Thursday, February 12, 2009

Onion soup

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.

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Vegetarian Onion Soup



  1. 2 large yellow onions, sliced
  2. 2 cloves garlic, minced
  3. dash tamari
  4. 2 tbs butter
  5. dash vegetarian worcestershire
  6. salt and pepper to taste
  7. 1 bottle dark beer
  8. 1 tbs miso


  1. Saute the onions in butter on a medium low heat for 1 hour until caramelized.
  2. After 45 minutes, add the garlic.
  3. Add all the other ingredients except for the beer and miso, bring to a boil.
  4. Turn down to med-low and stir in beer and miso.
  5. Serve over toast and parmesan cheese.


EO said...

This soup ranks in your top five (along with green lentil, red lentil, yam and peanut and--best of all--borscht). Mmm... borscht...

Anonymous said...

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!!!