Useful Onion Soup Cooking Tips
Onion soup and French onion soup might be easy to make but it is always handy to have a few tips and tricks up your sleeve to make the preparation even easier and make the resulting soup even more delicious.
How to Caramelize Onions
Caremelization happens when the natural sugars in the onion break down and turn into a sweet, golden brown substance. One of the most common problems when making a French onion soup recipe is that people tend to either undercook the onions or overcook them.
The best way to cook the onions for a French onion soup recipe is to sauté the onion slices in butter, oil or a mixture of both. Add a little salt because this helps to draw the moisture out of the onions. A tip is to add a little water to the pan to create steam because this raises the temperature of the onions and speeds up the process. Do this before the butter or oil gets too hot.
If the onions are sticking to the pan, turn the heat down else they will burn. Onions caramelize at about 350 degrees F so keep cooking them and stirring them and they should caramelize perfectly, which is necessary for the best French onion soup.
You might like to rub a raw garlic clove over the toast before adding the cheese for extra flavor. Before broiling the French onion soup, make sure the rack is near the top of the oven, so the bowls will be a few inches under the element. It is safer to do this before the oven is switched on.
There is plenty more you need to know if you want to learn how to make the best French onion soup but the above tips should ensure your onions are tasty and juicy and your topping is flavorful.
Comparing Onion Varieties
The type of onions you use depends on the result you want. Onions range from strong to mild, from sharp to sweet, and there are other differences too. Choose from shallots, green, white or red onions, yellow onions or sweet ones, or combine different types if you want more nuances of flavor in the finished soup.
Garlic and onion are popular partners, and you will find a lot of these recipes also call for garlic. You can always leave it out if you do not like the taste, or vary the amount depending whether you love garlic or are not all that keen.
When choosing onions, the recipe is a good guideline. If the type is not specified that usually means yellow onions, but use Vidalia or another sweet variety if you want the sweetness, or choose white or red if you want a slightly different flavor or if you have some to use up.
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