French onion soup and ramen in the same bowl? Didn’t see that coming, but it works.
Serves 2
Total time: 1hr 15 mins
Ingredients
4 large white onions, finely sliced
30g butter
2 tbsp olive oil
2 tsp garlic, minced
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 litre beef stock
50ml white wine
2 bay leaves
A few sprigs thyme
Salt, to taste
Black pepper, to taste
2 packs instant ramen
Handful of gruyere cheese, grated
Garnish:
Chives
Croutons
Method
1. Heat butter (30g) and olive oil (2 tbsp) in a large pan over medium heat until melted
2. Add finely sliced white onions (4 large) with a pinch of salt. Cook on medium heat for 45 minutes, stirring regularly. Add a splash of water if needed to prevent sticking
3. Once caramelised, add minced garlic (2 tsp) and cook for 2-3 minutes
4. Stir in Worcestershire sauce (1 tbsp) and brown sugar (1 tbsp). Add beef stock (1 litre), white wine (50ml), bay leaves (2) and thyme sprigs. Season with black pepper and salt to taste
5. Simmer gently for 20 minutes. Remove bay leaves and thyme before serving
6. Meanwhile, cook instant ramen (2 packs) according to packet instructions. Drain and divide between ovenproof bowls
7. Ladle the onion broth over the ramen. Top with croutons and grated Gruyère cheese (handful)
8. Place under a hot grill for 3-5 minutes until the cheese is melted and bubbling. Garnish with chopped chives and serve immediately