This miso French onion bisque is warm, silky, and not too sweet like most French onion soups. With a balanced blend of spices and acid, its just the right amount of unexpected. Imagine the comfort of classic blended into a velvety bisque, and lifted with miso, lime, cayenne, nutmeg, and a bubbling blanket of Gruyère.
It is the kind of bowl that feels like a hug: nostalgic and familiar, but with a modern brightness that makes the flavors come alive. It feeds a crowd beautifully and tastes like something you would serve for a winter dinner party or a cozy night in with friends.
Serve it with toast, a good salad, flickering candles, and the people you love lingering at the
Why You’ll Love This Recipe
- Creamy and luxurious without being heavy
- Miso adds umami and complexity
- Roasting onions instead of caramelizing on the stove saves time
- Finishes with lime for brightness and balance
- Bubbly Gruyère gives it classic French onion bliss
Ingredients (Serves 12)
- 3 tbsp yellow miso
- ¼ tsp cayenne
- ¼ tsp freshly grated nutmeg
- ½ cup flour
- 5 cups chicken broth
- 8 medium yellow onions, halved and skin removed
- ½ cup dry vermouth
- 2 tbsp lime juice
- 8 oz Gruyère, grated
- Lime zest
Directions
Heat the oven to 350°F. In a casserole dish, combine miso paste, cayenne, nutmeg, flour, and 1 cup of boiling water. Stir until the miso is mostly dissolved and the spices are combined. Add the chicken broth and stir again to blend.
Place the onions cut-side down into the pan and pour the vermouth over them. Cover tightly with foil and bake for 45 minutes.
Remove the foil and bake for 15 more minutes, allowing the tops to deepen and caramelize. Let rest for 5 minutes.
Transfer the onions and cooking liquid to a blender, or use an immersion blender in a large pot, and puree until completely smooth. Stir in the lime juice.
Fill oven-safe bowls with the bisque, leaving about ½ inch at the top. Cover generously with Gruyère and return to the oven until melted and bubbling, about 5 minutes.
If needed, switch to broil and watch closely so the cheese browns without burning.
Remove from the oven, finish with lime zest, and serve warm, ideally with a thick slice of good toast.