Onion Soup

Instructions

Heat oil in a large saucepan or soup pot over medium-high heat. Add miso and stir to combine. Add onions and cook, stirring constantly, for 1 minute, or until onions are coated. Cover, reduce heat to low, and sweat the onions for 10 minutes, or until soft.

Remove lid and cook, stirring occasionally, for 20 minutes, or until onions are lightly browned and caramelized. Add broth, sherry, thyme, and soy sauce. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Taste and add salt if desired. You can serve the soup now or garnish with bread and cheese following the steps below.

To Serve

Preheat oven to 400°F. Brush bread slices with oil and arrange on a rimmed baking sheet.

Bake on the top rack of the oven for 2 to 3 minutes, until lightly browned. Flip and bake for 1 to 2 minutes, until lightly browned on the second side.

Place four or six ovenproof bowls on a rimmed baking sheet. Ladle soup into each bowl and place a toasted slice of bread on the top of each. Sprinkle 3 tablespoons cheese over each bowl.

Bake on top rack of the oven for 4 to 5 minutes, until cheese is melted.

You’ve Got Options

Sherry gives the soup an authentic flavor, but you can use 1 tablespoon red wine vinegar in its place, or try using leftover wine instead.

Fresh thyme lends the soup a Mediterranean flavor, but if only dried is available, dried leaves (as opposed to ground) are preferred; use 1 teaspoon. If you don’t have thyme, use oregano.

Makes 4 to 6 Servings

Ingredients

• 2 tablespoons extra-virgin avocado oil

• 1 tablespoon miso

• 4 large onions, thinly sliced

• 5 cups vegetable broth

• ½ cup sherry (see options)

• 1 tablespoon fresh thyme (see options)

• 1 tablespoon soy sauce or tamari

• Sea salt

Garnish (optional)

• 4 to 6 slices country bread

• 2 tablespoons extra-virgin avocado oil

• ¾ to 1 cup shredded vegan mozzarella cheese

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.