French Onion Soup Recipe (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

Fresh thyme: always go with fresh thyme sprigs over dried. Worcestershire sauce: the flavors in Worcestershire sauce are a mix of vinegar, garlic, chile, molasses, etc. which act as the French onion soup spices. A tablespoon goes a long way to help bring out the umami flavors.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

The easiest way to thicken your French onion soup is with flour. You can also use cornstarch if you don't have any flour. Remember to never add the flour or cornstarch directly to the soup – otherwise you run the risk of it clumping.

If you don't add enough salt, pepper, or other herbs and spices, the soup may taste bland.

Wine is optional to deglaze the pan and add flavour to the soup. I recommend a dry white or red wine, such as a good quality Pinot Grigio/Gris, Sauv Blanc, Sémillon, Chardonnay, Merlot or Pinot Noir. Generally, if you can't drink it, don't cook with it.

To elevate the canned version, quickly saute fresh onions, instead. Cook the thinly sliced onions in butter until they start to soften and take on a golden brown color, which indicates their sweet taste. The process only takes a few minutes and infuses French onion soup with a rich, decadent taste.

Most likely it could be from not caramelizing the onions long enough, as this is crucial for flavor development. Also, be sure to use a good quality broth and season the soup properly with salt and pepper. You can try adding a splash of balsamic vinegar or Worcestershire sauce for a boost of flavor.

Soaking the onions in cold water for 10 minutes before cooking can help to reduce the unpleasant taste and smell. Additionally, adding a pinch of sugar to the cooking onions can also help to reduce their pungent flavor.

The key to good French onion soup is to cook the onions so long that they threaten to melt into a viscous, dark brown paste, à la Marmite. As has already been extensively reported in Slate, there are no shortcuts when you're caramelizing onions; it always takes at least an hour, usually longer.

Why do you put lemon juice in soup? ›

Always Add An Acid To Your Soups

Lemon is arguably even more essential in richer soups like wild mushroom and rice, curried split pea, or even white bean and bacon. This is because the delicate balance of flavor profiles requires that acidic, lemony zing to cut through the fats in the soup.

The Onion Soup, a traditional and warming dish

It has even become a trendy dish that tourists are eager to try to experience French gastronomy. However, onion soup is in fact not part of French people's daily meals. It was originally meant to be eaten after a family reunion in the middle of the night to cure hangovers…

Fix a bland onion soup by using supermarket broth and mild white onions, tasteless oil for sauteeing, stale plain white bread instead of croutons, and mild white cheese. Start by reducing the broth. Simmering out some water will intensify the flavor of the broth. Once you get it to the right point, add some salt.

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

Peel each half, keeping the flesh tethered at the root end. Slice 1/4-inch thick longways, pole-to-pole, using a mandolin if you have one.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

Some fresh rosemary or thyme brings a woody, peppery taste to the soup, complementing the umami flavor of the beef stock. With a splash of balsamic vinegar and green onions or fresh basil as a garnish, the canned soup is transformed from a grocery store original into a gourmet dish.

The caramelized onions are what give the soup its rich dark flavor and color, so don't skimp! Use a good quality beef broth. We use Better Than Bouillon to make our beef broth because it's extremely flavorful and contains a decent amount of salt, which seasons the soup well.