Fusion Kitchen · 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.
$
10 minsPrep
55 minsCook
1 hr 5 minsTotal
EasyLevel
Nutrition per serving
520Calories
20gProtein
24gFat
54gCarbs
16gSugar
5gFiber
880mgSodium
55mgChol
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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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large onions
- 40g (1.4 oz) unsalted butter
- 1 tbsp olive oil
- 0.5 tsp fine sea salt
- 0.5 tsp caster sugar
- 80ml (1/3 cup) dry sherry
- 600ml (2.5 cup) vegetable stock
- 2.5 tbsp white miso paste
- 1 tbsp soy sauce
- 4 sprigs fresh thyme
- 1 bay leaf
- 0.25 tsp black pepper
- 4 thick slices sourdough baguette
- 100g (3.5 oz) gruyère
- 1 tsp Dijon mustard