Restaurant-Style 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. Asian fish sauce, cider vinegar, and sherry add depth and complexity to the broth.

Sweet caramelized onions in a savory broth with a sherry wine vinegar gastrique, sea salt, topped with cheese and black pepper and sea salt croutons.

Is there a difference between onion soup and French onion soup? Onion soup usually requires a combination of a variety of onions. French onion soup is traditionally made with yellow onions. Also, French onion soup is always made with beef stock while onion soup uses any type of stock or broth.

The modern recipe for French Onion Soup as we know it today began to take shape in the 19th century. The addition of beef broth and the generous layer of melted cheese on top transformed the simple onion soup into the rich and indulgent dish we adore.

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

Just cook the soup some more and the garlic will mellow.

French onion soup is the ultimate comfort food. Onions get slowly cooked until sweet and caramelized, then simmered in rich broth until they're practically falling apart. To finish it off, toasted bread is added to give it that lovable crisp-gone-soggy texture and a generous amount of Gruyère cheese is melted on top.

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…

What Is French Onion Soup? French onion soup, or soupe à l'oignon gratinée, is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. It's traditionally served in a ramekin or a ceramic crock with a handle.

Get the oven to 400 degrees while you prepare the onions: Cut down through the poles of each onion, down through the root end into and through the stem end. 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.

What is the bowl called for French onion soup? ›

restaurants serve French onion soup in a Lion Head soup bowl made of porcelain, because of the style and also, because it is an oven-safe bowl.

You definitely need a spoon to eat french onion soup. The fork and knife are there for cutting the bread if you want. But you would still need a spoon to be able to get any broth. The bread it's to break down in bits and throw them into the soup.

It might be because of the stock or that you used onions that has sour flavor such as white onions. To solve this problem u might have to mixed the onions with other kind of onions. My suggestion is to mix in yellow onions and red onions that have more sugar content.

Onions are very sweet, especially when they're cooked down, and that is the main purpose of onion soup. The sweetness can be balanced by adding some dry wine or vinegar. Taste as you go and don't overdo it. A little salt will balance it too, but don't forget that the grated cheese you will top it with is salty.

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.

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.

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.