Onions also help improve cholesterol, lower blood pressure and have anti- cancer, anti-viral, anti-biotic and anti-inflammatory properties. Make this any time you feel a cold coming on.


  • 6 yellow onions
  • 2 TBS olive oil (may substitute 1/2 cup vegetable broth)
  • 1 TBS fresh thyme leaves (no stems), or 1 tsp dried thyme (fresh is seriously preferred)
  • 2 tsp fresh minced rosemary or 1/2 tsp dried rosemary
  • 2 bay leaves
  • 1/2 tsp toasted sesame oil
  • 2 garlic cloves, pressed
  • 2 TBS tamari or shoyu (may substitute 1/2 tsp unrefined sea salt or Himalayan salt)
  • 5 cups broth of choice
  • 2 TBS miso, whisked with 2 TBS water to make a slurry
  • 2 TBS minced parsley
  • Nutritional yeast, for garnish
  • Toasted whole grain bread, to serve


Cut the onion in half then slice into long, thin strips. Cook the onions in a heavy bottomed soup pot with the olive oil, herbs and bay leaf, covered, over very low heat. Stir frequently and don’t let them sizzle. They should cook slowly for about 30 minutes to bring out their sweet flavor. Once the onions are completely softened and sweet, add the toasted sesame seed oil, the garlic and the tamari and cook another 10 minutes over low heat. Slowly add the broth and heat through. Remove the bay leaves. Then stir in the miso slurry and turn off the heat. Taste for salt. Serve hot garnished with parsley and nutritional yeast. Have toasted whole grain bread ready for soaking up the broth in your bowl. Be ready to want seconds!

Serves 6.