Recipe - Onion-Garlic Soup With Sun-Dried Tomatoes

2 tablespoon Olive Oil; (up to 3)
2 Large; sweet Yellow Onions,
(56 cups) (up to 3)
One half teaspoon Salt plus
One half teaspoon Brown Sugar plus; (up to 1)
2 tablespoon Flour
3 Or more large cloves Garlic;
peeled plus
2 cup Carrots; cut or sliced up 1/4" thick,
(up to 3)
One half teaspoon Ground Thyme plus
1 teaspoon Dry Basil
2 qt (8 cups) Vegetable Stock
2 tablespoon (heaping) dried Tomato
Tapenade*
Salt & Pepper

*NOTE: (a mash of dried Tomatoes, Olive Oil, & Garlic available jarred from
your specialty grocer, or make your own)

In a medium to large stockpot, heat Oil on low. Slice Onions medium thin &
quarter. Add Onions to pot, cover, & heat over low for 15 minutes, stirring
occasionally. Remove cover & add Salt & Brown Sugar. Raise heat to medium &
stir frequently for 1520 minutes. Do not let Onions stick to bottom of
pot. Add Flour & stir for 3 minutes.

Add 1 cup Vegetable Stock, Garlic, Carrots, Thyme. & Basil. Cover & simmer
for 5 minutes. Add remainder of Stock & heat to simmer. Stir in Tapenade.
(A whisk may be handy) Season with Salt & Pepper to taste. Serve with a
crusty bread.

Serves: 4
Posted to recipeludigest by molony molony@scsn.net on Feb 27, 1998