How to make French Onion Soup. This onion soup recipe is a great way to use up a lot of onions, and it’s an easy soup to prepare, but it will take a little time to cook. The key to great French onion soup is caramelizing the onions into a gooey, rich, golden sweetness. Avoid using a non-stick pan, since this will make caramelizing the onions take longer. Yellow or sweet onions are best for this recipe. Cook the onions down until they begin to release their sugars, brown, and stick to the pot. Sticking to the pot is good when it comes to caramelizing onions. And deglazing the pot with a bit of vinegar or white wine will add fantastic flavor to the French onion soup. In this video, I didn’t have to deglaze the pot, but I still added vinegar, just for that flavor zing.
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French Onion Soup Ingredients:
4 lg ONIONS sliced into strips
1 Tbsp BUTTER
1 Tbsp OIL
3-5 cloves GARLIC finely chopped
½ tsp ITALIAN SEASONING
1 Tbsp WORCESTERSHIRE
dry WHITE WINE
or VINEGAR for de-glazing
2 cups BROTH
SALT and PEPPER (to taste)
toasted BREAD for crouton
creamy white CHEESE for topping
How to make this French Onion Soup Recipe
Don’t use a non-stick pan. Sticking is good for French onion soup.
Use yellow or sweet onions for this recipe, they have lots of sugar and are best for caramelizing.
On medium heat, melt a combo of butter and oil.
Add sliced onions into the pot.
Add salt and mix the onions well with salt, butter, and oil.
Add garlic if you want to, it’s optional for you, but it’s not optional for me.
Cook, stirring occasionally, until the onions have cooked down and caramelized.
Caramelization will take a while, you can’t rush the process.
Keep the heat around medium. Never on high heat.
You’re not just cooking the onions, you’re cooking the onions down, coaxing out the sugars and turning the onions into
a rich goodness. Turning the heat up to high and searing the onions will not produce the same effect as caramelizing the onions,
so be patient and give the onions time to caramelize…caramelization is the reason French onion soup tastes so good.
After 30-45 minutes, your onions will begin to brown and stick to the pan.
Once the onions turn gooey and have a nice color, add a bit of apple cider vinegar or a dry white wine to deglaze the pan and
free any tasty onion flavor from the bottom of the pan.
If nothing is stuck to the pan, still add a bit of vinegar or white wine; it’s just a good idea.
Add dried Italian seasoning, black pepper, and broth.
Add in a little Worcestershire sauce if you like, it’s optional, but another good idea.
Stir and bring the pot up to a bubble, reduce down to a simmer, and cook as long as you like, but at least 20-30 minutes.
And that’s it, the soups ready.
Whenever you’re ready to serve the serve the soup, fill a serving into an oven safe bowl, top it with a toasted crouton, and heap on a mound of
freshly shredded cheese. Gruyere cheese is a nice choice, but any creamy, white cheese will work. I like a combo of Monterrey jack
and Parmesan cheese. Swiss is good, too. Whatever cheese you choose, be generous with it.
Slide the soup bowl under a broiler until the cheese is melted and beginning to toast.
As soon as it cools down to a temperature that won’t burn your taste buds, it’s ready.
Give this French onion soup recipe a try and let me know what you think, and bon appétit!
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