French Onion Soup (2024)

FAQs

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

If you don't have homemade beef stock, the recipe's suggested homemade or store-bought chicken stock substitutions are better than most store-bought beef stock. Fish sauce, cider vinegar, and sherry add depth and complexity to the broth.

“Try a combination of 1 part ketchup to ½ part soy sauce and ½ part malt vinegar to start," Malivert says, "and play with the proportions to balance the flavor.” Use this as a 1-to-1 substitute for Worcestershire sauce.

Conversation. Hi Jami, we removed the French Onion soup to make room for other new menu items - we hope you'll give them a try!

How do you keep cheese from sinking in French onion soup? Add some cheese to the soup itself before adding the baguette slice. Once the baguette slice is in place, add more cheese and try to keep it on top of the baguette to avoid sinking.

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.

Baking soda speeds up browning (that Maillard reaction you may have heard about) and leads to softer onions by breaking down the cells faster.

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.

I also used a good whiskey instead of cognac as I didn't have cognac. I used a good Cabernet for the wine. I didn't add the raw onion as my husband can't eat raw onions. It is so worth the time to make it and more...

Pinot Noir's natural acidity helps to balance the richness of the cheese and broth, while its light body ensures it doesn't overpower the dish. This wine's versatility and elegance make it a fitting choice for such a classic French dish.

At the time, the modest onion was also thought to have restorative properties, making it the go-to ingredient for making broths. For several centuries, the onion soup was regarded as the poor man's food, until one night in France during the 18th century, which forever changed its reputation.

Do the French eat French onion 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…

Panera Bread is reintroducing the fan-favorite Bistro French Onion Soup after its temporary removal in September prompted a national outcry across social media.

The Secret Ingredient Is Time

This only happens after a long cooking time (the addition of a little extra sugar will help). The more caramelized, the deeper the color of the onions and the more flavor you'll get from them.

With such a soup, a knife is your friend, not your enemy. Using both the soup spoon and the knife, push the baked cheese against the rim of the cup or bowl and cut it gently with the knife. Once you've broken the cheese barrier, you can use the knife again to nudge bits of cheese onto the spoon.

I usually make the soup a day ahead; it seems to taste even better that way! If you don't have French onion soup bowls (see photo below), check your local thrift shop or keep an eye out at garage sales. Arrange bread cubes on a baking sheet and lightly toast in a 250F oven until just starting to get crunchy.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

You can add extra broth, water, milk, cream (depending on the soup's base) to “water-down” the thyme flavor. Adding a neutral grain, such as rice or beans will help absorb it too.

If the soup is too sweet, add some vinegar. If you would like a little more depth, add a splash of red wine. I like the onion-to-liquid ratio with 6 cups of water. But if you'd prefer a slightly more delicate soup, add an additional 1 cup/240 milliliters water or to taste.

Soak in Vinegar: It only takes about 15 minutes. Soaking raw onions in acid rinses away the harsh flavors and adds pleasant tartness. Soak in Water: Even water washes away those pesky sulfuric flavors. A quick 15-minute soak does the trick.