if necessary, over very low heat. Do not boil. Serve with croutons and emmentaler cheese. *
