It’s a new year and it’s out with the old and in with the new! This decidedly Non-French Onion Soup re-invents the old tried-and-true recipe in a Japanese kitchen!
What is so special about this Onion Soup?
First of all, it is flavoured with a light but flavourful Japanese dashi stock that allows the sweet flavour of caramelized onions to really shine. A few dried porcini mushrooms are also added to give a deep, earthy savoriness to the broth. Finally, a few dashes of tart balsamic vinegar and a sprinkling of shichimi togarashi (Japanese 7-spice mix) completes the soup with a kick of spice, citrus and tartness!
Served with some crunchy rice crackers, this soup is wonderfully satisfying yet will not weigh you down- perfect for the warm summer months!
- 3 brown onions, peeled and thinly sliced
- 2 garlic cloves, peeled and crushed
- 1/2 tsp salt
- 1 bay leaf
- 5 sprigs fresh thyme
- 600ml dashi stock
- 6 slices of dried porcini mushrooms
- a few drops of balsamic vinegar, to taste
- 1 tsp cornstarch, dissolved in a little water (optional)
- some shichimi togarashi (Japanese 7-spice mix), to serve
- some rice crackers, to serve
- In a saucepan with a little vegetable oil, slowly cook down the onion with the garlic and salt until very soft and caramelized. After approximately 15 minutes of cooking, add in the bay leaf and fresh thyme. Be sure to stir the mixture from time to time.
- In the meanwhile, soak the dried porcini mushrooms in the dashi stock
- When the onions have caramelized (after approximately 30 minutes of cooking), pour in the dashi stock and porcini mushrooms. Simmer for approximately 10 minutes.
- Remove the bay leaf and thyme. Add in balsamic vinegar to taste.
- Whisk in the cornstarch solution to lightly thicken the soup (optional)
- Serve hot with shichimi togarashi and some rice crackers on the side.