Onion Broth

Five pounds of onions, one hour of slow cooking, and the kind of deep golden broth you can’t get any other way. This is patience in a pot. The onions cook low and slow until they shift from pale and sharp to dark and sweet, building a flavor base that’s rich enough to stand on its own.

Soup bones (or calf’s foot if you can source it) add body and a subtle richness to the broth. The collagen from the bones gives it that silky texture you notice on your lips after each spoonful. A touch of ground mace is the quiet surprise here. It’s warmer and more floral than nutmeg, and it rounds out the sweetness of all those caramelized onions.

Chef Tips

• Don’t rush the onion caramelization. Keep the heat low and stir occasionally. You’re going for deep brown, not burnt. This is where all the flavor comes from.
• If your onions start sticking, add a splash of water and scrape the bottom. Those browned bits are gold.
• Mace can be hard to find. Nutmeg works as a substitute, but use a lighter hand since nutmeg is more assertive.
• This broth freezes beautifully. Pour into ice cube trays or quart containers for up to 3 months.

Variations

• Float a thick slice of crusty bread topped with melted Gruyere on each bowl for a French onion soup treatment.
• Use beef bones instead of calf’s foot for an even heartier, darker broth.
• Add a splash of dry sherry at the end of cooking for a little acidity and complexity.