Miso French Onion Soup
Rich, cosy and restaurant-worthy, this Miso French Onion Soup is prepared with slowly caramelized onions, great chicken stock, and our secret ingredient, white miso. Finished with a piece of sourdough topped with melty gruyere, it’s the ultimate comfort meal, perfect for weeknights or dinner parties.
There certainly can’t be anything cosier in the winter months than a big, comforting bowl of soup. This Miso French Onion Soup is an alternative riff on the classic, inspired by Ottolenghi’s Miso & Butter Braised onions. The miso brings depth and saltiness while simultaneously balancing the sweetness of the deeply caramelized onions.
A classic french onion soup is a celebration of humble, budget-friendly components. Our leveled up version is no different, needing just 10 simple-to-source ingredients to come together. It’s a surprisingly easy, yet bougie meal that is sure to wow guests and your family alike. Patience and great stock are the essential ingredients here. Take things slow in order to allow the onions to become mellow, jammy and sticky, but don’t fret, most of the cooking is hands-off with the pot needing only an occasional stir.
Another factor note is the quantity of the onions. While the quantity may seem a lot initially, they will cook down considerably.
A chicken stock made up from your Sunday roast leftovers is a winner for this dish, due to the high concentration of gelatin. When this is not an option, opt for a really high-quality shop-bought fresh chicken stock. Before purchasing any stock from your local supermarket, do a quick check through the ingredients list, to check the quality.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video here. Happy cooking
Frequently Asked Questions
Can I make this gluten-free?
Sure. Simply use a gluten-free loaf for making your cheesy topper.
Can I make this vegan?
Absolutely! Just make sure to use a great fresh, plant based vegetable stock. The quality of the stock is key. The cheese for the cheesy topper can be subbed for vegan friendly alternatives.
Why is the quality of the stock important?
Given the simplicity of the ingredients, the stock base is key for depth and flavour in the final dish. Significantly, many shop bought stocks use yeast extracts in their fresh stocks to lower costs.
If you have leftover roast chicken bones pop them in the freezer and whip up a batch of stock when you get a decent quantity.
For a simple stock cover the bones in water, then simmer for 5 hours, topping up the water as you go. Conversely, you can pressure cook the bones on high pressure for 1,5 hours. The style of cooking breaks down the connective tissue and releases all the collagen and flavour from the bones into the stock.