French Onion Soup
ID: 673b5567...
A comforting, rich French Onion Soup recipe optimized for home cooks. By using high heat and frequent stirring, the caramelized onions retain a perfect balance of flavor and texture without turning mushy.
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🍳 Cooking Flow
Thickly slice the onions and cook them in a pot with butter, olive oil, salt, and pepper on high heat. → Caramelize the onions for about 55 minutes, stirring frequently, then deglaze with balsamic vinegar and red wine. → Stir in bay leaves, bouillon paste, and flour, then add the beef and chicken broths and bring to a boil. → Simmer for 20 minutes, then ladle into oven-safe bowls, top with cheese and crostini, and broil until golden brown.
Cooking Steps
Brief Cooking Order
Thickly slice the onions and cook them in a pot with butter, olive oil, salt, and pepper on high heat. → Caramelize the onions for about 55 minutes, stirring frequently, then deglaze with balsamic vinegar and red wine. → Stir in bay leaves, bouillon paste, and flour, then add the beef and chicken broths and bring to a boil. → Simmer for 20 minutes, then ladle into oven-safe bowls, top with cheese and crostini, and broil until golden brown.
Introduction
A comforting, rich French Onion Soup recipe optimized for home cooks. By using high heat and frequent stirring, the caramelized onions retain a perfect balance of flavor and texture without turning mushy.
Step 1
Melt the butter in a deep pot. Thickly slice the Spanish onions and add them to the pot.
Step 2
Season the onions with salt, pepper, and a splash of olive oil.
Step 3
Turn the stove to high heat and cook the onions, stirring frequently to speed up caramelization.
Step 4
Continue cooking for about 20 minutes until the onions reduce by half, and keep cooking until they begin to brown at around 55 minutes.
Step 5
Scrape the browned bits (fond) from the bottom of the pot. Once caramelized to your desired color, add a splash of balsamic vinegar and red wine to deglaze, then let it cook down.
Ingredients List
Important Notes
Using a wider and shallower pot can help the onions caramelize faster by increasing surface area and evaporation.
Slicing the onions relatively thick prevents them from turning completely mushy or disappearing into the broth.
Combining both beef and chicken broth creates a more balanced, complex flavor profile for the soup base.
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