Caramelized Vidalia Onion and Miso Soup

  • Yield: 8 servings

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.


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


  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.



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