banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

French Onion Soup

    Share

    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.

    Advertisement

    Source: alive #264, October 2004

    Advertisement

    French Onion Soup

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Freeze-Ahead Breakfast Wraps with Sweet Potato, Red Pepper, and Spinach
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili

    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili

    While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.

    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.