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1
Place the thinly sliced onions into a medium sized saucepan. Allow the onions to brown a little for a few minutes over a high heat. Add the garlic and stir for another minute or so. Add the bay leaves, cover the saucepan with a lid and turn down the heat.
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2
Let the onions cook in their own juice for about 25 minutes. Keep an eye on the onions to be sure they are not drying out or burning. They should be simmering gently and becoming very translucent and soft.
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3
Next add the hot water and miso to the pot. Bring to a boil and stir to dissolve the miso.
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4
Cool a little and remove the bay leaves. Ladle about 1/3 of the onion soup into a high speed blender (preferably a Vitamix) and blend until very smooth and creamy.
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5
Tip this blended soup back into the pot and stir to incorporate all the ingredients. Season with freshly ground pepper, and if more salt is needed, add a little tamari. Serve piping hot and sprinkled with black sesame gomasio.
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6
Rinse the sesame seeds in a sieve. Place in a jar or bowl and cover with water (filtered if possible) and leave to soak overnight.
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7
When ready to make the gomasio, drain the sesame seeds well and tip into a skillet over a medium heat. As the seeds warm up and begin to crackle, be sure to stir constantly. When the seeds are deliciously fragrant, tip them into a mortar and pestle along with the salt. Grind with a circular movement until the gomasio is coarsely crushed.
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8
It is best to store the black sesame gomasio in tightly sealed jar in the fridge. Enjoy at its best within a few days and then make some more!
