French onion soup with miso, Gruyère and hot honey


This take on the French classic combines the salty, umami flavour of the miso and Gruyère with the sweetness of the white onions and the warmth of hot honey. The key to this recipe is getting a dark caramelisation on the onions, creating that full-bodied flavour. 

First published in 2024




Hot honey

French onion soup with miso




For the hot honey, add the honey, sliced chilli, chilli flakes and hot smoked paprika to a small pot. Bring to a slow simmer and gently heat for a couple of minutes so the honey infuses with the heat from the chillies. Take off the heat and transfer to a jar, then leave the honey to cool 


For the French onion soup, melt the butter in a large pot over medium-low heat. Add in the sliced onions and cook for around 15–20 minutes with the lid on, stirring occasionally


Remove the lid, then increase to a medium-high heat and cook the onions while stirring until golden brown


Once the onions are jammy, add in the chopped garlic and cook for a few more minutes until fragrant. Add the brandy then leave to simmer and reduce fully. Finally, stir in the miso and balsamic vinegar before adding the chicken stock and thyme sprig. Leave to simmer for 10–15 minutes, then season to taste with salt and black pepper


Preheat the oven to 200°C


Drizzle the sourdough with olive oil, then toast on both sides until golden brown. Ladle portions of the French onion soup into ovenproof bowls, then top with a piece of the toasted sourdough and a generous amount of grated Gruyère. Place in the oven and bake until the cheese is melted, then drizzle with hot honey and serve

First published in 2024

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.