White onion and miso soup with sesame cheese toasts
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 25g butterplus 1 heaped tsp
- 3 very large or 4 smaller onionssliced
- 1 tbsp plain flour
- 1 large potatopeeled and diced into 1cm cubes
- 2 tbsp white misoplus 1 tsp
- 1.2 litres vegetable or chicken stock
- 1/2 tsp Marmite
- 4 thin slices rye sourdough breadtoasted
- 100g gruyèregrated
- 2 tsp sesame seeds
- salad cress or chivesto serve
Nutrition: per serving
- kcal389low
- fat15.9g
- saturates9g
- carbs35.8g
- sugars8.6g
- fibre7g
- protein22.4g
- salt2.5g
Method
step 1
Melt 25g of the butter in a large frying pan, then add the onions and, over a very gentle heat, soften for 20-30 minutes until really squishy and golden.
step 2
Stir in the flour until it disappears, then add the diced potato, 2 tbsp miso paste and stock. Bring to a simmer and cook, uncovered, for 10-15 minutes until the potato is tender. Blend until completely smooth, then season to taste and keep warm in the pan while you make the cheese toasts.
step 3
Heat the grill and space the toasted bread slices on a baking sheet. Mash together the heaped tsp of butter, Marmite and 1 tsp more of miso. Season with pepper, then spread over the bread and press on the grated cheese to stick. Sprinkle the sesame seeds over, then toast under the grill until the cheese is golden and bubbling. Ladle hot soup into shallow bowls and serve with the toasts. Scatter with cress or chives, to serve.
