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.
Slice the onion into thin strips. Heat the oil over a low flame and add the onion and all the herbs, stirring occasionally. Cook slowly for 30 to 40 minutes without burning the onions so that all the sweetness is brought out.
Add the water and tamari, bring to a boil and simmer for about five minutes. Scoop out a little of the soup into a cup, dilute the miso in this and the return it to the pot. Turn off the heat and stir for a few moments. Add extra tamari to taste. Voila! Serve with bread or croutons.
Onion is warming and pungent with a special action on the Lung. Onion soup is excellent for all conditions of Dampness affecting the lung and is helpful in moving Stagnation. The addition of thyme and rosemary give the soup Yang strengthening power and the miso brings the Damp and Stagnation resolving properties down to work in the intestines. This soup can aslo be used effectively to counter invasions of Wind Cold and Wind Damp.