Onion soup with soy mushroom brioche

Make up the brioche mix following the packet instructions and leave it to rise.

Meanwhile, fry the onions in plenty of oil until they’re soft and translucent, about 10 minutes, they should squidge flat between your fingers when they’re ready. Turn the heat up a little and cook the onions until they’re dark reddish brown, then add the garlic and cook for a minute. Add the miso and stir, then add the wine and bring to a simmer. Add 200ml water and the beef consommé and bring back to a simmer. Cook for 20 minutes, then season with black pepper and salt, if needed. Add a splash of water if the soup is too strong.

Fry the mushroom in a little oil until it turns wet and then starts to dry out again, add the mushroom powder and 11/2 tsp soy sauce and season well. Press the brioche mix into an oblong about ½ cm thick, spread with butter, then scatter the mushroom mixture over the top, roll the dough up along the short edge and press the seam together. Cut the roll into 10-12 thick pieces and put them cut-side down on an oiled baking tray. Mix the egg with the remaining soy sauce and brush it over the top. Leave for 15 minutes.

Heat the oven to 200C/fan 180C/gas 6. Bake the brioche for 12-15 minutes, or until puffed and golden. Reheat the soup and serve it in small bowls with some brioche.