Miso French Onion Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup plus 1 tablespoon olive oil
- 2½pounds large Spanish onions, peeled, halved, and thinly sliced (about 4 cups)
- 8diagonal slices of baguette, about ¼ inch thick.
- ⅓cup miso
- 1tablespoon finely chopped fresh thyme, optional
- Salt and freshly ground black pepper
- 4large slices Swiss cheese
Nutritional analysis per serving (4 servings)
469 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 17 grams protein; 1049 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Place a large sauté pan over medium-high heat for 1 minute. Add ¼ cup olive oil, and heat until shimmering. Add the onions and cook, stirring constantly and adjusting heat as needed, until the onions are soft and deep golden brown, about 20 to 25 minutes. Remove pan from heat and allow onions to cool in the pan.
- Step 2
Brush both sides of the bread slices with the remaining 1 tablespoon olive oil and place on a baking sheet. Bake, turning once, until just crisp, about 4 minutes a side. Remove from oven and set aside.
- Step 3
Pour 3 cups of water into a 2 quart saucepan. Cover and bring to a boil. Add miso, thyme, and cooked onions; mix well. Simmer and season with salt and pepper as needed.
- Step 4
Preheat a broiler. Place a large oven-proof serving bowl or four small oven-proof bowls on a broiling pan or small baking sheet. Pour the hot soup into the large bowl or divide among the small bowls. Place the croutons on top of the soup, and top with Swiss cheese slices. Place the pan holding the soup directly under the broiler until the cheese is melted, and the soup is bubbling. Serve immediately.
Private Notes
Comments
I consider myself a French onion soup connoisseur, but I also prefer to eat vegetarian: that being said, this soup is AMAZING. The miso is a BRILLIANT idea. Don't be stupid, however, as I was: whisk in the miso BEFORE adding the onions (duh). The thyme is a lovely touch: don't leave it out.
Love this! This is the 2nd time I've cooked it. I used (Organicville's Saikyo sweet white miso) last time & a pretty good red miso this time (Westbrae's Organic Mellow Miso, red). I preferred the white. A note about miso: it contains living probiotics. If you boil it as the recipe directs, you're killing all that goodness. Save it for the end, then add a tablespoon to your empty bowl, then stir in the slightly cooled soup.
Do not COOK the miso. If you do, you destroy ALL the enzymes and diminish the flavor. Miso should be added at the end of all cooking, after stovetop cooking is finished. Easiest is to pour off some liquid, add the miso to that and cream / dissolve, returning the mixture back to the saucepan and proceeding.
Rub bread slices w garlic Cook longer, about 5 mins on each side Carmelize onions in 2 quart pan, then deglaze onions w wine before adding stock
Where have you found soup bowls which can be broiled (vs going in the oven)? I have searched to no avail
Denby!
I've made this soup several times and I love the recipe ! I I like to simmer it a bit longer and usually use more onions and miso. I also use vegetable stock instead of water for a richer taste.
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