The secret to creating this dish is the Miso Master Traditional Red Miso paste. Caramelized onions create a unique, slightly sweet, deep caramel, umami flavor. In a classic French Onion Soup the onions come together with beef broth, but our secret weapon is red miso paste which we use to create this deeply satisfying, rich, deep flavor. This is one recipe you don’t want to pass up! (Pictured with Roasted Mushrooms, Sweet Basil Carrots, Paprika Miso Potatoes, and a dollop of Vegan Caramelized Onion Dip)
Caramelized Miso Onions
2 lbs Sweet White or Yellow Onions
2 –3 Shallots
1 cup water
1 – 2 tablespoons Olive Oil
Miso Soup Base
6 cups filtered water
1 tablespoon vegetable bullion base (concentrated)
1 tablespoon balsamic vinegar
2 tablespoons mushroom powder
1 tablespoon nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon thyme
fresh cracked pepper
- Set oven to 425 degrees.
- Make the caramelized miso onions by slicing the shallots & onions thin, do not chop them but slice them as thinly as possible.
- Place sliced shallots & onions in a large, deep oven safe soup pot and spread the out on the bottom of the pot.
- Sprinkle olive oil on onion mix and toss to coat.
- Heat 1 cup water and dissolve white miso paste (mellow or sweet) in water, whisking to combine.
- Pour miso broth over onion mixture and toss to coat.
- Cook onions (covered) for 15 minutes. Remove from oven and flip onions. Your goal is to get them nice and browned on all sides. Don’t worry of the pan starts to look a little “crusty” – that is a good thing!
- Continue to cook covered another 10-15 minutes. Remove from oven and toss again.
- While onions are cooking, make the broth by adding all the ingredients to a separate soup pot and bring it to a gentle boil then turn down to simmer for about 5-10 minutes. Whisk or stir to ensure all ingredients are well blended and that miso paste is dissolved. Turn off heat and set aside until onions are finished caramelizing.
- Turn oven down to 400 and finish cooking uncovered until brown and soft (taste one to see if they are sweet and “caramel” tasting)
- Remove pot from oven and set up on the stove.
- Remove one cup of the broth and add it to the pan with the onions. You are using this broth to deglaze the onion pan by scraping any cooked onion bits from the bottom of the pan. This is where a good amount of the deep, rich flavor comes from in this soup.
- Once all the sides and bottom of the onion pot are deglazed, add in the remaining broth and allow to simmer to incorporate the flavors about 10-15 minutes.
- Taste the broth while simmering. If the broth is not deep enough in flavor or too thin; continue to simmer and don’t adjust the spices. Once it is the right texture and flavor depth, taste and adjust the spices.
- For the best results with any soup allow it to sit refrigerated overnight to develop full flavor.
- Serve with a crust of bread or make it a meal by adding roasted veggies, vegan sour cream or vegan french onion dip.
- Soup is always better if it sits overnight in the refrigerator.
- Don’t over spice your soup while cooking, it’s easy to do. Taste it the next day and then adjust.
- Don’t rush the caramelizing of the onions, it is worth the effort!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
Keywords: Vegan Recipe, Vegan French Onion Soup, French Onion Soup, Miso Master Recipe, Red Miso, Miso Soup Recipe