2 pounds onions, peeled, cored and sliced
6 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons butter
2 spears fresh celery stalks
3 carrots, cut into 1/2 inch pieces
3 tablespoons lemon juice
1 bay leaf
1 1/2 teaspoons dried basil
1/4 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon ground dry mustard
1 teaspoon dry roasted red pepper flakes
2 tablespoons broth
2 (14.5 ounce) cans beef stock
1 (10.5 ounce) can tomato sauce
salt and pepper to taste
1 chopped basil
1 tablespoon dry white wine
1/2 cup chilled water
1 orange, peeled, cut into 1/2 inch pieces and juice reserved
4 bay leaves
3 eggs
salt and pepper to taste
1 teaspoon garlic powder and cold water to cover
1/2 cup roasted tomatoes
Preheat oven to 350 degrees F (175 degrees C).
In large saucepan over high heat, combine onion, sugar, salt, 1/2 teaspoon salt, 1/2 teaspoon butter, celery, carrots and lemon juice; cook for about 5 minutes or until tender. Stir in garlic powder, dry mustard, dry roasted red pepper flakes, broth and chicken. Simmer for 15 to 20 minutes, or until vegetables are tender.
In small saucepan, melt 1 tablespoon oil. Stir in tomatoes, chicken broth and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until vegetables are tender, 10 to 12 minutes.