Pro Tip for Slicing Onions: Thinly slice your onions parallel with the lines on the onion (from root to stem). It will look nicer in the soup and you’ll break less of the onion cells which release the onion vapors that make you cry. This means fewer tears while cutting onions.
How to Make French Onion Soup
The key to making great French Onion soup is in giving the onions time to caramelize properly. Don’t rush this process but we do have a secret (just a bit of sugar) to cut down the time significantly.
- Slice Onions – peel onions and thinly slice onions.
- Soften Onions – let the onions ‘sweat’ and soften for 10 minutes.
- Caramelize Onions – Add 1/2 tsp sugar to speed up the caramelization process. Sautee over medium heat until onions have browned (40 min).
- Add Garlic and saute for 1 minute until fragrant.
- Add Dry Sherry and cook down until all the wine has evaporated, scraping the bottom to deglaze the pan.
- Add beef stock along with aromatics (bay leaf and thyme), salt, and pepper. Simmer partially covered 30 minutes.
Common Questions:
Can I substitute the gruyere cheese? Gruyere is the classic choice because it’s mild in flavor and melts beautifully. You could substitute with swiss cheese, provolone, fontina, or a blend of mozzarella (low-moisture part-skim) and parmesan.
