This recipe comes from our favorite person behind the camera Tanya / GUGU Works /. She takes pictures, shoots videos, tastes our dishes and she cooks ..oh, so well. We like to introduce the people who delight us with their taste for the beautiful and delicious food.
This dish can make you dream of a leisurely lunch somewhere in the south of France or send you straight to Japan. It’s a matter of taste! The recipe is inspired by the two best cuisines in the world (in the opinion of Tanya) – French and Japanese.
Miso Onion soup with baked Cheese the Queen Classic
For 2 portions:
Thyme, parsley, bay leaf, marjoram
Miso broth: 4 tsp miso paste + 600 ml water
250 ml apple cider
2 tablespoons of cognac
1 tbsp honey
1 tbsp flour
CHEESE the QUEEN Classic
1 mushroom Portobello (brown mushroom)
4 slices of bread of your choice
2-3 tbsp olive oil
Heat 2 tablespoons of olive oil in a pan for about 1 minute, season with freshly ground pepper. Add the precut onions (on strips about 2 cm). 15 minutes or until it gets a caramel color, stew. Add the cognac and the honey and stir. Reduce heat. Evenly add the flour and stir again. After 1 minute, add the apple cider and the fresh herbs, cook with the lid about 10 minutes to the end.
Dissolve miso paste in 600 ml of hot water. Cook the Miso broth for approx. 15 minutes. The soup may be garnished with either mushrooms topped in olive oil or raw. Sprinkle the slices of bread with olive oil, grill CHEESE the QUEEN Classic on a heated pan and place on top of the bread. Season with thyme.
Cheese the Queen