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Secret Ingredient French Onion Soup

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Secret Ingredient French Onion Soup

A French onion soup that boasts an abundance of caramelized onions and a deep, rich color achieved with a secret ingredient. This addition enhances the depth of color and adds a subtle backdrop to the soup, perfectly complementing the sweetness of the caramelized onions.

 

Yield

12 servings

Prep

10 min

Cook

hrs

Ready

4 hrs

This French onion soup is positively brimming with caramelized onions and boasts a rich, dark color, thanks to a secret ingredient!

The Best French Onion Soup

Firstly, this soup is a veritable symphony of flavors, with the caramelized onions lending a deep, complex sweetness that is nothing short of divine. The rich, dark color not only makes for a visually appealing dish but also hints at the depth of flavor that awaits your eager taste buds.

The secret ingredient that elevates this soup is that some might say is a pinch of magic, while others might argue for a tablespoon of love. But in truth, the secret lies in the careful balance of ingredients and the patience to coax out their full potential.

To achieve this perfect balance, one must first take the time to properly caramelize the onions, allowing them to develop their full, rich flavor. This process takes time, but the end result is well worth the wait and is mostly hands off.

The Best French Onion Soup

Ingredients

Amount Measure Ingredient Features
3 pounds onions
peeled
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4 ounces butter
or margarine
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1 ½ teaspoons black pepper
freshly ground
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2 tablespoons paprika
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1 bay leaves
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¼ cup all-purpose flour
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3 quarts beef stock
prefer veal stock if possible
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1 cup white wine
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2 teaspoons salt
optional
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Ingredients

Amount Measure Ingredient Features
1.4 kg onions
peeled
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115.6 ml/g butter
or margarine
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7.5 ml black pepper
freshly ground
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3E+1 ml paprika
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1 each bay leaves
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59 ml all-purpose flour
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3 quarts beef stock
prefer veal stock if possible
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237 ml white wine
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1E+1 ml salt
optional
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Directions

Slice onions ⅛ inch thick.

In a large pot, melt the butter over medium heat, add sliced onions, and cook slowly, reducing to medium-low heat for 1½ hours until very soft, browning, and caramelized.

Increase heat to medium, deglaze the pot by adding the wine, scraping up any browned bits from the bottom of the pot. Continue cooking until majority of the liquid has evaporated.

Add the flour, stirring, and cook for 30 seconds to one minute.

Add the beef stock slowly while stirring to incorporate and avoid any lumps. Add the paprika, bay leaf, and black peppercorns.

Bring to a simmer, reduce the heat, and continue to simmer for 2 hours.

Add salt and black pepper to taste.

Refrigerate overnight. Reheat and serve with croutons, toasted bread, or baguette and Swiss Cheese as desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 13254% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 571mg 24%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 6g
Vitamin A 15% Vitamin C 15%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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