MIRO'S FRENCH ONION SOUP

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Chef Michael Rowland-Jones joined Miro a year and a half ago, after a six-year stint in London working in Michelin Star restaurants, mainly under Jason Atherton. Miro’s contemporary and classic brunch and lunch fair means Michael works with a constantly evolving menu. The restaurant will be open again for dinner service in the summer, offering a tasting menu based on the season with a modern European influence.

50g butter
10 sliced onions
4 tablespoons of sugar
4 cloves of garlic, finely chopped 1.5L of good quality beef stock
4 tablespoons of flour
300mls of white wine
4 thick slices of French baguette Gruyere cheese, grated

SERVES 4

Melt butter in a large heavy based pan. Add onions and sugar and cook for 20 minutes, stirring frequently until caramelised.

Add the garlic and flour and cook for a further 3–5 minutes. Increase the heat and add the white wine.

Reduce until there is no wine left then add the beef stock. Simmer for 30 minutes until a nice soup consistency is reached.

Toast your bread, add gruyere and grill in the oven. Put soup in bowl and add the grilled cheese toast.

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