| Contrary to popular belief, there is nothing difficult about | | | | Depending on the recipe you might also add a bay |
| making French onion soup the traditional way, if you | | | | leaf, some garlic, or other ingredients at this point. The |
| follow a good French soup recipe. One of the most | | | | broth should have an earthy, meaty taste. |
| important stages in making this recipe is to caramelize | | | | Some of these soup recipes call for the addition of |
| the onions properly. | | | | other vegetables, spices, or seasonings. This is fine if |
| This means when the sugars in them are broken | | | | you do not mind veering away from the classic French |
| down by heating and this gives them the unmistakable | | | | onion recipe because there are many tasty broths you |
| extra sweetness that you need to make the soup | | | | can make. If you do want to follow the tradition recipe |
| really delicious. | | | | though, keep things simple. The liquid you use for the |
| Tips for Perfect Caramelized Onions | | | | dish should taste of beef with undertones of sherry or |
| The first thing to do when caramelizing your onions is | | | | wine and a little thyme, rather than having an overly |
| to get the water out of them. As long as there is a lot | | | | complex taste. |
| of water in them, the temperature will not exceed 210 | | | | The Crouton and Cheese Topping |
| degrees F because of evaporation. | | | | This recipe is traditionally served in ovenproof onion |
| The quicker you can get the water out, the faster you | | | | soup bowls, topped with croutons and melted cheese. |
| can start caramelizing them, so use the hot fat to | | | | This adds a sophisticated look to the soup and it |
| saute the onions before you turn the heat down for a | | | | finishes it off in style, both in terms of adding a |
| slow and even caramelization. | | | | gourmet flavor and making it look really decorative. |
| Hot fat is a liquid, therefore it conducts heat better than | | | | Slice and toast the bread and then sprinkle some |
| the metal of the cooking pot. Salt helps to draw the | | | | cheese over it. If you like, you can rub a raw clove of |
| moisture out too, so add a little to the fat. Also, add a | | | | garlic over the toast before adding the cheese |
| little water. This might sound counterproductive but | | | | because this really adds flavor. |
| when you add water to the hot pan, it will steam and | | | | Gruyere is the traditional cheese for this soup but you |
| this adds even more heat to the mixture. This energy | | | | might want to use Emmental for a stronger flavor. Do |
| goes into the onions and helps to get the moisture out | | | | not use anything crumbly like feta, too sharp like |
| of them. Keep stirring all the time. If anything starts to | | | | parmesan or runny like Camembert. Broil the dish until |
| stick to the pan, it is time to turn the heat down a little. | | | | the cheese melts, turn off the broiler, and then remove |
| The Beef Broth | | | | the bowls. Let the delicious smelling recipe cool down |
| If you want to make a classic soup, use beef broth | | | | for a few minutes, then serve it. |
| and add some flavor with sherry and thyme. | | | | |