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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is an incredible recipe that I obtained from my friend Mona. She served these at bunko night last week and it was a huge hit. Enjoy Ingredients:
2 tablespoons canola oil |
8 medium onions quartered and thinly sliced |
2 cloves garlic minced |
5 cups water |
1/4 cup dry red wine |
1 teaspoon dry mustard |
4 tablespoons miso dissolved in 1/3 cup water |
french bread |
1-1/2 cups grated mozzarella cheese |
Directions:
1. Heat oil in a soup pot then add onions and sauté over medium heat until golden.
2. Add garlic and continue to sauté slowly until onions are lightly and evenly browned.
3. Add water, wine and mustard then bring to a simmer and simmer gently covered for 15 minutes.
4. Stir in the dissolved miso and remove soup from heat and allow soup to stand 15 minutes.
5. Preheat oven to 350 then slice bread into 1 thick slices then bake on cookie sheet 15 minutes.
6. Place a slice of bread in each ovenproof bowl and ladle serving of soup over it.
7. Sprinkle 1/4 cup of the grated cheese over each then place bowls on 2 cookie sheets.
8. Bake soup 10 minutes then serve immediately.
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