French Onion Congee

Yields 4-5 servings

This low and slow recipe is perfect for rainy days when you want to stay cozy at home. Although it takes a little bit of time and patience to get to the finished product, it’ll be so worth it in the end. We combined the elements of French onion soup with congee for a more substantial dish. Caramelized onions, flavorful broth, soft rice, served with a gruyère Chinese doughnut, reminiscent of the cheesy garlic toast on top of French onion soup. 

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Assembly

Step 1
In a large, heavy pot, heat butter and oil over medium. Once butter has melted, add onions and a heavy pinch of salt, stirring to coat onions in oil. Let cook uncovered, not stirring too much at first to let the onions cook down.

Step 2
Once onions start to turn golden, stir every 5-10 minutes. Reduce to medium-low heat, if needed. If higher heat preferred to speed up process, make sure to stir more frequently. It will take about an hour for the onions to fully caramelize.

Step 3
When the onions are a dark brown, but not burnt, add water, Shio Ramen Broth Concentrate, bay leaf, thyme, and rice. Cover, bring to a boil, then reduce to simmer.

Step 4
Let simmer, partially covered over medium heat until thickened and rice has broken down. You can add more or less water, depending on preferred thickness.

Step 5
Right before serving, heat up the Chinese doughnuts, grate gruyère cheese on top, then either broil or torch to melt. Serve with congee.

Ingredients

3 Yellow onions, thinly sliced

2.5 tbsp Butter

2 tbsp Olive oil

1 Bay leaf

2-3 sprigs Thyme

3 tbsp Shio Ramen Broth Concentrate

4-5 cups Water

1.5 cups Cooked white rice

Frozen prepared Chinese doughnut

Gruyère cheese, grated

Scallions, thinly sliced

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