Found this great looking recipe from olivemagazine.com.
Reference Link:
White onion and miso soup with sesame cheese toasts:

• 25g butter

  plus 1 heaped tsp

• 3 very large or 4 smaller onions

  sliced

• 1 tbsp plain flour
• 1 large potato

  peeled and diced into 1cm cubes

• 2 tbsp white miso

  plus 1 tsp

• 1.2 litres vegetable or chicken stock
• 1/2 tsp Marmite
• 4 thin slices rye sourdough bread

  toasted

• 100g gruyère

  grated

• 2 tsp sesame seeds
• salad cress or chives

  to serve

Nutrition: per serving

• kcal389
• fat15.9g
• saturates9g
• carbs35.8g
• sugars8.6g
• fibre7g
• protein22.4g
• salt2.5g

Method

• step 1

  Melt 25g of the butter in a large frying pan, then add the onions and, over a very gentle heat, soften for 20-30 minutes until really squishy and golden.

• step 2

  Stir in the flour until it disappears, then add the diced potato, 2 tbsp miso paste and stock. Bring to a simmer and cook, uncovered, for 10-15 minutes until the potato is tender. Blend until completely smooth, then season to taste and keep warm in the pan while you make the cheese toasts.

• step 3

  Heat the grill and space the toasted bread slices on a baking sheet. Mash together the heaped tsp of butter, Marmite and 1 tsp more of miso. Season with pepper, then spread over the bread and press on the grated cheese to stick. Sprinkle the sesame seeds over, then toast under the grill until the cheese is golden and bubbling. Ladle hot soup into shallow bowls and serve with the toasts. Scatter with cress or chives, to serve.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

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White onion and miso soup with sesame cheese toasts

reco low-cal