Onion Soup

Onion Soup

(Makes 1 gallon)

• 7 large onions
• 4 tablespoons vegetable oil
• 1 gallon vegetable stock *, beef stock or water
• 4 tablespoons tamari (soy sauce)
• 4 tablespoons miso (soybean paste)
• Whole wheat bread
• Shredded mozzarella or Cheddar cheese

Peel and slice onions. Heat oil in soup kettle, sauté onions over moderate heat until soft. Stir frequently.

Add stock or water, bring to boil. Add tamari. Cover; simmer 25 minutes.

Put miso in small bowl, whisk in 1 cup soup until blended. Add mixture to soup gradually, whisking constantly. Simmer 5 minutes longer. Taste, add more tamari if necessary. Cool before placing in refrigerator.

Croutons: Cut 3-inch rounds of thickly sliced whole wheat bread. Place bread on baking sheet, toast lightly on one side. Turn, spread toast lightly with butter (optional). Sprinkle liberally with cheese, broil until cheese melts.

To serve: Place crouton in onion soup ramekin or soup plate. Pour hot soup over crouton. Serve immediately.

* Vegetable stock: stock can be made from vegetable trimmings—pea pods, carrot skins, bean ends, parsley stems, and onion tops—cooked in lightly salted water to cover. Simmer 30 minutes, strain, and store in refrigerator for future use. Use vegetable stock to add nutrition and flavor when making soups and sauces.

Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.