French onion soup recipe

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Serve French onion soup with mini quiches and green lettuces in a homemade red wine vinaigrette for a relaxed lunch with friends.

French onion soup is really quite simple to make, and it all breaks down here. Making the caramelized onions is the most time consuming step, but every minute you spend serving them is worth it.

What are the best onions for French onion soup?

When a recipe calls for an onion, which onion works best? Don't cry, this little who's who of the onions shows you what's what.

  • Yellow Onions You probably already know and love this versatile onion. It is good for almost everything and can be found anywhere. Yellow onions have layers of white flesh and hard, yellowish-brown skin. They are spicy and astringent, but they are wonderfully sweetened when cooked. rRoast meats such as braised ribs, roast lamb, roast chicken, soups, stews of all kinds, and sauces (tomato sauce, especially).
  • Sweet onions Also known as Walla Walla or Vidalia (the onion that can be eaten like an apple), sweet onions are often abused for onion rings and fried onion recipes. They are high in sugar without being too spicy. ornion rings, baked gratins, vedible kebabs, and French onion soup.
  • White Onions. White onions are large, white meat, with a thin, paper-like skin. Mainly used in Mexican cuisine, they are crisp and sharper. alsas, stir-frys and chutney.
  • Red onions. Good and good for you, red onions are easy to eat raw, pickled, or grilled. Pickling, sandwiches, burgers, guacamole and salads
  • Shallots. Shallots are small, grouped onions with rosy brown skin and white and pink flesh. Softer and more delicate than most other onions, shallots are great to use when you plan to eat them raw – they have a slight garlic flavor. vinaigrettes, salad dressings, quiches, egg recipes and frying for toppings.
  • Leeks What appears to be a weedy chive, leeks are one of the mildest in the allium family, with white flesh gradually turning green toward the top. Leeks require thorough rinsing because sand and dirt enter the vegetable as it grows, but it's worth the extra step. soups, stocks, bread and bHigh plates.

French onion soup ingredients:

  • Onions. The star of the show. Standard yellow onions work great, but so do white, sweet, or even red onions. Speed ​​up the preparation by passing the onions through a food processor.
  • Balsamic vinegar. This wine-free French onion soup recipe is as delicious as it is with wine, all because of the balsamic vinegar, which adds depth and sweetness.
  • Chicken soup.
  • Meat broth. Better than the broth base is good, so is the College Inn beef broth in the can.
  • Thyme. Fresh or dry.
  • Laurel
  • Butter.
  • Salt and freshly ground pepper.

At your service:

  • Jonquil. But any good quality white bread works in a pinch.
  • Swiss cheese. Gruyère, a spicy variety of Swiss cheese used in quiches, is also the cheese of choice for French onion soup.
  • Parsley.

How to make French onion soup:

These photos show the general essence of things, including how onions look when they are caramelized. For the actual recipe with exact ingredients, scroll down.

  1. First, heat a large Dutch oven over medium heat and melt the butter. Then add the sliced ​​onions and a little salt.
  2. To caramelize the onions, cook gently, stirring frequently, until dark without burning. This should take 30 minutes. The sugars in the onions are released during the long cooking process; This is a crucial step, so don't rush.
  3. Once the onions are caramelized, deglaze the pot with balsamic vinegar and scrape off any brown chunks at the bottom of the pot. Pour in the chicken and beef broth, then add the thyme and bay leaves. Bring to a boil, reduce heat.
  4. Simmer the soup for about 20 minutes, until the flavors have mixed and the broth has reduced somewhat. Then season to taste with salt and pepper.

Using baking soda to caramelize onions:

Do you want to know a good secret to caramelize onions? Baking soda (NOT baking powder) can help speed up the caramelization process.

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Sprinkle a pinch of baking soda over the onions (no more than 1/8 teaspoon) and your onions will turn dark brown, faster, without affecting the taste.

French onion soup in a slow cooker:

Crockpot French Onion Soup is a snap, especially if you plan ahead and make caramelized onions in the slow cooker the day before. Here's how to make caramelized onions in a clay pot:

  1. In the slow cooker, combine 3 pounds sliced ​​onions, 1/2 cup unsalted butter, and 1/2 teaspoon salt.
  2. Stir onions well and cook on LOW 8 to 10 hours. Let the onions cool and store them in the refrigerator until you are ready to make the soup.
  3. On the day you plan to serve the soup, you can add the remaining ingredients of the soup to the slow cooker and cook on LOW for 6 to 8 hours.
  4. Then top the individual soup dishes with bread and cheese, or with homemade croutons.

How to make instant caramelized onions:

The electric pressure cooker is a professional at making richly flavored caramelized onions in no time. You can freeze them to make the soup later or get to work right away.

This is how you do it.

  1. Add sliced ​​onions, butter, and olive oil to the instant pot.
  2. Cover and seal the lid and adjust for 20 minutes in manual mode. When done, quickly release the steam.
  3. Remove the cover and activate the stir fry function. Cook on the stir fry for another 20 minutes to allow the extra liquid to evaporate and for that lovely golden brown color. You only need to stir the onions occasionally.

How to make instant French onion soup:

It's super smart to make all the soup in Instant Pot.

  1. Once you have made the caramelized onions in the instant pot, keep the function of sautéing and deglaze the pot with the balsamic vinegar.
  2. Then add the remaining ingredients of the soup to the pot, simmer, and cook until the soup thickens, about 10 minutes.
  3. Then test and adjust seasonings as needed before serving.

How to serve French onion soup:

Nothing is more special than serving this remarkable soup in individual bowls of French onion soup. The bowls are made of sturdy porcelain, ceramic, or cast iron, something that can withstand high temperatures.

  1. Preheat oven broiler to HIGH, then arrange the number of soup bowls you plan to use on a baking sheet.
  2. Divide the soup between the bowls, then top each bowl with baguette slices and top the bread with cheese.
  3. Carefully place the baking rack under the broiler and broil, turning if necessary, until the cheese is hot and bubbly. Watch the grill.
  4. Garnish with a pinch of parsley.

You can also use homemade croutons to complete the soup, with or without cheese.

French onion soup for vegetarians:

Vegetarians don't need to feel left out, because there is a wonderful option for a rich broth, similar to a umami, for caramelized onions to swim in. Instead of beef and chicken stock, use mushroom broth. It is more appropriate in this recipe than vegetable broth, which may not have sufficient depth of flavor.

Make yours using a mix of tasty dried or fresh mushrooms: shiitake, porcini, or cremini, and leave a comment on how it plays out below.

Cuisine: American, French Preparation time: 10 minutes Cook time: 50 minutes Total time: 1 hour Servings: 8 (1 cup each) Calories: 308kcal

  • 2 butter spoons
  • 3 pounds onions cut in half and thinly sliced ​​(see notes)
  • Salt and freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 6 cups chicken broth
  • 2 cups beef broth (see notes)
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 sliced ​​and toasted baguette (see notes)
  • 8 slices of Swiss cheese or 2 cups of grated Swiss cheese
  • 1/4 cup chopped fresh parsley for garnish, optional
  • In a large Dutch oven over medium heat, melt the butter. Add onions and 1/2 teaspoon of salt. Cook until the onions begin to darken and caramelize, about 30 minutes.
  • Add the vinegar and scrape the brown pieces from the bottom of the pot. Add the chicken stock, beef broth, thyme, and bay leaves. Simmer until slightly reduced, about 20 minutes. Season to taste with salt and pepper.
  • Preheat oven broiler to HIGH. Place roasting soup bowls on a rimmed baking sheet. Divide the soup equally among the 8 bowls (about 1 cup each). Top each bowl with 1 or 2 slices of baguette and top with a slice of cheese (or 1/4 cup grated).
  • Grill until cheese is hot and bubbly, 3 to 5 minutes. Remove from the oven and garnish with parsley, if desired.

Recipe Notes

  • You can use any onion in this recipe. I used standard onions, but you could use sweet, red or white. No matter which onion you use, the slow, low caramelization process will soften any strong flavor.
  • I usually Better than broth meat base for beef broth (2 teaspoons + 2 cups of water). If you use canned beef broth, substitute 1 can (14.5 ounces) beef broth. If you want, you can add another 1 1/2 ounces of water to make up the difference, but overall you'll still have about the same amount of soup. So don’t worry. French onion soup is not science, thank goodness!

How to make French onion soup in a slow cooker:

  1. In the slow cooker, combine the sliced ​​onions, butter, and salt.
  2. Stir onions well and cook on LOW 8 to 10 hours. Let the onions cool and store them in the refrigerator until you are ready to make the soup.
  3. On the day you plan to serve the soup, you can add the remaining ingredients of the soup to the slow cooker and cook on LOW for 6 to 8 hours.
  4. Then top the individual soup dishes with bread and cheese, or with homemade croutons.

How to make French onion soup in the instant pot:

  1. Add sliced ​​onions, thyme, bay leaf, butter, and olive oil to the instant pot.
  2. Cover and seal the lid and adjust for 20 minutes in manual mode. When done, quickly release the steam.
  3. Remove the cover and activate the stir fry function. Cook on the stir fry for another 20 minutes to allow the extra liquid to evaporate and for that lovely golden brown color. You only need to stir the onions occasionally.
  4. Once you have made the caramelized onions in the instant pot, keep stirring and deglaze the pot with the balsamic vinegar.
  5. Then add the remaining ingredients of the soup to the pot, simmer, and cook until the soup thickens, about 10 minutes.
  6. Then test and adjust seasonings as needed before serving.

How to toast baguette slices:

  1. Preheat the oven to 350 degrees.
  2. Cut 1 baguette into slices and brush with olive oil (about 1/4 cup oil per 1 baguette).
  3. Arrange the baguette slices in a single layer on a rimmed baking sheet.
  4. Bake until lightly toasted, about 15 minutes.

You can also substitute croutons.

Nutrition

Calories :: 308kcal

French Onion Recipe Soup

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