3 tablespoons vegetable oil
4 large sweet onions, sliced
1 small green bell pepper, seeded and chopped
3 tablespoons tomato paste
2 large English muffins, warmed
1 (12 ounce) package unsalted Dutch-processed onion soup mix
1 cup ground whole wheat flour
1/2 cup white sugar
1 teaspoon salt
1/2 teaspoon dried parsley
1/2 cup chopped celery
Heat oil in large saucepan over medium heat. Saute onions and green bell pepper in oil until translucent. Stir in tomato paste. Simmer, stirring occasionally, for 3 minutes. Stir in remaining ingredients and start simmering. Reduce heat to medium. Simmer for 5 minutes, stirring occasionally.
Cook over low heat for 15 minutes, stirring constantly. Continue cooking 5 minutes, stirring occasionally, to prevent sticking. Serve hot.