Description
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.
Ingredients
Units
For the soup
- 2 tbsp of olive oil
- 2 tbsp/30g butter
- 800g onions, sliced (about 6)
- 2 large garlic cloves
- Small sprig of thyme (6g roughly)
- 1 bay leaf
- 100ml brandy
- 2 tbsp miso
- 700ml good quality fresh chicken stock (see FAQ above)
Cheesy Topper (optional but recommended)
- 4 slices sourdough, or country loaf
- 100–150g Gruyere
Instructions
- Peel the onions and slice them thinly.
- Add a drizzle of olive oil and knob of butter to a thick-based saucepan, add the onions, and cook stirring occasionally, over a medium-low heat, with the lid on for about 15-20 minutes.
- Increase the heat and cook the onions, while stirring, until a deep golden brown, about 5-8 minutes more.
- Once the onions are sticky, jammy, broken down, and deeply golden brown add the garlic and cook for 2 more minutes. Add the brandy and cook until all the alcohol has evaporated, then add the miso, thyme and a bay leaf and cook for a further 2 minutes
- Add the stock, and simmer for 10-15 minutes. Season to taste by adding a generous amount of salt and pepper.
- Toast the sourdough until lightly golden. Ladle the thick soup into heat-proof bowls. Top the soup with a piece of lightly toasted sourdough, and a generous amount of cheese, then place under the grill until the cheese is melted.
- Serve immediately
- Prep Time: 10 minutes
- Cook Time: 40-50 Minutes
- Category: Mains
- Method: Stove Top
- Cuisine: French-inspired
