Miso Onion Soup
Yield: 8 servings

2 Tbsp canola oil, divided
3 peeled red (Spanish) onions, halved and thinly-sliced
1 tsp sugar or equivalent sugar-substitute
1 Tbsp Dijon-style mustard
1 tsp dried thyme
3 cups fat-free, reduced-sodium beef broth
5 cups water
Salt and freshly ground black pepper
6 1-inch thick slices whole-wheat Italian bread
1/4 cup red or brown rice miso
1/3 cup freshly-grated Parmesan cheese (optional)

Heat half the oil in large Dutch oven or pot over medium-high heat. Add the
onions, stirring to coat them with oil. Cover tightly, reduce heat to medium low
and cook until onions are wilted, about 10 minutes. Sprinkle the sugar over the
onions and stir in. Increase heat and saute until onions are well browned, about
12 minutes, stirring often. Remove the pot from heat and scrape it to loosen all
the browned bits on the bottom. Stir in mustard, thyme, broth and water. Return
to high heat and cook until liquid comes to a boil. Reduce the heat, partially
cover the pot and simmer until the onions are very soft, 30 to 40 minutes.
Meanwhile, brush bread on both sides with remaining oil. Grill or toast bread in
400 F oven. Set aside to cool. Cut into rough cubes with a sharp, serrated
knife. Place the miso in a small bowl. Gradually stir in about 1/4 cup of the
soup, mixing until well blended. Stir the mixture into the soup. Season to taste
with salt and pepper. Ladle soup into deep bowls. Sprinkle top with toasted
bread cubes. Sprinkle 1 scant tablespoon cheese on top (optional).

Calories: 102; Protein: 5 g; Sodium: 608 mg; Fat: 4 g; Carbohydrates: 13 g;
Exchanges: 3/4 Bread/Starch, 1 Vegetable, 1 Fat
Source: AICR

Jenn B aka Mom2Sam and Tiny
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