Make this warming onion soup, then check out our French onion soup, mushroom soup, parsnip soup and more winter soup recipes.


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