Red Onion Soup with Shiitake Broth

French onion soup is classically made with beef broth, but in this recipe, shiitake mushrooms give the dish umami. This recipe comes to us from Jackie Newgent, RDN, CDN, and is featured in her book, The With or Without Meat Cookbook.

Makes 5 one cup servings

Ingredients:

• 2 teaspoons canola or grapeseed oil
• 3 large red onions, halved and thinly sliced
• 2 teaspoons white balsamic or white wine vinegar
• 1/2 teaspoon + 1/8 teaspoon sea salt, or to taste
• 1 cup fresh thinly sliced shiitake mushrooms, stems removed
• 1 (32-fluid ounce) carton low-sodium vegetable broth
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 1/2 teaspoons minced fresh rosemary
• 1 teaspoon finely chopped fresh thyme leaves + 5 fresh thyme sprigs
• 10 whole-grain pita chips
• 1/4 cup shredded Gruyère or other aged Swiss cheese (1 ounce)

Directions:

Heat the oil in a nonstick stockpot or extra-large saucepan over medium heat. Add the onions, vinegar, and 1/8 teaspoon of the salt and cook while stirring occasionally until softened, about 10 minutes. Increase heat to medium-high, add the mushrooms, and sauté until the onions are well caramelized, about 15 minutes. Add the broth, the remaining 1/2 teaspoon salt, the pepper, rosemary, and the chopped thyme and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the flavors are developed, about 10 minutes. Meanwhile, preheat the oven to 500°.

Place 5 ovenproof soup bowls or crocks onto a baking sheet. Adjust seasoning and ladle the soup into each bowl. Place two of the pita chips on top of each and sprinkle with the cheese. Bake in the oven on the top oven rack until the cheese is bubbly, about 4 minutes.

Garnish each with a thyme sprig, and serve.

Recipe adapted with permission from The With or Without Meat Cookbook by Jackie Newgent, RDN, CDN (American Diabetes Association, 2014)