Onion soup with soy mushroom brioche

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Onion soup with soy mushroom brioche
 
Cooking time: 1 h. 10 min
Servings 6
This onion soup with soy mushroom brioche combines the two perfectly. This dish melts in your mouth. If you serve it to the table, look carefully, because it is so delicious that you may not get a one.

Ingredients
servings

  • Brioche bread mix
    3 cups.
  • Onions, finely sliced
    3 pcs.
  • Olive oil
    to taste
  • Garlic, crushed
    1 cloves
  • White miso
    1 tbsp.
  • White wine
    6,6 fl.oz
  • Beef consommé or stock
    13,2 fl. oz
  • Flat mushrooms, finely chopped
    3 pcs.
  • Shitake or cep powder
    a pinch
  • Soy sauce
    2 tsp.
  • Softened butter
    1,5 tbsp.
  • Egg, beaten
    1 pcs.

Nutrition facts per serving

  • Calories

    370 kcal

  • Protein

    10,2 g

  • Fat

    20,1 g

  • Carbohydrates

    30,2 g

Method

  • Prepare the mixture for the brioche, following the instructions on the package, and leave it to rise.

  • Fry the onion in a pan until it is browned (about 10 minutes), then add the garlic and cook for a minute. Add the miso and stir, then add the wine and bring to a boil. Add 200 ml of water and beef consomme and bring to a boil again. Cook for 20 minutes, then add seasonings.

  • Fry the mushrooms in a small amount of oil until they significantly decrease in size (20 minutes), add mushroom powder, soy sauce and add seasonings. Squeeze the mixture from the buns into an oblong shape about ½ cm thick, spread with butter, then add the mushroom mixture on top, roll out the dough along the short edge and press the seam together. Divide the roll into 10-12 thick pieces and place them cut side down on a greased baking sheet. Mix the egg with the remaining soy sauce and brush it on top. Leave it on for 15 minutes.

  • Put the buns in a preheated oven to 200 degrees, bake for about 10-15 minutes. Then heat up the soup and serve it together with hot rolls.

Bon Appetit!

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