Ingredients
Scale
- 1 immi ramen packet
- 1 ½ tbsp unsalted butter
- 2 large yellow onions (about 1.5 lbs), peeled and thinly sliced
- ½ tsp kosher salt, plus more to taste
- 1 quart beef broth
- ½ cup dry white wine
- ½ tbsp dry sherry or dry vermouth
- ½ tbsp all-purpose flour
- ¼ tsp black pepper, plus more to taste
- ¾ cup Gruyère cheese, grated
- Chives, thinly sliced
Instructions
Serves: 2
- In a large pot, melt butter over medium heat. Add onions and ½ tsp salt, stir and cover, letting onions soften, undisturbed, for about 5 mins. Remove lid and let onions caramelize, stirring occasionally until golden brown, about 30 mins. Adjust heat if onions are browning too quickly.
- In a small pot, warm beef broth over low heat. Set aside.
- Once onions are caramelized, add wine and sherry and let mixture come to a boil. Stir in flour and cook for 1-2 mins. Slowly add warm broth, salt and pepper to the pot and simmer uncovered for about 10 mins. Taste and adjust seasoning to your liking.
- In another pot, boil water and cook ramen noodles for 4 minutes.Then, drain and set aside.
- Heat the broiler. In the meantime, arrange ovenproof ramekins on a baking sheet and divide up the noodles evenly amongst the ramekins. Ladle the soup over the noodles and sprinkle generous amounts of Gruyère on top.
- Broil for 1-2 mins, until cheese melts and browns. Top with chives and serve immediately. Enjoy!