I love the concept of French onion soup. But there are two problems: Small problem: I don't cook with wine. Big problem: every French onion soup I've tried is waaaaaaay too sweet. I don't want a sweet soup.
Can anybody recommend a not-sweet onion soup? Or a way to fix French onion so it's not sweet?
Marine Julie Grandjean Mouq, if you're reading this luv
Where is the best French onion soup in the West Chester area?
I’ve never been a big fan of the texture of cooked onions but I do liked the way French onion soups tastes. It just a lot of cheesy toasts to get me through a bowl. While not a bad thing I was wondering if anyone’s ever done something to change the texture of the soup. I have a stick blender but has anyone already tried?
I followed Chef Jean-Pierre's recipe, except instead of port and sherry I used vodka and chardonnay. This was probably in my top 3 soups I've ever eaten, and I've never made anything taste this good before.
Visual guide to French onion soup for the culinary impaired!
This is my recipe. I know many of you can not cook so I made a visual guide. I used to following videos to construct a visual guide for my own recipe:
I Had To Make French Onion Soup... (Better)
Classic French Onion (Onyo) Soup! - Chef Jean-Pierre
French Onion Soup | Basics with Babish
How to Make French Onion Soup
(Almost) instant demi-glace | store-bought stock and gelatin
American French Onion Soup Recipe - How to Make Onion Soup
Easy Homemade French Onion Soup
Vegetarian French onion soup
French onion soup veggie stock:
*- Homemade/storebought veggie stock
French onion soup
*- French onion soup veggie stock
*- (stale) French bread
You start by preparing your onion, which means cutting off both the root and top end, slicing them in half from root to top and then pealing the dry layers off.
Put on a large pot and pour in some olive oil and some butter. Wait until the butter is melted en foamy then add your onion. When your onion are added, add salt and stirr. Again, like Weissman does here.
Caramelizing your onions will take a long time. Taking shortcuts like adding sugar just makes sweeter and adding baking soda turns them to mush.
So, no shortcuts, just keep stirring until they caramalize. This can take up to an hour at least. Fluctuate between medium and high heat.... keep reading on reddit ➡
Does anyone know why the frozen French onion soup disappeared from the warehouses? I’ve been looking for it in the New Jersey stores for months and was finally told last weekend that “it’s a seasonal item”! Is this true? What is the season for soup - summer?
Anyone know where I can find French onion soup in ventura?? I haven't had it in years and red Robin doesn't serve it anymore
Only have french onion and egg drop, willing to trade!
First of all, it's fundamentally wrong to make a man feel as though there is going to be cheesy goodness throughout the dish. To play with his emotions.
Then, once you break through that cheesy layer, It's all over. It's brown water and onions there on out. I think it's the proverbial bait and switch of light cuisine and is therefore, bullshit.