French Onion Soup
This recipe comes from Daverick Legget’s book Recipes for Self-Healing. The following is his intro to the soup.
The art of making a good onion soup is to cook the onions slowly, preferably in a heavy cast iron pot. Beef stock is more traditional than the miso suggested in this recipe and may be substituted if preferred. Served with a good hunk of crusty bread it is almost irresistible.