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Onion soup with soy mushroom brioche
Published: January 4, 2016 at 10:36 AM
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Serves 6
Easy
Total time: 1 hr
+ proving
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French/Asian is nothing new but it’s having a moment and this onion soup with soy mushroom brioche combines the two perfectly
Vegetarian
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Make this warming onion soup, then check out our French onion soup, mushroom soup, parsnip soup and more winter soup recipes. Then try more easy onion recipes.
Ingredients
Nutrition
-
375g brioche bread mix
-
4 onions
finely sliced
-
olive oil
-
1 clove garlic
crushed
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1 tbsp white miso
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200ml white wine
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400ml beef consommé or stock
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3 flat mushrooms
finely chopped
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a pinch shitake or cep powder
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2 tsp soy sauce
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25g softened butter
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1 egg
beaten
Nutrition: per serving
- kcal370
- fat20.1g
- saturates10.8g
- carbs30.2g
- fibre3.4g
- protein10.2g
- salt1.5g
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Method
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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.
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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.
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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.
Discover more of our best soup recipes here...
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