Ingredients
5 onions
2 shallots
1/4 cup olive oil
1/4 cup white wine
salt and pepper to taste
1 TBSP soy sauce
5 cups chicken or beef broth
2 bay leaves
1 TBSP Miso Paste
Preparation
Sauté the onions and shallots in the olive oil in a large covered pot over medium heat for 30 minutes stirring occasionally. Remove lid, add salt and turn the heat up to medium-high, stirring frequently until carnalized, about 10-15 minutes.
Add wine and cook until absorbed.
Add broth, bay leaves and black pepper and bring to a boil.
Once brought to a boil, reduce heat to medium-low and simmer for 30 minutes.
Remove a small amount of broth and whisk in soy sauce and miso paste until well combined. Stir the mixture into the soup and serve with cheese covered croutons.