FRENCH ONION RAMEN

If a French onion soup and a Japanese ramen would have a baby it would be this banging recipe which may just be my favourite fusion recipe!

INGREDIENTS

• 2 tbsp Unsalted Butter
• 2 tbsp Vegetable Oil
• 4 r LargOnions
• 4 Garlic Cloves
• 125 ml White Wine
• 2 Sprigs Thyme
• 400g Ramen Noodles

FOR THE STOCK

• 1 tbsp Honey
• 2 tbsp Dark Soy Sauce
• 1 tbsp Fish Sauce
• 1 Beef Stock Cube (I used a "beef flavour" veggie version)
• 800 ml Water
• ¼ tsp Ground White Pepper

TO SERVE

• Cheddar Cheese
• 2 tbsp Onions
• 4 tbsp Crispy Shallots
• 2Egg Yolks
• 2 tbsp Salted Butter
• 2 tbsp Toasted Sesame Seeds
• 2 tbsp Sesame Oil
• 2 tbsp Lemon Juice

METHOD

• Remove the tops and bottoms of the onions, then slice in half and remove the skins, setting the skins aside for later. 
• Finely slice all the onions along the grain (this will help keep their shape later), then peel and slice the garlic.
• Add the butter, vegetable oil, onions, garlic and 1 tsp salt to a lidded medium-sized pot set over a high heat. 
• Stir until all the butter has melted. 
• Add a lid and reduce the heat to low. 
• Leave to steam for 20 mins, checking and stirring after 10 mins to ensure no burning. 
• Meanwhile, combine all the stock ingredients plus a pinch of salt in a large jug. 
• Set aside. 
• Cook the noodles following pack instructions, then drain and rinse in cold water. 
• Set aside.
• Once the onions have been cooking for 20 mins, pour in the wine and increase the heat to high. 
• Cook for 5 mins, stirring occasionally, until all the liquid has evaporated and the onions have slightly darkened and caramelised. 
• Add all the stock mixture and thyme, then stir well. 
• Lay the reserved onion skins on top of the ramen, put a lid on and reduce the heat to low. 
• Simmer for 10 mins. 
• Remove the onion skins from the pot and discard. 
• Add 2 tbsp grated cheddar and 2 tbsp lemon juice to the ramen, then mix well. 
• Ladle the onion soup into two serving bowls, then divide the noodles between the bowls, letting them sit on the surface of the soup. 
• Grate over a nest of cheddar cheese, top with the chilled diced raw onions, then carefully add 1 raw egg yolk per person. 
• Finish with toasted sesame seeds, toasted sesame oil and enjoy!