Easy French Onion Soup Recipe | The Gracious Pantry (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.

Just be sure to adjust your amounts accordingly when swapping fresh and dry herbs. The next time you're mixing up a pot of French onion soup, toss in a few bay leaves to upgrade the flavor a little more. The bold flavors can complement the taste of the soup and make for a more flavorful dish.

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

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.

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.

The story behind this famous soup

In ancient times, Romans saw it as a dish for the poor. This is due to the fact that onion cultivation was accessible to all, especially to peasants.

Why does my French onion soup taste bad? ›

Lack of seasoning: Seasoning is crucial in any dish, and French onion soup is no exception. If you don't add enough salt, pepper, or other herbs and spices, the soup may taste bland. Weak broth: The quality and intensity of the beef broth used in the soup can greatly impact its flavor.

Not cooking the onions long enough.

→ Follow this tip: Cook times will vary depending on the number of onions you're cooking and the type of onion (its sugar content and age), but plan to cook caramelized onions for 40 to 50 minutes (at least) until they have a dark-brown, rich color.

It is said that it was invented by none other than King Louis XV late one night at his hunting lodge when he was very hungry. When he only found onions, butter, and champagne in the pantry, he decided to use the three ingredients to make the French onion soup for the very first time.

This soup traditionally is made with beef stock, though sometimes a good beef stock can be hard to come by and expensive to make. If you use boxed stock, taste it first! If you don't like the taste, don't use it. (If you cook a lot of beef or beef roasts, save the scraps and freeze them to make a stock with later.)

For French onion soup, it is best to slice the onions into thin, even slices. This will allow them to cook evenly and caramelize properly. You can achieve this by cutting the onion in half, placing the flat side down, and slicing it widthwise into thin slices.

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.

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.

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.