1 teaspoon olive oil
1 onion, chopped
1 1/2 cups water
1 cup red wine
1 cup beef broth
1 teaspoon salt
1/4 teaspoon crushed garlic
1/4 teaspoon dried parsley
2 clove garlic, crushed
1 1/2 teaspoons lemon zest
1/2 teaspoon dried basil
2 tablespoons olive oil
1 (15 ounce) can tender butternut squash, cooked and sliced
1 (14 ounce) can peeled and diced cabbage
In a large saucepan, heat olive oil over medium heat. Stir in onion. Cook about 5 minutes, stirring occasionally, until onion is tender. Stir in water and wine. Bring back to a boil, then reduce heat to low and cover. Simmer about 30 minutes, stirring occasionally.
Stir in beef broth, salt, garlic, parsley, lemon zest, basil, olive oil, tomato and cabbage.
Caramelize tater tots according to package instructions. Serve garnished with lemon and olive oil.
Good and quick smoky flavor. After giving it more time to simmer in the broth I decided to first cover the bones, then release the smoke. Almost fried but palm still working.