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Warm the oil + butter in a large pan on medium-low heat.
Once the butter has melted, add your sliced onions with a large pinch of salt.
Allow to cook slowly + caramelise for around 30-40 minutes, stirring often.
Add a splash of water from time to time to prevent burning.
When onions are a dark brown, and have caramelised, add the minced garlic, stirring well for a minute until fragrant.
Drizzle in the balsamic vinegar, stirring well + scraping any browned bits from the base of the pan.
If using wine, increase the heat, then pour in + allow to cook off fully for 3-4 minutes, continuing to stir + clean the base of the pan.
Pour in the butter beans + their liquid, then the bay leaves, rosemary + hot vegetable stock.
Season with black pepper, bring to a boil, then lower the heat + allow to simmer for around 15-20 minutes, or until your soup has thickened.
Remove the bay leaves + rosemary, pour in the cream and stir, before adding the miso paste.
Check for seasoning, then ladle into bowls.
Finish with good olive oil, a swirl of cream, a sprinkle of fresh parsley + a pinch of paprika if you like.
Dunk with hot, buttery toast + enjoy!