Caramelized Onion Ramen with Crispy Gruyere Egg Content

Many of the recipes in the original Momofuku cookbook involve preparing roasted onions—it’s a long but worthwhile process of slowly cooking onions until they reach a deeply roasted flavor with just a hit of sweetness. This soup is a tip of the hat to those onions, and with the crispy gruyere egg, it’ll remind you a lot of French onion soup. The cheese cooks in the non-stick skillet, giving it the texture of a crusty slice of bread.

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Melt butter over medium heat in a large pot. Add sliced onions and season with Kosher salt. Cook for 5 minutes until they begin to soften. Lower heat to low and cook for another 45 minutes, stirring occasionally, until the onions are totally softened and have a definite sweetness and a deep roasted flavor.

Raise heat back to medium, and stir in 3 tablespoons of flour. Cook for 1–2 minutes, then add wine, scraping up any browned bits. Cook for 3 minutes, until the wine is reduced.

Stir in beef broth, 3 sauce packets from your Momofuku Soy & Scallion Noodles, and fresh thyme. Bring mixture to a boil, then lower it to a simmer and cook for 15 minutes. Taste and adjust seasoning with more Kosher salt or Momofuku Rice Vinegar, as needed.

Meanwhile, prepare the eggs. Heat a non-stick pan over medium high heat, then add about 3 tablespoons of grated cheese. As it melts, crack an egg on top. Sprinkle another tablespoon of grated cheese on top. Fry the egg and cheese until the egg is cooked over-easy and the cheese begins to crisp and brown. Remove from the pan.

When you are ready to serve, boil noodles for 2 minutes, then shake dry. Assemble your bowls with the caramelized onion broth and the prepared noodles, then top with a crispy gruyere egg. Sprinkle with sliced chives.