Japanese-French Onion Soup

There’s just something very comforting for me when it comes to french onion soup. While I love the traditional recipe, I wanted to give my version deeper flavors and also a sophisticated finishing taste with the use of good Japanese Whiskey. Perfect for a rainy days and cold nights!


Ingredients (Serves 3)

  • 3 large yellow or white onions
  • Extra Virgin Olive Oil
  • 500ml of Beef Stock (Campbell is my go to)
  • 3 finger width thick of butter from a stick of butter
  • 1 Bay Leaf
  • 1/2 teaspoon of sweet paprika powder
  • 1/2 teaspoon of Dijon mustard
  • 1/2 teaspoon of miso paste
  • 1 teaspoon of lemon juice
  • 2 to 4 teaspoon of good Japanese Whiskey (Hibiki would be perfect)
  • Salt and black pepper to taste



  • Finely slice all the onions and place directly into a medium / large heavy bottom pot
  • Add a generous amount of olive oil (about a 5 second pour)
  • Add the Bay leaf and stir well
  • Cover the pot and cook over low heat
  • This process of sweating and softening the onions will take at least 20 minutes
  • After about 10 minutes, give it a good stir and cover the pot again
  • When the onions have completely softened, add in the butter and paprika, stirring well to incorporate everything
  • Turn the heat to medium and let the onions brown slightly before adding in the beef stock
  • After it comes to a boil, turn the heat to low and let it simmer
  • Add the mustard, miso, lemon juice and whiskey before stirring well
  • Simmer for 15 more minutes then add salt and pepper to taste
  • At this stage, if you find the soup too salty, dilute with a bit of water at a time, making sure to taste
  • If serving with bread, it can afford to be a bit more punchy
  • Done!

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