This soup is equal parts delicious, easy and surprisingly vegetarian! I got the inspiration for the recipe while at a vegan restaurant in Paris this past week and had to give it a go. Like most of my recipes, it’s comprised of few ingredients and is packed with some nutritional and warming benefits for the nasty weather we’re experiencing.
Vegan cheese can be subbed out for the gruyere to make the dish completely animal free!
2 Tbsp extra virgin olive oil
4 medium yellow onions
salt and pepper to taste
1 quart vegetable stock
2 cups water
1/2 cup miso
2 tsp dried thyme
small baguette (I used a gluten free hoagie roll)
1/4 inch thick slices of gruyere cheese
chives for garnish
Turn oven on to 350 degrees. Trim the ends of the onions and remove the skins. Slice them in half lengthwise, and then continue to slice them lengthwise very thin pieces. Breathe through your mouth to avoid tearing eyes during this part. In a large sauté pan, heat oil over medium heat and add onions. Add salt and pepper to taste. Continue to stir the onions until lightly caramelized/lightly golden brown, about 7 or 8 minutes, and remove from heat. Place baguette in the oven, whole.
In a medium sized pot combine stock, water, miso and thyme, and bring to a light simmer. After the baguette becomes a nice light golden brown (5 or so minutes), remove it and allow to cool for about 3-5 minutes. Slice baguette in half and lay slices of cheese over the soft part of the bread. Turn broiler on low and place the baguette underneath until cheese starts to bubble. Remove baguette and set aside on a cutting board.
Pour onions into miso broth mixture and incorporate all ingredients evenly. Cut large crouton sized pieces from the cheesy baguette. Ladle soup into a bowl and carefully place croutons on top of the soup. Top with finely diced chives.