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Onion-Garlic Soup with Sun-Dried Tomatoes

Onion-Garlic Soup with Sun-Dried Tomatoes

Ingredients

2-3 tablespoon Olive Oil 2-3 large, sweet Yellow Onions [5-6 cups] teaspoon Salt + -1 teaspoon Brown Sugar + 2 tablespoon Flour 3 or more large cloves Garlic, peeled + 2-3 cups Carrots, sliced 1/4" thick teaspoon ground Thyme + 1 teaspoon dry bazil 2 Quarts [8 cups] Vegetable Stock * (see below) 2 heaping tablespoon Sonoma brand dried Tomato Tapenade [a mash of dried Tomatoes, Olive Oil, & Garlic, available at Williams-Sonoma, or make your own] Salt & Pepper

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Preparation
 

- 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 15-20 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 vegan bread. Makes 4 servings.

* Vegetable stock - To a large stock pot add:

Ingredients (use vegan versions):

• 2 large Yellow Onions, trim off roots, leave on skin, cut in half
  
• 1 large Green Pepper, seeded, cut in half
  
• 3-4 large carrots, sliced length-wise
  
• 3 stalks celery, cut in pieces
  
• 2 medium Potabello mushrooms (or equivalent amount of Shitaki)
  

- Cover with water & simmer 4-8 hours, adding water only if
needed. When done, strain soup & mash/squeeze Vegetables to
capture as much juice as possible. Reduce over low heat, if
desired. Freezes very well.

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