Miso Onion Soup

120 mins
Serves 4
https://www.mob.co.uk/recipes/miso-onion-soup

Directions

  1. 1Heat your oven to 240°C.
  2. 2Heat your oven to 240°C.
  3. 3Heat your oven to 240°C.
  4. 4Halve your onions lengthways, discard the papery skin, and trim any dry tops and base.
  5. 5Halve your onions lengthways, discard the papery skin, and trim any dry tops and base.
  6. 6Halve your onions lengthways, discard the papery skin, and trim any dry tops and base.
  7. 7Melt butter in a pan or bowl. Add miso paste and warm water, whisk until homogenous.
  8. 8Melt butter in a pan or bowl. Add miso paste and warm water, whisk until homogenous.
  9. 9Melt butter in a pan or bowl. Add miso paste and warm water, whisk until homogenous.
  10. 10Place onions cut-side down in a baking tray. Add sliced ginger and rice. Cover with foil. Bake for 35 mins.
  11. 11Place onions cut-side down in a baking tray. Add sliced ginger and rice. Cover with foil. Bake for 35 mins.
  12. 12Place onions cut-side down in a baking tray. Add sliced ginger and rice. Cover with foil. Bake for 35 mins.
  13. 13Remove foil, flip onions, baste, and bake for another 45-50 mins, basting every 10 mins.
  14. 14Remove foil, flip onions, baste, and bake for another 45-50 mins, basting every 10 mins.
  15. 15Remove foil, flip onions, baste, and bake for another 45-50 mins, basting every 10 mins.
  16. 16Transfer to a pot with vegetable stock, stir, and blitz. Add lime juice.
  17. 17Transfer to a pot with vegetable stock, stir, and blitz. Add lime juice.
  18. 18Transfer to a pot with vegetable stock, stir, and blitz. Add lime juice.
  19. 19Slice bread into cubes, toss with olive oil, and roast for 10 mins. Top with Gruyère and bake until melted.
  20. 20Slice bread into cubes, toss with olive oil, and roast for 10 mins. Top with Gruyère and bake until melted.
  21. 21Slice bread into cubes, toss with olive oil, and roast for 10 mins. Top with Gruyère and bake until melted.
  22. 22Serve soup with croutons, lime zest, and olive oil
  23. 23Serve soup with croutons, lime zest, and olive oil
  24. 24Serve soup with croutons, lime zest, and olive oil

Ingredients

  • 1 Halved, with papery skin discarded, dry tops and base trimmed
  • 1 Halved, with papery skin discarded, dry tops and base trimmed
  • 1 Halved, with papery skin discarded, dry tops and base trimmed
  • 1 piece thinly sliced
  • 1 piece thinly sliced
  • 1 piece thinly sliced
  • 1 cubed
  • 1 cubed
  • 1 cubed
  • 1 grated
  • 1 grated
  • 1 grated

Equipment

ovenlarge pan or heatproof bowlbaking traypotroasting tray

Tips

  • oven-roasting the onions gives a deeper flavour
  • basting the onions every 10 mins
  • use a strong hand emulsifier for a smooth consistency