French Onion Ramen

• •3 lb yellow onions, thinly sliced
• •3 tablespoon unsalted butter
• •1 tablespoon olive oil
• •1 teaspoon kosher salt
• •4 garlic cloves, finely minced
• •4 fresh thyme sprigs
• •0.5 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• •6 cup rich beef bone broth
• •2 cup dashi stock (or low-sodium chicken broth)
• •3 tablespoon soy sauce (shoyu)
• •1 tablespoon mirin
• •1 teaspoon Worcestershire sauce
• •1 bay leaf, dried
• •16 oz fresh ramen noodles
• •4 French baguette, cut into 1/2-inch diagonal slices
• •1.5 cup Gruyère cheese, freshly grated
• •2 ramen eggs (ajitsuke tamago), halved
• •2 scallions, thinly sliced
• • to taste freshly cracked black pepper

Instructions

1. 1

   Melt the butter with the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and kosher salt. Cook, stirring occasionally, for 40 to 45 minutes until the onions reduce into a rich, deep mahogany-brown and become sticky and sweet. If the bottom of the pot browns too quickly, splash a tablespoon of water and scrape up the fond.

2. 2

   Add the minced garlic and fresh thyme sprigs to the caramelized onions; cook for 1 to 2 minutes until fragrant.

3. 3

   Pour in the dry white wine to deglaze the pot, scraping up all the deeply caramelized bits from the bottom. Simmer vigorously until the wine is almost completely reduced, about 3 to 4 minutes.

4. 4

   Pour in the beef bone broth, dashi stock, soy sauce, mirin, Worcestershire sauce, and bay leaf. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes to marry the flavors. Remove and discard the bay leaf and thyme stems. Taste and adjust seasoning with additional soy sauce or black pepper if needed.

5. 5

   While the broth simmers, preheat the oven broiler to high. Place the baguette slices on a baking sheet and top generously with the shredded Gruyère cheese. Broil for 2 to 3 minutes until the cheese is completely melted, bubbling, and blistered with golden-brown spots.

6. 6

   Bring a separate large pot of unsalted water to a rapid boil. Cook the fresh ramen noodles according to package directions (typically 1 to 2 minutes for a firm, chewy texture). Drain thoroughly.

7. 7

   Divide the hot cooked noodles evenly among four deep ramen bowls. Ladle the piping-hot French onion broth and generous portions of caramelized onions over the noodles.

8. 8

   Float a melted Gruyère crostini on top of each bowl. Garnish each serving with half a ramen egg, sliced scallions, a few fresh thyme leaves, and freshly cracked black pepper. Serve immediately.

Chef's Tips

• 💡Patience is key with the onions: do not rush the caramelization process with high heat, as slow cooking draws out the natural sweetness essential for balancing the savory broth.
• 💡Using a combination of beef bone broth and Japanese dashi creates the perfect bridge between classic French onion soup and traditional ramen depth.
• 💡To prevent the baguette from becoming soggy too quickly, broil the bread on both sides before piling on the Gruyère and melting it.