French onion soup is simply a marriage of onions, butter, beef broth, bread and cheese. The magic is in the caramelized onions. Here's how to make it.
For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics with great, family-friendly recipes worth making over and over again.The magic of French onion soup lies in an herby broth, sweet, caramelized onions and steeped, chewy-crisp bread nestled under a blanket of nutty, melty cheese.century.
Caramelization is a chemical process that occurs when the sugars in onions get hot enough to turn from white to golden to caramel in color, but not so hot that they become crispy or burn. This is typically medium or medium low heat, though ever stove is different.The more caramelized the onions, the deeper the color and flavor. Plan on at least 45 minutes for caramelization, knowing that the process could take up to an hour.
The better broths are richer and thicker and, thanks to the amount of collagen and proteins, which make them gelatinous when chilled. Skip the watery, salty broths and pay an extra buck or two for really good broth, a good-quality beef stock or beef bone broth. Wine is traditionally added to French onion soup and it serves a definitive role. Wine is used during the “deglazing” step, when we scrape up the delectable, browned onion bits from the bottom of the pan and incorporate them into the soup. Much of the alcohol cooks off during this step, leaving behind the wine’s sweet, floral essence.
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