Creamy Onion Soup

• 1 Tbs. plus 1 tsp. olive oil
• 2 1/2 lb. Spanish onions (4 large), halved and thinly sliced
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 6 cups low-sodium vegetable stock
• 1/2 cup uncooked white rice
• 1 bay leaf
• 1 Tbs. white miso
• 1 Tbs. dark miso
• 1 tsp. umeboshi vinegar
• Parsley sprigs for garnish

1. In large pot, heat oil over medium-high heat.
2. Add one-third of the onions, sprinkle with salt and pepper, and reduce heat to low.
3. Cook, stirring occasionally, until caramelized and very tender, about 1 hour.
4. Add another one-third of the onions and cook, stirring occasionally, 30 minutes.
5. Add remaining onions along with stock, 1 cup cold water, rice and bay leaf; increase heat to high and bring to a boil.
6. Reduce heat to low, cover and simmer, stirring occasionally, 40 minutes.
7. Remove from heat and discard bay leaf.
8. In small bowl, combine both misos and 1/2 cup hot soup; stir to dissolve.
9. Stir miso mixture into soup in pot along with vinegar.
10. Transfer to blender or food processor (in batches if necessary) and puree, or puree directly in pot with immersion blender.
11. Let stand, covered, at least 30 minutes before adjusting seasonings.
12. Rewarm over low heat.
13. Ladle into bowls, garnish with parsley and serve.

olive oil, spanish onions, salt, freshly ground pepper, lowsodium, white rice, bay leaf, white miso, miso, umeboshi vinegar, parsley sprigs

Taken from www.vegetariantimes.com/recipe/creamy-onion-soup/ (may not work)