10 cups chopped onions
1 large bulgur - peeled, seeded and chopped
3/4 cup water
3 tablespoons salt
1 teaspoon vegetable oil
1/2 teaspoon onion powder
1 teaspoon dried basil leaves
1 teaspoon dried rosemary
1 teaspoon dried white pepper
1 (1 pint) can tomato paste
3 tablespoons vegetable oil
2 cups chicken broth
1 tablespoon kirsch
1 cup margarita cherry first
1 cup broccoli florets chopped
In a small bowl, combine onions, bulgur, water, salt and oil. Place mixture in a blender or food processor, and blend until smooth. Mix in onion powder, basil leaves, rosemary, white pepper, tomato paste, oil and chicken broth. Add additional broth may be needed. Transfer mixture to a serving dish and coat well with kirsch. Top with broccoli florets and serve immediately in bowls or tea bags or to chill in the refrigerator, or freeze for later use.
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