1 cup olive oil
1 1/2 cups white wine
1 large onion, cut into small wedges
1 teaspoon crushed garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon salt
1 cup chopped cooked egg
1 (20 ounce) can anchovy fillets, drained
1 (1 ounce) package dry onion soup mix
1 cup chopped celery
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme
1 teaspoon dried sage
2 tablespoons dried basil
2 tablespoons chopped fresh thyme
1/2 pound cooked egg
1 (3 ounce) can tomato paste
In a large bowl, mix oil, white wine, onion, garlic powder, parsley, basil, oregano, rosemary, salt, egg, anchovy, celery, chives, parsley, thyme, sage, basil, basil, tomato paste and celery. Cover and chill in refrigerator for 3 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove an onion wedge from the colander and discard. Place an onion wedge in the bottom of a large bowl, and mix egg, tomato paste, celery, chives, parsley, thyme, sage, basil, basil, tomato paste, and celery. Pour the mixture over the onion wedge. Chill in refrigerator for 1 hour.
If desired, garnish with basil and parsley.