Need recipe help - onion soup

[Kris]

So, this weekend, when my best friend was visiting from out of town, I did veer off the raw path. I did, as always, stick to vegan whole foods, but alas, some of them were cooked. And most of the cooked stuff wasn't very good at all, and I found myself craving cucumbers dipped in garlicky tahini dressing. Anyway...

I did have some amazing onion soup at a local vegan cafe and I'd like to try to create a raw version. It was called 4 Onion and Miso Soup, and the ingredients that I remember being listed were sweet onions, leeks, scallions, shallots, miso, water, and tapioca starch. I think there were a couple other ingredients, but I can't remember them. It was thick and full of sweet onion flavor, but very mild as it had probably been stewing for hours. Any ideas on how to make a raw version of this soup that has that sweet, cooked onion taste instead of the raw, spicy taste? I don't have a dehydrator yet, but I could use my oven on low with the door open, or do the finger test on the stove top.

Thanks!!

[rawpriestess]

YEP,

You can make raw onion soup as good as the cooked.

Use ONLY sweet onions, that is the absolute key to it, and you will need some chickpea miso, and some braggs or nama shoyu, and I hate to say this but a dehydrator, to carmelize the onions, and to wilt them up a bit.

You can try it without the dehydrator, and just warm to finger warm on the stove, maybe keeping it at that temp for a while might do it, just make sure to not let it get too warm.

Basically, that is all there is to it.

I never cared for french onion soup, but I was asked to make it raw, and I just kept experimenting until I had it.

This is how I did it.

I took some water, and placed tomato powder into it, which was dehydrated to crisp tomatoes, and then I ground them into a fine powder, I imagine you could do the same with fresh, but the dehydrating takes out the acid bite of the tomatoes, and makes them taste more cooked. I added a dash of pepper, and a tad a cayenne, then I added some basil, oregano, thyme, rosemary, just a tad, and some red pepper powder, and a touch of dehydrated garlic.

Then I dehydrated a ton of sweet white onions to super wilted, that I had marinated in braggs.

Once, the onions were super wilted, I tossed them into the soup. Then I added enough chickpea miso to add that final flavor, and there you have it.

I was making a huge cauldron, so not sure of how much to use to make it smaller.

I would just use your best judgement.

I used about 8 tomatoes, dehydrated, maybe 2 red peppers, about 10 cloves of garlic, maybe 5 pounds of white onions, and 8 oz chickpea miso, or so.

You could also add a tad of parsley too.

[ReneeSC]

I am constantly amazed at the things I learn here!

[Kris]

RawPriestess, you are amazing! I can't wait to get home and try this! I think I will marinate the onions in Braggs and try to soften them slowly in the oven. My dehydrator should be coming soon (darn international shipping), but I'm not sure if I can wait that long!! Thanks so much for your help. :D

[rawpriestess]

you are so very welcome, let me know how you like it.

Hope it tastes perfect for you. :o)

[flyinion]

Also a tip on onions, if you soak them for a while in cold water it will take some of the bite out of them.

[Leiloshka]

And what could I do to get that gooey cheese topping that I remember on French onion soup? :)