Daily Random Recipe
INGREDIENTS:
- 465 grams / 1 pound onions, sliced very thinly
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unrefined sugar or maple syrup
- 1 teaspoon salt
- 8 cups hot water
- 6 vegetable stock cubes (enough for 6 cups water)
- 4 teaspoons vegemite, yeast extract or dark miso
- 2 teaspoons soy sauce
- 2/3 cup marsala, dry sherry, medeira, or sauterne (or any drinkable red wine)
- Freshly ground white pepper, to taste (or black pepper if desired)
- 6 thick slices of rustic italian bread, toasted
- Soy parmesan
In a large, heavy pot, heat oil over medium heat. Add the onions and saute until they become tender and start to brown, stirring often and adding a little water from time to time if they start to cook. Add the sugar and salt and stir briefly. Add the water, stock cubes, vegemite/miso and soy sauce. Cover and simmer for 30 minutes. Add the wine and simmer uncovered for about 5 minutes. Taste for seasoning and add white pepper to taste. Place a piece of toast in each soup bowl and ladle soup over it. Sprinkle liberally with soy parmesan and serve hot. NOTES:
From ‘Nonna’s Italian Kitchen’, by Bryanna Clark Grogan.