CHEESY ME FRENCH ONION SOUP

Jet lag is real. I’ve repeatedly woken up at 3 am for a week now, mowed a full meal, and then crashed again an hour later. Awful for sleeping patterns but the plus side is that my trusty stomach brain has had me dreaming up dishes. And the one thing that's front and center is French Onion Soup. The richer and cheesier the better. It’s comfort food at it’s best. And when I’m sad about no longer wearing shorts and sunning my toesies in the African sun, I can eat my sadness in the form of this delicious soup of glory.

The basics of my version are a bone broth of choice, good red wine, a tiny touch of miso, stinky ass cheese and day-old sourdough.

Serves: 4-6

Cooks: in 30min - 2 hrs (longer the better)

INGREDIENTS

• 2 spoonfuls of butter

• 3 cloves of garlic

• 5 different onions for taste variety

• Pinch of salt and pepper

• Dash of paprika

• Handful of sage

• 1 tbsp of miso

• 2 tbsp balsamic vinegar

• 1 cup of red wine

• 7-8 oz (225 grams) of cheese. A mix of Emmental, Gruyere, and Radcliffe

• Day-old sourdough sliced

• 6 cups of bone broth or veggie stock

INSTRUCTIONS

1. In a heavy-bottomed pot, simmer sliced onions in butter on low

2. Season generously with salt and pepper

3. Add the sage and garlic

4. Cook on low until the onions melt in the mouth (I cook it up to 2 hrs)

5. Add wine to deglaze

6. Add balsamic vinegar

7. Add miso

8. Add stock and bring to boil, then simmer

9. Pour soup into oven-proof gratin bowls, add bread and cheese on top

10. Broil until cheese is brown and crispy

11. Finish with a dash of paprika