Red Onion Soup

A lighter, more elegant take on classic French onion soup using red onions that caramelize into a deep, sweet, almost jammy base. Twenty minutes of slow cooking in butter with a bay leaf turns the onions golden and soft before white wine and a touch of sugar go in to deglaze and add sweetness.

The surprise ingredient is Angostura bitters. Just half a teaspoon adds a complex, botanical undertone that gives this soup a sophistication you can taste but can’t quite place. It’s the kind of ingredient that makes people ask what your secret is.

Beef broth rounds out the body, and freshly grated Parmesan on top finishes each bowl with salty richness.

Pro Tips

• Cook the onions over moderate heat and stir occasionally, not constantly. You want them to caramelize, not steam. Patience here is everything.
• Boil the wine for a full 5 minutes after adding. This cooks off the alcohol and concentrates the flavor.
• Don’t skip the sugar. It helps the onions caramelize faster and balances the acidity of the wine.
• Use freshly grated Parmigiano-Reggiano, not the pre-grated kind. The flavor difference is enormous in a simple soup like this.

Variations

• Float a slice of toasted baguette on top with the Parmesan for a more traditional French onion presentation.
• Swap beef broth for mushroom broth to make a vegetarian version.
• Add a splash of sherry vinegar at the end for a sharper, more acidic finish.