Juicy Delicious French Onion Soup Recipe Beef Sliders Recipe (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor.

If you're craving a slightly herby taste to contrast the sweetness of the caramelized onions, you may want to toss a few bay leaves into the mix as you begin cooking your soup. As the soup simmers on the stovetop, the broth will absorb the flavors of the leaves, creating a little more dimension in the dish.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.

Onion soup, at its very essence, is nothing more than onions and water boiled together. Period, done, finished, everything added from that point on is pure opinion. Caramelizing the onions brings out sugars, and makes a more luxurious silky and sweet soup, adding flour gently thickens and provides body.

In this case, however, the lemon provides more of a flavor undertone that enhances other seasonings like thyme, parsley, and turmeric. According to trained chef Leetal Arazi, who spoke with Real Simple, you can bring a "zesty flavor" to your soup simply by adding lemon.

The easiest way to thicken your French onion soup is with flour. You can also use cornstarch if you don't have any flour. Remember to never add the flour or cornstarch directly to the soup – otherwise you run the risk of it clumping.

It might be because of the stock or that you used onions that has sour flavor such as white onions.

Is French onion soup for the poor? ›

During ancient times (and still today), onions were cheap and easy to grow, and hence, readily available. For the poor, the onion was a savior, with onion soups being popular during the Roman times. In fact, a version of the recipe first appeared in Taillevent's 14th-century cookbook, Viandier.

Onions are hard to digest largely because they contain fructans, which are not absorbed well in the small intestine. In fact, as fructans ferment, they can cause a great deal of digestive distress in the form of bloating, gas and diarrhea.

Consuming French Onion Soup, which is traditionally topped with cheese, can result in symptoms like stomach cramps, diarrhea, and nausea in these individuals. Furthermore, individuals with onion intolerance may experience digestive discomfort after consuming French Onion Soup due to the high onion content.

One option is to balance the acidity by adding a sweet ingredient such as sugar, honey, or maple syrup. Another method is to dilute the soup by adding more broth or water. You can also try adding creamy ingredients like coconut milk or dairy products to help mellow out the vinegar flavor.

Yellow is the ideal variety for caramelizing. When you are sauteing onions to build flavor as a base for your dish (soup, tomato sauce, you name it), the yellow onion is your friend. That being said, white onions are a totally acceptable substitute for yellow, especially if you're cooking them.

You could add red pepper chili flakes, cayenne, Herbs de Provence or curry powder for more flavors. The caramelized onions add a lot of depth to the soup but you could also add in tomato paste or even miso or soy sauce.

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

French onion soup tastes like sweet caramelized onions, with intense savory notes from beef broth, wine, and brandy. The consistency is brothy at first, but as the bread soaks up some of the liquid, it thickens. It's heavenly.