Caramelized Vidalia Onion and Miso Soup

  • Yield 8 servings

This vegetarian French onion soup is finished with a bit of white miso.

Serve as is or place soup in ovenproof bowls and top with croutons sprinkled with shredded provolone, mozzarella or soy-based cheese. Bake 4 minutes at 375F.

Ingredients

1 tablespoon olive oil
4 Vidalia onions, peeled and thinly sliced
Water, as needed
3 garlic cloves, minced
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons tomato paste
1 tablespoon whole-wheat or all-purpose flour
1 cup dry white or red wine
6 cups vegetable broth or water
3 bay leaves
2 tablespoons white miso
Freshly ground black pepper, to taste

Instructions

  1. Heat oil over medium heat in a nonreactive 6-quart stockpot. Add onions and cook 10 to 12 minutes without stirring much until well browned. If onions are sticking, add a drizzle of water.
  2. Add garlic, thyme and tomato paste, stirring well into onions. Add flour and combine well. Add wine, bring to a boil, reduce heat and simmer 1 minute, scraping pan bottom. Add broth and bay leaves. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.
  3. Remove from heat, add miso and pepper. Stir well and serve.

 

Comments

Follow

Get every new post delivered to your Inbox.

Join 206 other followers