Delectable Sweet Sweet Onion Soup
Ready for comfort food season—a healthy take on this classic! A brothy soup with sweet caramelized onions. The bone broth and miso add a rich flavor and depth to the soup. Yum, yum, yum!
2 Tbs - ghee or butter
3 lbs - vidalia or other sweet onion, sauté sliced
1 cup - dry red wine, cabernet, rhone...
1⁄2 tsp - salt
2 cups - medium diced carrot
1 cup - medium diced celery
2 cloves - garlic, chopped
2 tsp - minced fresh thyme
1 tsp - minced fresh rosemary
2 - bay leaves
8 cups - bone broth (from Stocks class)
1⁄3 cup - dark brown or red miso
salt and pepper, to taste
gruyere cheese, grated, for garnish
Divide the butter or ghee and onions evenly between two large sauté pans. Cook the onions over low heat until well caramelized, about an hour. Add half of the wine to each pan and cook until the liquid evaporates, 5 - 7 minutes.
Transfer the onions to a medium pot and season with salt. Add the carrots and celery. Sauté for 3 - 5 minutes.
Add the garlic, thyme, and rosemary. Cook until fragrant, about 30 seconds. Add the bay leaves and stock, cover, and simmer lightly for 20 minutes.
Turn off the heat and add some broth to a small bowl. Stir in the miso until well incorporated, then add the slurry into the soup and mix well. Season with salt and pepper to taste.
Top with grated gruyere cheese. Or, alternatively, grate cheese in tablespoon-sized mounds onto a parchment-lined baking sheet. Bake for 20 minutes in a 350 F oven or until browned and crispy. Serve with soup.