Friday, April 27, 2012

Caramelized Onion and Garlic Soup with Miso and Kale

This soup takes awhile to cook because the onions caramelize slowly in the oven, but it doesn't require too much hands-on labor.

The Ingredients:
3 large yellow onions, halved lengthwise then thinly sliced (6-7 cups)
3 heads garlic, peeled and sliced (about 1 cup)
3 T olive oil
1 t salt
1 t sugar
1/2 cup hot water 
1/4 c miso
2 t cornstarch
3 loosely-packed cups sliced kale
3 c water
2 c low-sodium vegetable broth
1/2 c white wine

1 T nutritional yeast
1/8 t cayenne
a pinch black pepper

The Process:
  1. Preheat oven to 400 degrees, with a dutch oven or heavy, lidded casserole dish in the oven.
  2. When oven is hot, toss together onions, garlic, oil, sugar, and salt in the pre-heated dutch oven. Cover and bake for 2 hours, stirring every 15 minutes and adding a splash of water if the onions start to stick to the pan.
  3. When the 2 hours are up, whisk miso and cornstarch with 1/2 cup hot water until dissolved.
  4. Stir miso mixture and all remaining ingredients into the caramelized onion/garlic mixture. Cover, return to the oven, and bake 30-40 minutes.
  5. Serve hot with a side of crusty bread.

1 comment:

  1. This is like a cross between French Onion Soup and Miso Soup. The onions remind me of noodles, so it is a good way to be low-carb! (I didn't cut them short). I can see eating this as under-the-weather soup too, but I might strain out the onions in that case to leave the broth.


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