Onion, black bean and miso soup with gratin

• Si Facile Black Beans rinsed and drained - 1 500 ml jar
• Olive oil - 3 tbsp
• Sliced ​​yellow onions - 6
• Water - 1 tbsp or more
• Chopped garlic cloves - 4
• Thyme - 1 tsp
• Vegetable broth - 6 cups
• Miso - 3 tbsp
• Salt and pepper
• Baguette bread - 8 slices
• Grated cheese - 2 cups (my favorites are sharp cheddar and gruyere)

Preparation

1. In a large saucepan over medium heat, cook onions in oil for 30 minutes or until caramelized. Stir frequently, scraping the bottom of the pan. If the bottom is too sticky, you can add 1 tablespoon of water at a time to help loosen the bottom.
2. When the onions are caramelized, add the garlic and thyme. Continue cooking for 2 minutes.
3. Add the vegetable broth, miso, salt and pepper. Cover and simmer for 15 minutes, stirring occasionally.
4. Add the black beans. Continue cooking for 15 minutes.
5. Place the rack in the center of the oven. Preheat the oven to broil.
6. Divide the soup into 4 ovenproof bowls. Place the bread and cheese on each bowl.
7. Bake in the oven for about 5 minutes or until the cheese is golden brown. Serve and enjoy!