Miso French Onion Soup

I consider myself a French onion soup connoisseur, but I also prefer to eat vegetarian: that being said, this soup is AMAZING. The miso is a BRILLIANT idea. Don't be stupid, however, as I was: whisk in the miso BEFORE adding the onions (duh). The thyme is a lovely touch: don't leave it out.

Love this! This is the 2nd time I've cooked it. I used (Organicville's Saikyo sweet white miso) last time & a pretty good red miso this time (Westbrae's Organic Mellow Miso, red). I preferred the white. A note about miso: it contains living probiotics. If you boil it as the recipe directs, you're killing all that goodness. Save it for the end, then add a tablespoon to your empty bowl, then stir in the slightly cooled soup.

Do not COOK the miso. If you do, you destroy ALL the enzymes and diminish the flavor. Miso should be added at the end of all cooking, after stovetop cooking is finished. Easiest is to pour off some liquid, add the miso to that and cream / dissolve, returning the mixture back to the saucepan and proceeding.

Perhaps because not everyone eats meat and a vegetarian alternative is nice to have?

I have not had onion soup in years since I have never been able to find a good vegetarian version - but this one is fantastic! The only thing I would change is to consider doubling the recipe - it is hard to stop at one bowl. And, if you want to make it vegan, there are many wonderful vegan cheeses to substitute for the swiss

The only issue with miso as it is used in this recipe is the cooking. Miso should not be cooked since that destroys the enzymes - the beneficial aspect and what makes miso so special. Might be better to hold some liquid off, add and blend the miso to that and combine after everything has cooked. I realize it's difficult to add once the crouton is in place but it could be done carefully.

I've used miso in other soup recipes and the recipes usually suggest using white miso for it's milder flavor. Most recently I used it in chicken soup with baby bok choy and the flavor was sublime!

I came to this onion soup after a disaster with another recipe. I doubled it and all was well. This one works, and I highly recommend it.

Terrific recipe, fills the french onion soup-sized hole in my heart that's been there since I stopped eating meat. I deglaze the onions with red wine before adding the water and miso, makes for a richer flavor.

Rather than using miso, I've gotten a more authentic, classic taste using Bragg's Liquid Aminos, which is an un-fermented soy sauce made of just soybeans and water (though it's plenty salty).

Because some of us are vegetarian? I know, crazy.

I make French onion soup often, and I just wish I could convince folks to get some real, aged Swiss Gruyere cheese. It is not French Comte, and above all, it is not supermarket Swiss. Maybe it’s because my caramelized onions take 90 minutes or so, but the cheese really is important.

They're leaving it up to you because you could do it either way--red for a fuller flavor, and white for mild. It would probably be good either way--miso is not very strong tasting, especially diluted with this much water, and all those onions and cheese!

Made a trial single bowl--excellent! Might have to put in my regular rotation. Used a parmigiano cause it was what I had around.

This is my go-to recipe when entertaining people. With a good salad as an appetizer, this can easily be turned into a full meal. A couple notes: (1) I usually cook the croutons a little longer than noted. About 5 minutes on each side. (2) I use two slices of cheese per bowl of soup. (3) Stir in the miso before adding the onions! (4) I use a bit more thyme than noted.