French onion soup with miso, Gruyère and hot honey

Ingredients

300g of honey

1 chilli, finely sliced

3 tbsp of chilli flakes

2 tsp hot smoked paprika

1 tsp apple cider vinegar

50g of butter

1kg sweet white onion, finely sliced

2 garlic cloves, minced

100ml of brandy

2 tbsp of white miso

2 tbsp of balsamic vinegar

700ml of brown chicken stock

1 bunch of thyme sprigs

1 dash of extra virgin olive oil

4 slices of sourdough bread

200g of Gruyere, grated

Instructions

Step 1

For the hot honey, add the honey, sliced chilli, chilli flakes and hot smoked paprika to a small pot. Bring to a slow simmer and gently heat for a couple of minutes so the honey infuses with the heat from the chillies. Take off the heat and transfer to a jar, then leave the honey to cool

Step 2

For the French onion soup, melt the butter in a large pot over medium-low heat. Add in the sliced onions and cook for around 15–20 minutes with the lid on, stirring occasionally

Step 3

Remove the lid, then increase to a medium-high heat and cook the onions while stirring until golden brown

Step 4

Once the onions are jammy, add in the chopped garlic and cook for a few more minutes until fragrant. Add the brandy then leave to simmer and reduce fully. Finally, stir in the miso and balsamic vinegar before adding the chicken stock and thyme sprig. Leave to simmer for 10–15 minutes, then season to taste with salt and black pepper

Step 5

Preheat the oven to 200°C

Step 6

Drizzle the sourdough with olive oil, then toast on both sides until golden brown. Ladle portions of the French onion soup into ovenproof bowls, then top with a piece of the toasted sourdough and a generous amount of grated Gruyère. Place in the oven and bake until the cheese is melted, then drizzle with hot honey and serve

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French onion soup with miso, Gruyère and hot honey

By

GBC Kitchen

This take on the French classic combines the salty, umami flavour of the miso and Gruyère, with the sweetness of the white onions and the warmth of hot honey. The key to this recipe is getting a dark caramelisation on the onions, creating that full-bodied flavour.

Time

1 hour

Rating

—

Ingredients

300g of honey

1 chilli, finely sliced

3 tbsp of chilli flakes

2 tsp hot smoked paprika

1 tsp apple cider vinegar

50g of butter

1kg sweet white onion, finely sliced

2 garlic cloves, minced

100ml of brandy

2 tbsp of white miso

2 tbsp of balsamic vinegar

700ml of brown chicken stock

1 bunch of thyme sprigs

1 dash of extra virgin olive oil

4 slices of sourdough bread

200g of Gruyere, grated

Instructions

Step 1

For the hot honey, add the honey, sliced chilli, chilli flakes and hot smoked paprika to a small pot. Bring to a slow simmer and gently heat for a couple of minutes so the honey infuses with the heat from the chillies. Take off the heat and transfer to a jar, then leave the honey to cool

Step 2

For the French onion soup, melt the butter in a large pot over medium-low heat. Add in the sliced onions and cook for around 15–20 minutes with the lid on, stirring occasionally

Step 3

Remove the lid, then increase to a medium-high heat and cook the onions while stirring until golden brown

Step 4

Once the onions are jammy, add in the chopped garlic and cook for a few more minutes until fragrant. Add the brandy then leave to simmer and reduce fully. Finally, stir in the miso and balsamic vinegar before adding the chicken stock and thyme sprig. Leave to simmer for 10–15 minutes, then season to taste with salt and black pepper

Step 5

Preheat the oven to 200°C

Step 6

Drizzle the sourdough with olive oil, then toast on both sides until golden brown. Ladle portions of the French onion soup into ovenproof bowls, then top with a piece of the toasted sourdough and a generous amount of grated Gruyère. Place in the oven and bake until the cheese is melted, then drizzle with hot honey and serve