French Onion Soup 2 Tablespoons Olive Oil 3 Large Sweet Onions (Such as Vidalia or Walla Walla), Halved and Thinly Sliced 1/4 Cup Brown Rice MiSo Good 3 - 4 Cups Mushroom Stock Ground Black Pepper, To Taste To Serve (Optional): Sliced Baguette Plant-Based Cheese Fresh Parsley, Minced In a large saucepan over medium heat, drizzle in the oil and swirl to coat the bottom. Add the onions, tossing to coat. Turn the heat down to medium-low, and continue to cook gently for 40 – 45 minutes, stirring occasionally. If the onions begin to stick, drizzle in a tablespoon or two of stock at a time, scraping up any pieces on the bottom of the pan. Once the onions are amber brown and nicely caramelized, add the miso, 3 cups of mushroom stock, and a pinch of ground black pepper. Stir thoroughly to incorporate. If you'd like the soup to be more brothy, add the remaining cup of stock. Ladle into bowls and top to sliced baguette, if desired. Sprinkle the baguettes with vegan cheese and run the dishes under the broiler for 1 - 2 minutes, until the cheese is melted and browned. Sprinkle with fresh parsley and enjoy right away. Makes 2 - 3 Servings Notes: If mushroom stock is unavailable, low-sodium vegetable stock or plant-based check broth are good substitutes.