Rich Onion Soup in a Clay Pot
The Essence of Sweet Onions, Clay Pot Onion Soup! A Hearty and Refreshing Broth Dish
If you have two baseball-sized onions sprouting in your fridge, create a special meal with this recipe. This deep-flavored onion soup will warm you up on a cold day and serves as a satisfying meal replacement.
Main Ingredients
- 1.5 Onions (adjust based on size)
- 1 Potato (medium-sized)
- 1 clove Garlic
- 1 cube Chicken Stock (or water)
- 3 Cherry Tomatoes (optional)
Seasonings & Other Ingredients
- 1/2 Tbsp Fish Sauce (adds umami)
- 1 pinch Salt (for adjusting seasoning)
- 1 Tbsp Mirin (or cooking wine, removes odor and enhances flavor)
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Vinegar (for a refreshing taste)
- 5-6 Whole Peppercorns (coarsely ground)
- 1/2 Tbsp Fish Sauce (adds umami)
- 1 pinch Salt (for adjusting seasoning)
- 1 Tbsp Mirin (or cooking wine, removes odor and enhances flavor)
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Vinegar (for a refreshing taste)
- 5-6 Whole Peppercorns (coarsely ground)
Cooking Instructions
Step 1
Peel and wash the onions thoroughly, then slice them thinly into strips. The amount of onion affects the soup’s flavor, so feel free to adjust it to your preference.
Step 2
Peel the garlic cloves and slice them thinly. Wash the potato, peel it, and cut it into approximately 1.5cm cubes. If cut too small, they may break down during cooking.
Step 3
To shorten the onion cooking time and achieve a softer texture, we’ll lightly cook the onions in a regular rice cooker with a steam function. Set it for about 8-10 minutes using the steam function. At the same time, preheat an oven-safe clay pot. Preheat the oven to 200°C (390°F).
Step 4
Once the rice cooker’s steam function is complete, open the lid and check the onions. They don’t need to be fully cooked but should be softened and translucent. Check between 8-10 minutes.
Step 5
Transfer the steamed onions to a pan and slowly sauté them over medium-low heat to caramelize. Once they start turning a beige color, be careful not to burn them. Add small amounts of water as needed while stirring. This process maximizes the onion’s natural sweetness.
Step 6
Once the onions are sufficiently caramelized, add boiling water (using an electric kettle makes this convenient). It’s crucial to use boiling water to prevent a drastic drop in temperature and preserve the flavor.
Step 7
Now it’s time to build the flavor. Add the sliced garlic, coarsely ground peppercorns, chicken stock, mirin, vinegar, and fish sauce to the pan and mix well. Simmer and taste, adjusting the final seasoning with salt to your preference. Fish sauce adds umami, but too much can make it overly salty, so use it judiciously.
Step 8
The preheated clay pot is very hot, so always wear oven mitts and handle it with care. Ladle one portion of the cooked onion soup into the pot, then layer the diced raw potato. The potato will cook in the soup, adding a tender texture.
Step 9
Finally, sprinkle generously with mozzarella cheese as desired. The melting cheese will enhance the flavor and make the dish visually appealing.
Step 10
Carefully place the clay pot with cheese into the preheated oven. Both the oven and the pot are extremely hot, so always wear oven mitts. Adjust the cooking time based on your oven’s performance. (This recipe is based on an oven used for about 15 years.)
Step 11
Bake for 10-15 minutes, or until the cheese is melted and golden brown. Remember to use oven mitts when removing the pot from the oven!
Step 12
Enjoy the warm onion soup with a side of baguette, lightly toasted in an air fryer for extra crispiness. Dipping the baguette into the soup is highly recommended.
