French Onion Soup

bite this post french onion soup vegan French Onion Soup (Bite This)

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Vegans and carnivores will both be happy with this remarkably rich soup. An ideal starter for a Christmas meal. The unique somethin’ somethin’ comes from using unpasteurized dark miso. I utilize south river miso. They make their miso making use of a range of grains, beans and sea veggies. They’re all terrific. Miso not only includes extra depth to any soup but has remarkable dietary values. Unpasteurized miso is a ‘living food’ and contains natural digestive enzymes that assist in food digestion, so it’s a wonderful way to obtain your tummy ready for all the various other food comin’ it’s method from your holiday feast!

*note: Use the dish for ‘homemade veggie stock’ from our earlier Bite This dish for the veggie stock!

For the Recipe

2 TB olive oil

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

4 garlic cloves, thinly sliced

½ cup port

8 cups vegetable stock

3 to 4 TB dark miso paste

fresh ground black pepper

fresh parsley, chopped

Instructions
1. Heat olive oil over medium heat in a huge soup pot.
2. Add onions and garlic, dash of sea salt. Cover and cook, stirring sometimes, until onions have actually softened, 12 to 15 minutes.
3. Uncover and remain to stir and cook until onions are dark golden brown, 25 to 30 mins. (If bottom becomes brown add 1/4 cup water and scrap up browned bits with wood spoon.)
4. Include port and cook until syrupy, 2 to 3 minutes. Stir in broth. Giving simmer.
5. Turn off oven. Mix 3 Tb miso in 1/2 cup water then blend into soup. (Don’t boil miso. It losses the nourishing medicinal assets.)
6. Taste. Depending on your salty taste buds include more miso if essential.
7. Add newly ground pepper and garnish with a touch of fresh sliced parsley.