Wednesday 31 January 2024


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!


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

  • 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

  • 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

  • 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!

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