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French Onion Soup

French Onion Soup

This soup is divine. There is no other way to describe it. Even without the bread and cheese, I could eat it for every meal. It’s salty, flavorful, thick, and savory. The trick is to cook your onions for a few hours in butter and oil over low heat. It is a marathon, not a sprint. So if you’re going to make it, give yourself adequate time to cook the onions down to what I like to call “onion jam.” They should be reduced by more than a half, golden brown, sticky, and the consistency of jam when they’re done (picture below). When they have reached this point, you’re then ready to add in the worcestershire sauce to deglaze the bottom of the pan and then the beef broth. It is truly an amazing amazing soup. And because of the technique used, there is no need for the typical grain and dairy additions. Instead garnish the top with fresh chives and serve with crackers and a side salad.

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