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 servingsPrep
10 minCook
3½ hrsReady
4 hrsThis French onion soup is positively brimming with caramelized onions and boasts a rich, dark color, thanks to a secret ingredient!
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.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
onions
peeled |
|
| 4 | ounces |
butter
or margarine |
|
| 1 ½ | teaspoons |
black pepper
freshly ground |
|
| 2 | tablespoons |
paprika
|
|
| 1 |
bay leaves
|
*
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | quarts |
beef stock
prefer veal stock if possible |
*
|
| 1 | cup |
white wine
|
*
|
| 2 | teaspoons |
salt
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
onions
peeled |
|
| 115.6 | ml/g |
butter
or margarine |
|
| 7.5 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
paprika
|
|
| 1 | each |
bay leaves
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 3 | quarts |
beef stock
prefer veal stock if possible |
*
|
| 237 | ml |
white wine
|
*
|
| 1E+1 | ml |
salt
optional |
|
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.
