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

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:

Quickview
132k Calories
2g Protein
2g Total Fat
25g Carbs
3% Health Score
Limit These
Calories
132k
7%

Fat
2g
3%

  Saturated Fat
0.37g
2%

Carbohydrates
25g
9%

  Sugar
7g
9%

Cholesterol
0.0mg
0%

Sodium
1015mg
44%

Get Enough Of These
Protein
2g
6%

Manganese
0.36mg
18%

Vitamin C
10mg
13%

Fiber
2g
11%

Vitamin B6
0.2mg
10%

Vitamin A
393IU
8%

Folate
28µg
7%

Potassium
230mg
7%

Phosphorus
61mg
6%

Vitamin B1
0.08mg
5%

Copper
0.1mg
5%

Magnesium
19mg
5%

Vitamin K
5µg
5%

Selenium
2µg
4%

Calcium
38mg
4%

Zinc
0.48mg
3%

Vitamin B2
0.05mg
3%

Vitamin B5
0.31mg
3%

Iron
0.53mg
3%

Vitamin E
0.29mg
2%

Vitamin B3
0.39mg
2%

covered percent of daily need
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