French Onion Soup Casserole Recipe | LaaLoosh (2024)

FAQs

How to 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.

That said, French onion soup's other key ingredients are beef broth and gruyere cheese, which accounts for its utterly decadent and robust balance of sweet, creamy, and umami. For umami-rich beef dishes and ultra-creamy cheeses, red wine's complexity, fruitiness, and bitter finish are the optimal choices.

If you prefer not to use Wine, you can substitute 3 Tablespoons white wine vinegar + chicken or beef broth to make 3/4 cup.

French Onion Soup is great because the slower you cook it and the more patient you are, the better your soup will taste. It's truly an important lesson in cooking: the more care you take with your ingredients, the better your finished recipe will be.

If you don't add enough salt, pepper, or other herbs and spices, the soup may taste bland.

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.

The key to good French onion soup is to cook the onions so long that they threaten to melt into a viscous, dark brown paste, à la Marmite. As has already been extensively reported in Slate, there are no shortcuts when you're caramelizing onions; it always takes at least an hour, usually longer.

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.

I fear it's gauche to use a knife, but how am I supposed to cope with the thick layer of cheese on top? With such a soup, a knife is your friend, not your enemy. Using both the soup spoon and the knife, push the baked cheese against the rim of the cup or bowl and cut it gently with the knife.

What liquor is added to French onion soup? ›

Myriad forms of booze can be incorporated into your favorite French onion soup recipe — from white wine, to sherry, to stouts — but brandy, with its full-bodied, slightly sweet flavor, truly takes the dish's flavors to the next level.

French onion soup is traditionally served in lionhead bowls, which are deep but not very wide porcelain bowls. Here are four reasons why these bowls are perfect: Plenty of soup. Even as the bread on top starts to soak up some of the soup, there's still plenty left underneath.

My personal go-tos include worcestershire sauce, fish sauce, and brandy. Each deepens the flavor of french onion soup. Balsamic vinegar and soy sauce are other great options.

Lemon Juice

As a result of their similar functions, you can use lemon juice instead of white wine in cooking. However, lemon juice is quite tart and should not replace white wine equally, to avoid it overpowering the taste of your food. Before adding it to recipes, lemon juice should be diluted with equal parts water.

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.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

If the soup is too sweet, add some vinegar. If you would like a little more depth, add a splash of red wine. I like the onion-to-liquid ratio with 6 cups of water. But if you'd prefer a slightly more delicate soup, add an additional 1 cup/240 milliliters water or to taste.