Ingredients (use vegan versions):
- vegan french bread slices, toasted until hard
- one large onion cut into thin rings
- oil and tamari soy sauce
- miso
- tahinni
- well water
Directions:
Saute onions in oil stirring constantly until caramelized.
Add enough water to cover, then enough tamari so that it
tastes salty and is the color of beef broth. Bring up to a
boil then simmer for ten minutes.
While broth is simmering, combine 2 tbsps tahinni with 1
tbsp of miso and add enough water to form a spreadable
cream. Spread it on top of the two vegan french bread
slices.
Transfer the soup and onion evenly in two small soup
tureens. Place a vegan french bread slice, cream side up, in
each bowl. Run the tureens under an oven broiler in the
middle or bottom of the oven (not too close or the top will
burn) for about ten minutes, or until the vegan bread swells and
the cream bubbles and browns. If this does not seem to be
happening, push the crusts into the soup to make sure the
liquid is being absorbed. Make sure you put the toasts
into the soup cut side down, or the toasts won't swell.
Serves: 2
Preparation time: 30 min
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