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I had just a little bit of my homemade kim chi left and suddenly had a thought to mix the two. What you get is an onion soup that has extra flavor and a bit of a kick. Try it. You might never make another kind at home again.
Note: I'm not sure how this will work with different types of kim chi.
make 1 large serving
1 medium yellow onion, sliced
1 teaspoon butter
1 teaspoon olive oil
1/3 cup kim chi and juices
2 cups beef broth
stale bread, about 1/4 cup
1/3 cup shredded fontina cheese
In a medium skillet melt together the oil and butter. Add onion and
turned to low heat. Allow the onions to cook with minimal stirring. Cook for 30 minutes until very golden and tender. You
want the onions to turn a dark golden brown without crisping or
burning. Add kim chi and continue to simmer for another 5 minutes. Pour in the beef broth and simmer
for another 2-3 minutes until soup is hot.
Pour the soup into a large soup bowl. Place pieces of stale bread on
top. Spread cheese over the top of bread. Place bowl under broiler and
melt the cheese until it is melty, bubbly, and golden. Carefully remove
bowl and serve.
