Name: Miso Onion Soup
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Cuisine: Fusion
Ingredients: 8 Onions; 100g Butter; Big Knob of Ginger; 100g Miso Paste; 100g Rice; 1.5L Vegetable Stock; 1 Lime; 6 Thick Slices of Sourdough; 50g Gruyère

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A simple and delicious tray soup that's worth simmering up on the weekend.

Miso Onion Soup

Halve your onions lengthways and discard the papery skin. Trim any dry tops and carefully trim the base, ensuring that your onion halves remain whole. 

Melt your butter in a large pan or in a heatproof bowl in the microwave. Add your miso paste and a litre of warm water, then whisk together until you have a homogenous sauce. 

Place your onions cut-side down in a large, high-sided baking tray. Slice up your ginger into thin coins. Pour over your miso water, then add in your ginger and rice before tightly covering it with tin foil. Bake for 35 mins.

Remove your tray from the oven, discard your foil and flip your onions over. Give the onions a good baste with a spoon, then return to the oven. Bake for another 45-50 mins, basting well every 10 mins. Your onions should be deeply golden and soft with gentle charring around the edges. Your sauce will be lovely, thick and golden. After you’ve removed your onions, turn your oven down to 180°C.

Transfer your mixture to a pot with your vegetable stock, stir, and then blitz. Finish with a squeeze of lime juice.

Slice up your bread into rough cubes. Add your cubes of bread to a roasting tray, cover with olive oil and roast for 10 mins. Once they’re looking brown, top with a generous grating of Gruyére and add back into the oven until the cheese is melted.

Serve the soup into bowls, top with your croutons, lime zest, and more olive oil.

I have to agree with the comment below. Its a tasty soup. Its not very filling even with added rice and its def very time consuming to prepare. You def need a strong hand emulsifier to get the super smooth consistency.

It's tasty but I won't be making it again. It doesn't look great (maybe you need a much better blender for a smooth consistency than the handheld one I have). It's also not worth trying to clean the burned oven tray for me

So so so yummy. Think traditional cream of onion soup with a warming twist of ginger. Also really filling with the rice blitzed in. Definitely a new favourite to add to the soup rosta!

Made a half batch for dinner tonight and am in love! It's so flavourful and warm and complex. Only change I made was adding a little parmesan in at the end. Will be making again!

Made this for a big lunch of 20 + people, used 4 times the quantities called for in 2 big roasting tins and a massive pot for the final product.  Fantastic - really easy, great flavor plus roasting 64 onion halves looks like a big effort when it isn’t.  Thanks!

I just made this along with the peanut butter + kimchi sourdough and I already can't wait to eat it again!

Made this a few days ago, SO good!! Really simple to make with very little prep, but it tastes incredible. Try it, try it now!!

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Fusion

Veggie

Dinner

Halve your onions lengthways and discard the papery skin. Trim any dry tops and carefully trim the base, ensuring that your onion halves remain whole.

Melt your butter in a large pan or in a heatproof bowl in the microwave. Add your miso paste and a litre of warm water, then whisk together until you have a homogenous sauce.

Place your onions cut-side down in a large, high-sided baking tray. Slice up your ginger into thin coins. Pour over your miso water, then add in your ginger and rice before tightly covering it with tin foil. Bake for 35 mins.

Remove your tray from the oven, discard your foil and flip your onions over. Give the onions a good baste with a spoon, then return to the oven. Bake for another 45-50 mins, basting well every 10 mins. Your onions should be deeply golden and soft with gentle charring around the edges. Your sauce will be lovely, thick and golden. After you’ve removed your onions, turn your oven down to 180°C.

Transfer your mixture to a pot with your vegetable stock, stir, and then blitz. Finish with a squeeze of lime juice.

Slice up your bread into rough cubes. Add your cubes of bread to a roasting tray, cover with olive oil and roast for 10 mins. Once they’re looking brown, top with a generous grating of Gruyére and add back into the oven until the cheese is melted.

Serve the soup into bowls, top with your croutons, lime zest, and more olive oil.

Healthy

Comfort

Onion

Butter

Gram

Ginger

Miso Paste

Rice

Vegetable Stock

Millilitre

Lime

Sourdough

Slice

Gruyère

Soups

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