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Miso comes in different “colours” depending on the grain used. In this soup, use any kind of miso: blond, red, or dark. I like to use up whatever I have on hand.

1 Tbsp (15 mL) extra-virgin olive oil
4 yellow onions, thinly sliced
2 cups (500 mL) water
3 Tbsp (45 mL) miso paste
4 slices whole wheat French bread
4 tsp (20 mL) seeded mustard
1 cup (250 mL) low-fat Swiss or mozzarella cheese or soy equivalent, grated

In large pot, warm oil over low heat. Add onions and caramelize by cooking them slowly for 1 1/2 hours, stirring every 20 minutes.

When cooked, add the water and bring to boil. Remove approximately 1/2 cup (125 mL) of the broth and dissolve the miso paste in it. Remove soup pot from heat and stir miso mixture back into broth.

Preheat broiler. Pour equal amounts of broth into 4 ramekins or oven-proof bowls. Place bowls on baking tray. Spread French bread with mustard and place slices, mustard side down, on top of broth. Sprinkle with cheese. Broil 2 to 3 minutes until cheese softens and bubbles. Serve hot. Serves 4.

Source: alive #264, October 2004