Dinner
Miso French Onion Soup
A Japanese-French fusion soup, onions caramelised low and slow for forty minutes then simmered in a dashi and beef stock enriched with white miso so the umami depth of both traditions stack into one extraordinary bowl, finished with gruyère croutons.
$5
10 minsPrep
55 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
520Calories
20gProtein
24gFat
54gCarbs
16gSugar
5gFiber
880mgSodium
55mgChol
0gSat Fat
Goes well with
Hojicha
local
Sake
international
Vegetarian
fusion-kitchen
Instructions
1
Prep
Thinly slice 4 large onions (800g). Grate 100g gruyère. Slice sourdough baguette into 4 thick slices. Whisk together white miso paste and soy sauce in a small bowl. Pick thyme leaves from 4 sprigs.
2
Saute
Melt 40g butter with 1 tbsp olive oil in a large heavy saucepan over medium-low heat. Add sliced onions, 0.5 tsp salt, and 0.5 tsp sugar. Cook 35–40 minutes, stirring every 5 minutes, until deeply caramelised, jammy, and greatly reduced. Do not rush this step.
3
Build
Increase heat to medium-high. Add 80ml sherry or wine, stir vigorously, scraping the base until liquid evaporates completely. Pour in 600ml vegetable stock, thyme sprigs, 1 bay leaf, and 0.25 tsp black pepper. Bring to a simmer.
4
Simmer
Whisk miso-soy mixture with 3 tbsp hot broth until dissolved. Stir back into soup. Simmer uncovered 10 minutes over medium heat until flavours meld. Remove thyme sprigs and bay leaf. Taste and adjust seasoning.
5
Grill
Preheat grill to high. Spread 1 tsp Dijon mustard on each bread slice, divide gruyère evenly over top. Ladle soup into two heatproof bowls, float 2 crouton slices on each. Place under grill 3–4 minutes until gruyère melts, bubbles, and blisters golden.
6
Plate
Serve immediately in the hot bowls, taking care as they will be extremely hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large onions
- 40g40g unsalted butter
- 1 tbsp1 tbsp olive oil
- 0.5 tsp0.5 tsp fine sea salt
- 0.5 tsp0.5 tsp caster sugar
- 80ml80ml dry sherry
- 600ml600ml vegetable stock
- 2.5 tbsp2.5 tbsp white miso paste
- 1 tbsp1 tbsp soy sauce
- 4 sprigs4 sprigs fresh thyme
- 11 bay leaf
- 0.25 tsp0.25 tsp black pepper
- 44 thick slices sourdough baguette
- 100g100g gruyère
- 1 tsp1 tsp dijon mustard
