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. * Source: Carl Reisman, Urbana, Illinois * The Herb Companion, August/September 1993 * Typed for you by Karen Mintzias
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|Serving Size: 1 Recipe (5619g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 188 (19%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 0mg||0 %|
|Sodium 8475.7mg||292 %|
|Potassium 4688.2mg||123 %|
|Total Carbohydrate 137.4g||40 %|
|Dietary Fiber 34.7g||139 %|
|Sugars, other 102.6g|
|Protein 43.5g||62 %|
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Calories per serving: 1003
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