Easy onion soup recipe | Jamie Oliver recipes (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

The two soups are very similar, yet quite different. Both make use of slowly cooked, caramelized onions. However, the French version always uses beef stock, baguette, and Swiss or Gruyere cheese. The English version uses any type of stock (beef, chicken, or vegetable) with any sturdy bread and Cheddar cheese.

The easiest way to thicken your French onion soup is with flour. You can also use cornstarch if you don't have any flour. Remember to never add the flour or cornstarch directly to the soup – otherwise you run the risk of it clumping.

Most likely it could be from not caramelizing the onions long enough, as this is crucial for flavor development. Also, be sure to use a good quality broth and season the soup properly with salt and pepper. You can try adding a splash of balsamic vinegar or Worcestershire sauce for a boost of flavor.

Soaking the onions in cold water for 10 minutes before cooking can help to reduce the unpleasant taste and smell. Additionally, adding a pinch of sugar to the cooking onions can also help to reduce their pungent flavor.

Wine is optional to deglaze the pan and add flavour to the soup. I recommend a dry white or red wine, such as a good quality Pinot Grigio/Gris, Sauv Blanc, Sémillon, Chardonnay, Merlot or Pinot Noir. Generally, if you can't drink it, don't cook with it.

Flour: a little all-purpose flour will help to thicken the soup. You can feel free to use gluten-free flour. Dry white wine: this helps to deglaze the pan and add a boost of flavor.

The Onion Soup, a traditional and warming dish

It has even become a trendy dish that tourists are eager to try to experience French gastronomy. However, onion soup is in fact not part of French people's daily meals. It was originally meant to be eaten after a family reunion in the middle of the night to cure hangovers…

Onions: You can use white, yellow or red onions for French onion soup. But to make it the classic way, you will need 5-6 large yellow onions, peeled and thinly sliced. Butter: The tastiest (French) way to caramelize those onions.

What does good French onion soup taste like? ›

French onion soup tastes like sweet caramelized onions, with intense savory notes from beef broth, wine, and brandy. The consistency is brothy at first, but as the bread soaks up some of the liquid, it thickens. It's heavenly.

French Onion Soup is a healthy food

The cheese topping on French onion soup adds saturated fat and cholesterol, making the dish even less healthy. However, you can reduce the sodium content of the soup by using a low-sodium beef stock or chicken broth instead of regular stock.

French onion soup requires a good amount of seasoning to bring out its true flavors. Enhance the taste with herbs and spices. Traditional herbs like thyme and bay leaves work exceptionally well in French onion soup. Consider adding a pinch of dried thyme or a couple of bay leaves to the pot while simmering the soup.

If your soup has too much onion, one effective way to balance the flavor is by diluting it with broth or water. Start by removing a portion of the soup and setting it aside. In a separate pot, heat up some vegetable or chicken broth, or simply water, and gradually add it to the soup while tasting along the way.

The next time you're mixing up a pot of French onion soup, toss in a few bay leaves to upgrade the flavor a little more. The bold flavors can complement the taste of the soup and make for a more flavorful dish.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

To elevate the canned version, quickly saute fresh onions, instead. Cook the thinly sliced onions in butter until they start to soften and take on a golden brown color, which indicates their sweet taste. The process only takes a few minutes and infuses French onion soup with a rich, decadent taste.

The caramelized onions are what give the soup its rich dark flavor and color, so don't skimp! Use a good quality beef broth. We use Better Than Bouillon to make our beef broth because it's extremely flavorful and contains a decent amount of salt, which seasons the soup well.