Step 1

1.Preheat the oven to 180°C (350°F).

Step 2

2.For the croutons, place the olive oil, butter, Dijon mustard and ½ teaspoon sea salt into a medium-sized mixing bowl. Whisk to combine. Add the baguette pieces. Toss until evenly coated. Then toss through the gruyere cheese. Transfer to a tray lined with baking paper, then bake in the oven for 12 minutes or until golden. Remove from the oven and sprinkle with a pinch of sea salt. Use a spatula to loosen and toss the croutons around so they’re all separated. Now set them aside until you’re ready to serve.

Step 3

3.On to the soup part! In a large saucepan on medium heat, add the butter and oil. Once the butter is foaming, add the onion along with 2 tsp sea salt. Cook, stirring occasionally, for around 45 minutes until the onions are jammy (do not skip this step or try to hurry it!).

Step 4

4.Once the onions are deeply golden and jammy, stir through the chinkiang vinegar, Chinese Shaoxing wine and soy sauce, followed by the cinnamon stick, bay leaves and star anise. Pour in the beef stock, then let everything simmer for a few minutes to take on all that flavour.

Step 5

5.Preheat oven grill to high.

Step 6

6.Bring a separate saucepan of water to the boil. Cook the ramen noodles for 2 minutes or until tender. Drain and place into oven-safe serving bowls.

Step 7

7.Use tongs to remove the cinnamon, bay leaves and star anise, and discard. Ladle the French onion soup over the top of the noodles. Sprinkle with some of the croutons and more gruyere cheese. Transfer the bowls onto a tray and place under the grill for 4-5 minutes or until the cheese has melted. Sprinkle with the chives and serve.