Apple French Onion Soup Recipe (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.

What is the best way to thicken French onion soup? The easiest way to thicken your French onion soup is with flour.

Ideally, I want the bread to absorb just enough of the soup to soften and become flavorful, but not to absorb so much liquid that it becomes a mushy and begins to disintegrate.

Herbs and sources add flavor, aroma, and intensity to the soup broth. You can pick fresh or dried herbs like basil for tomato-based soups or fresh parsley for clear broths. You may also add more spices like turmeric, ground ginger, ground paprika, or nutmeg for a touch of spice and color to your soup broth.

Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.

But as the publication explains, lemon juice adds more than just tartness. For chicken soup in particular, lemon juice balances out the more rich and savory flavors, adding an overall brightness to the taste.

The Secret Ingredient Is Time. The second most important element is to properly caramelize the onions. Caramelizing the amount of onions needed in this recipe will take at least 40 minutes.

Traditionally, French onion soup is made with clear beef stock. If you want a rich (thick) stock, you start with a joint bone. One with lots of connective tissue. You brown this in the oven, then put it in a pot, cover with water, and simmer till all the connective tissue dissolves.

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

What is the best wine to use in French onion soup? ›

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.

Alcohol Substitute in Soup

Traditionally french onion soup is cooked with wine, helping to develop another layer of flavour to this simple soup. For those of us that don't cook with wine, I have found a good substitute for wine in many dishes is balsamic vinegar.

Peel each half, keeping the flesh tethered at the root end. Slice 1/4-inch thick longways, pole-to-pole, using a mandolin if you have one.

Onions are very sweet, especially when they're cooked down, and that is the main purpose of onion soup. The sweetness can be balanced by adding some dry wine or vinegar. Taste as you go and don't overdo it. A little salt will balance it too, but don't forget that the grated cheese you will top it with is salty.

It might be because of the stock or that you used onions that has sour flavor such as white onions.

Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.