French onion soup with miso
A classic French recipe I’ve adored since the very first time I ate it. Melting gruyere cheese on toasted bread sitting atop deep and concentrated flavors of beef and onions, with the sweet and herbaceous aroma of thyme… This combination will make any Frenchman or woman drool with delight and impatience! I make French onion soup from time to time whenever there’s wine left from the previous night (it’s a toss between this and beef bourguignon), or have a bag of onions about to go bad in the fridge. Lately though, I looked for ways to make the soup without using wine and rather with ingredients I always have in my pantry. That’s when I thought of miso paste; sweet, salty and concentrated in earthy flavors, it may just be the right key ingredient to complement beef broth. Add a little balsamic vinegar to brighten up the flavors and tone down the saltiness and you’ve got yourself a French onion soup pretty close to the real thing.
What you’re looking for when making good French onion soup is a broth that’s savory and concentrated. How you achieve this is by letting the broth simmer for a while so the soup reduces until you are left with a rich, golden brown liquid and plenty of onions to savor spoonful after spoonful. This is a rustic and hearty dish that pairs well with a simple salad (like this arugula, walnut and blue cheese salad) and a light protein (such as poulet Basquaise).
There are also plenty of healthy elements linked to this French onion soup:
– Loaded with phytochemicals, onions are great immune boosters.
– Miso paste is known to reduce the risk of breast, lung, prostate and colon cancer.
– Balsamic vinegar helps normalize blood pressure levels.
– Gruyere cheese (or any other full fat cheese) is extremely high in calcium, which is what your bones and teeth need in order to stay healthy and strong.
French Onion Soup With Miso
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 people 1x
- Cuisine: French
- 3 large onion (thinly sliced)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme
- 1/3 cup white miso paste
- 5 cups organic low-sodium beef broth
- 2 tablespoons balsamic vinegar
- Gruyere cheese
- baguette or other crusty bread
- salt and pepper (to taste)
- In a large pot over medium heat, add olive oil, thyme and onions. Cook for about 20 minutes, until onions are soft and golden brown.
- Add miso paste and beef broth, mix well and bring to boil. Lower the heat to a simmer, cover and cook for 30 minutes.
- Add balsamic vinegar and stir well and taste. Adjust flavor with salt and pepper according to your liking.
- Turn your oven on to broil. Slice your bread and lay a few slices on a baking tray cover with foil. Grate some gruyere cheese on top of each slices and broil for 3-5 minutes, until cheese is bubbling.
- Put a slice of cheese bread on top of each bowl of soup and serve hot.
- Calories: 476
- Saturated Fat: 12