Chef Nicholas's Fermentation Kitchen Vol . 6 "Miso Onion Soup"

Add butter to a pan and let it melt.

While the butter is melting, add bay leaves and thyme to the pan.

Add about 1 tablespoon of salt and 1 teaspoon of black pepper to the melted butter.

Once the butter is melted, add 5 lbs of sliced yellow sweet onions to the pan.

Cook the onions down patiently until they are caramelized and brown.

Add 1/4 cup (4 oz) of maroon miso to the caramelized onions and stir to combine.

Let the miso cook with the onions, stirring occasionally to prevent burning.

Add Madera wine to the pan and stir until the wine has cooked out, indicated by no wine pooling in the pan.

Add about 3 quarts of roasted chicken stock to the pan and stir to combine.

Adjust the amount of stock to about a gallon if necessary, ensuring the soup is brothy but with plenty of onions.

Let the soup simmer for about 15 minutes to combine all flavors.

Taste the soup and adjust seasoning if needed before serving.

Ladle the soup into bowls, ensuring a good amount of onions and broth are included.

Grate compe cheese (or Swiss or gruyere) and sprinkle it on top of the soup in the bowls.

Top the soup with christini before placing it in the oven.

Bake in the oven for about 5 minutes until the cheese is bubbly and caramelized.

Remove from the oven and use a torch to caramelize the cheese on top for a golden brown finish.

Equipment Needed

Spice Level:

Allergens