Onion Soup Recipe with Soy Mushrooms

Onion soup with soy mushroom brioche

  • serves 6
  • Easy

French/Asian is nothing new but it’s having a moment and this onion soup with soy mushroom brioche combines the two perfectly



  • brioche bread mix 375g
  • onions 4, finely sliced
  • olive oil
  • garlic 1 clove, crushed 
  • white miso 1 tbsp
  • white wine 200ml
  • beef consommé or stock 400ml
  • flat mushrooms 3, finely chopped
  • shitake or cep powder a pinch
  • soy sauce 2 tsp
  • softened butter 25g 
  • egg 1, beaten


  • Step 1

    Make up the brioche mix following the packet instructions and leave it to rise.

  • Step 2

    Meanwhile, fry the onions in plenty of oil until they’re soft and translucent, about 10 minutes, they should squidge flat between your fingers when they’re ready. Turn the heat up a little and cook the onions until they’re dark reddish brown, then add the garlic and cook for a minute. Add the miso and stir, then add the wine and bring to a simmer. Add 200ml water and the beef consommé and bring back to a simmer. Cook for 20 minutes, then season with black pepper and salt, if needed. Add a splash of water if the soup is too strong.

  • Step 3

    Fry the mushroom in a little oil until it turns wet and then starts to dry out again, add the mushroom powder and 11/2 tsp soy sauce and season well. Press the brioche mix into an oblong about ½ cm thick, spread with butter, then scatter the mushroom mixture over the top, roll the dough up along the short edge and press the seam together. Cut the roll into 10-12 thick pieces and put them cut-side down on an oiled baking tray. Mix the egg with the remaining soy sauce and brush it over the top. Leave for 15 minutes.

  • Step 4

    Heat the oven to 200C/fan 180C/gas 6. Bake the brioche for 12-15 minutes, or until puffed and golden. Reheat the soup and serve it in small bowls with some brioche.

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Nutritional Information

  • Kcals 370
  • Fat 20.1g
  • Saturates 10.8g
  • Carbs 30.2g
  • Fibre 3.4g
  • Protein 10.2g
  • Salt 1.5g