Creamy Onion Soup
Creamy Onion Soup is a soup that serves 8. For $1.07 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 132 calories, 3g of protein, and 2g of fat. It will be a hit at your Autumn event. This recipe from Vegetarian Times has 42 fans. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up salt, miso, white rice, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 36%. If you like this recipe, take a look at these similar recipes: Creamy Onion Soup, Creamy Mustard & Onion Soup, and Creamy White Onion Soup.
Servings: 8
Ingredients:
1 bay leaf
1 Tbs. dark miso
1 Tbs. plus 1 tsp. olive oil
2 ½ lb. Spanish onions (4 large), halved and thinly sliced
Parsley sprigs for garnish
¼ tsp. freshly ground pepper
½ tsp. salt
6 cups low-sodium vegetable stock
1 tsp. umeboshi vinegar.jpg)
1 Tbs. white miso
½ cup uncooked white rice
Equipment:
pot
bowl
immersion blender
food processor
blender
ladle
Cooking instruction summary:
In large pot, heat oil over medium-high heat. Add one-third of the onions, sprinkle with salt and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized and very tender, about 1 hour. Add another one-third of the onions and cook, stirring occasionally, 30 minutes. Add remaining onions along with stock, 1 cup cold water, rice and bay leaf; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, 40 minutes. Remove from heat and discard bay leaf. In small bowl, combine both misos and 1/2 cup hot soup; stir to dissolve. Stir miso mixture into soup in pot along with vinegar. Transfer to blender or food processor (in batches if necessary) and purée, or purée directly in pot with immersion blender. Let stand, covered, at least 30 minutes before adjusting seasonings. Rewarm over low heat. Ladle into bowls, garnish with parsley and serve.
Step by step:
1. In large pot, heat oil over medium-high heat.
2. Add one-third of the onions, sprinkle with salt and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized and very tender, about 1 hour.
3. Add another one-third of the onions and cook, stirring occasionally, 30 minutes.
4. Add remaining onions along with stock, 1 cup cold water, rice and bay leaf; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, 40 minutes.
5. Remove from heat and discard bay leaf. In small bowl, combine both misos and 1/2 cup hot soup; stir to dissolve. Stir miso mixture into soup in pot along with vinegar.
6. Transfer to blender or food processor (in batches if necessary) and purée, or purée directly in pot with immersion blender.
7. Let stand, covered, at least 30 minutes before adjusting seasonings. Rewarm over low heat. Ladle into bowls, garnish with parsley and serve.
Nutrition Information:
covered percent of daily need
