French Onion Soup

This soup is amazingly rich. The special somethin' somethin' comes from the use of unpasteurized dark miso. I use south river miso. They make their miso using a variety of grains, beans and sea vegetables. They are all wonderful. Miso not only add extra depth to any soup but has exceptional nutritional values. Unpasteurized miso is a 'living food' and contains natural digestive enzymes that aid in digestion. So feel free to melt a thick piece of cheddar cheese on top and toast a baguette and while you're at it open a good bottle of red (very snobby wine list coming soon!) and you got yourself a meal fit for a queen. Unfortunately, there is no vegan alternative for the cheese that I have found to taste remotely good. As for a gluten free bread option, I love grindstone bakery. Yes they are up in San Francisco but you can order a bunch on line and freeze them. Also if you live in the LA area, Erewhon supermarket thankfully started to carry them. The loaves are made with quinoa, millet and buckwheat flours so they are whole grains, dense, very nutritious and delicious toasted.  http://www.grindstonebakery.com. 

Soup

2 TB olive oil

4 pounds red and yellow onions (about 8), halved and thinly sliced

4 garlic cloves, thinly sliced

½ cup port

8 cups vegetable stock 

2 to 3 TB dark miso paste

fresh ground black pepper

fresh parsley, chopped

Heat olive oil over medium heat in a large soup pot. Add onions and garlic, dash of sea salt. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.

Uncover and continue to stir and cook until onions are dark golden brown, 25 to 30 minutes. (If bottom becomes brown add ¼ cup water and scrap up browned bits with wooden spoon.)

Add port and cook until syrupy, 2 to 3 minutes. Stir in broth. Bring to simmer. Turn off stove. Mix 3 Tb miso in ½ cup water and then blend into soup. (Do not boil miso. It losses the nourishing medicinal properties.) Taste. Depending on your salty taste buds add more miso if necessary. Add freshly ground pepper and garnish with a touch of fresh chopped parsley.