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| 2 Esslöffel | Olive Oil; (up to 3) |
| 2 | Large; sweet Yellow Onions, (5-6 cups) (up to 3) |
| 1/2 Teelöffel | Salt plus |
| 1/2 Teelöffel | Brown Sugar plus; (up to 1) |
| 2 Esslöffel | flour |
| 3 | Or more large cloves Garlic; peeled plus |
| 2 Tasse | Carrots; sliced 1/4" thick, (up to 3) |
| 1/2 Teelöffel | Ground Thyme plus |
| 1 Teelöffel | basil dry |
| 2 ca. 1 Liter | (8 cups) Vegetable Stock |
| 2 Esslöffel | (heaping) dried Tomato Tapenade* |
| | salt |
| | pepper |
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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 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 bread.
Serves: 4
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