Gochujang French Onion Soup

What to do with Gochujang?

For those who aren’t familiar, it’s a fermented chili paste from Korea that’s become very popular on social media. I put it everywhere: on eggs, rice, pasta, stews, vegetables… especially in winter, when the cold bites!

Here’s an original twist on French onion soup, a classic I adore, given a Korean touch thanks to this famous chili paste that I love.

Gochujang brings a gentle, enveloping heat, blending sweet, salty, and umami notes with a subtle fermented depth. Adding it to onion soup makes it even more comforting… and gives it a bold, modern twist. It also pairs beautifully with the richness and creaminess of the cheese.

Ingredients, serves 4 :

  • 500 g sliced onions

  • 1 tsp minced garlic

  • 30 g butter

  • 1 tsp salt

  • 1 chicken stock cube

  • 4 cups (approx. 1 L) water

  • 60 g gochujang (Korean chili paste)

  • Slices of bread

  • Grated cheese (Gruyère or Emmental)

 

Preparation :

  • Sauté the onions

    • In a large pot, melt the butter.

    • Add the sliced onions, garlic, and salt.

    • Cook over medium-low heat for about 15 minutes, until the onions are soft and lightly golden.

  • Add the broth and gochujang

    • Pour in the water and add the chicken stock cube.

    • Stir in the gochujang.

    • Mix well and let simmer over low heat for 10 minutes.

  • Prepare the gratin

    1. Pour the soup into oven-safe bowls or mini cocottes.

    2. Place a slice of bread on top of each. Generously sprinkle with grated cheese.

    3. Preheat the oven to 180°C (350°F). Put the Gratin in the oven

    4. Bake the bowls for 15 minutes, until the cheese is melted and golden.