Evan and I were both feeling just on the edge of the flu this week.. I found myself craving warm mellow soups like this one. Tasty onion soup is a challenge without the ubiquitous beef broth, but in this recipe the seasonings and especially the miso and beer give it the same full flavour.
Vegetarian Onion Soup
Ingredients
- 2 large yellow onions, sliced
- 2 cloves garlic, minced
- dash tamari
- 2 tbs butter
- dash vegetarian worcestershire
- salt and pepper to taste
- 1 bottle dark beer
- 1 tbs miso
Directions
- Saute the onions in butter on a medium low heat for 1 hour until caramelized.
- After 45 minutes, add the garlic.
- Add all the other ingredients except for the beer and miso, bring to a boil.
- Turn down to med-low and stir in beer and miso.
- Serve over toast and parmesan cheese.
Vegetarian Onion Soup
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2 comments:
This soup ranks in your top five (along with green lentil, red lentil, yam and peanut and--best of all--borscht). Mmm... borscht...
Okay - so I'm not a vegetarian. But a nice localvore way to do this is to use wild-game or organic-beef stock. This really brings out the flavour in the onions. I'd recommend a nice, venison stock, if you know any local and ethical hunters. Organic beef stock is also lovely, if you know of anyone involved in a local organic meat coop and can get your hands on stock (or bones to make stock). Don't skimp on the time, either -- cook the onions for the full hour. Slowly. Very very slowly. Mmmmm. And you might be able to find a local-ish Monteray Jack, which you can sub for the Parmesan. We can typically find Monteray Jack from AB or Manitoba. Yum!!!
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