- Yield: 8 servings
- 1tablespoon pure olive oil
- 2large onions, cut into 1/4-inch-thick slices
- 3 garlic cloves, minced
- 1tablespoon tomato paste
- 2teaspoons flour
- 1/2cup dry red wine (optional)
- 3quarts canned vegetable broth or water or homemade stock
- 3 bay leaves
- 2tablespoons white or brown miso
- 1/2teaspoon fresh-ground black pepper
- Heat oil in a large nonreactive saucepan or stockpot over medium heat. Add onions and let cook, undisturbed, for 4 to 5 minutes or until onions begin turning a light brown.
- Then, stirring, cook the onions an additional 3 minutes or until rich golden brown. Add garlic and tomato paste; cook for 3 to 4 minutes or until tomato paste darkens. Add flour and mix to combine. Add wine and broth or water or stock. Using a wooden spoon, gently loosen the browned bits from the bottom of the pot and add the bay leaves. Bring soup to a boil over high heat and then reduce heat and simmer it for 30 to 45 minutes. Stir in miso and pepper. Makes 2 quarts.