Okay, so Leslie usually does the recipes, but I’ll take a whack at this one. This is a perfect soup for a cold winter night when you don’t want to cook but you want warm comfort food. Because it’s so quick to make, it’s also great for when guests come over.
- 3 medium sized onions, sliced (got ours from King’s Hill Farm in Mineral Point)
- 3 tablespoons red miso paste
- 2 tablespoons butter (ours is Shullsburg Creamery).
- 2 tablespoons good olive oil
- a dash of curry powder
- a dash turmeric
- 1 tablespoon tomato paste
- 4 cups water
- 1 baguette, sliced
- 1 brie, sliced (used President, thanks D)
It’s pretty much your basic onion soup with a few substitutions. First, we use miso paste instead of any kind of broth. No real reason for this except 1) the first time we made it this way we needed it to be vegetarian and 2) I just really like the taste of miso paste. And instead of the gruyere normally used for french onion soup, we’ve gone with a brie. This only works, I think, because it was a very young brie so the flavor was pretty subtle and didn’t overpower everything else. The brie was bought right at the factory, only about a week old. Go light on the turmeric and the curry powder; not so much that you can identify them, just a bit to add some complexity (and aid digestion).
I’m sure you could figure this out, but anyways: cook the sliced onions slowly in the butter and olive oil until desired texture/color is reached. Add miso, tomato paste, water & spices and heat for another 5 minutes. Ladle soup over baguette slices in a bowl, top with brie and pop it under the broiler until the cheese is soft and slightly browned. Enjoy.
We always make too much soup. It’s hard to just make soup for 2 people, I usually end up with about 16 servings. Rather than just eating soup for 7 more days, I wanted to find another use for it. The next night we made steaks (from Oak-Del Dairy & Beef Farm) with carrots (King’s Hill Farm again) and potatoes (Alsum Produce in Friesland); I reduced the leftover onion soup to make a gravy for the potatoes. Tasty and almost all locally sourced.
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