The combination of thyme and bay leaves found in this recipe for Onion Soup with Loads of Thyme and Giant Gruyère Crostini was really well balanced, lending a subtle herbaceous flavor and aroma. Place bowls on a rimmed baking sheet as shown above right. Add 1 or 2 slices of the baguette on top of the soup, and add a layer of cheese and sprig of thyme. Ladle French onion soup into individual, oven safe, bowls. We initially tried adding a bundle of rosemary, thyme, and bay leaves to our soup, but found the rosemary to be a bit overpowering. Enjoy the soup as is with crusty bread, or bake individual portions as is traditional. When your onions are an even, deep golden brown like the kind of tan everyone wanted in the 80s, you know they're ready. This French Onion Soup with Comté calls for cooking the onions for about an hour, which we thought was just right. Cook them too quickly over heat that’s too high, and you risk burning them and adding a scorched, bitter taste to your soup, so resist the urge to speed up this step. Some recipes call for cooking them for as little as 15 minutes, but we felt that this was not enough time to draw out their full flavor potential. ![]() Undercook your onions, and you’ll miss out on all that the savory sweetness. The beef broth (obviously home-made is best, but store-bought works too) adds an underlying richness to the soup, and we favored the lightness and acidity that white wine brings to the table.īut perfectly caramelized onions take time. Our taste tests revealed the combination of an all-beef broth with white wine as the clear winner, as used in this Gourmet French Onion Soup. We've also seen recipes that call for red wine, white wine, or no wine at all. We’ve seen recipes that use beef broth, chicken broth, or a mix of the two. Let’s start with the foundation for our soup. Here’s how we cracked the code on this time-honored recipe: Pair beef broth with white wine (and skip the flour) So the Epicurious Test Kitchen merged the best parts of the recipes on our site to create Our Favorite French Onion Soup. But if it’s so easy to make, why are we often subjected to shoddy bowls of thin, tasteless onion-water? Or, worse, acrid burnt onion broth? Or even worse: a cloudy, oily mess? Like many straightforward dishes, the outcome relies on nailing the technique and deploying just the right ingredients. ![]() Leave it to the French to make a glorious, silky soup from a vegetable as ordinary as an onion.
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