Originally posted by EdF
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One key for good onions in French Onion Soup is to slice the onions at least 1/4 inch thick (I usually do 3/8 inch) from pole to pole, not crosswise. The onions tend to hold their shape better when sliced pole to pole and 1/4 inch thick.
I caramelize onions in my crock pot, using a modified version of an America's Test Kitchen recipe from their slow cooker cookbook that I own. The key is to par cook the sliced onions in the microwave with a little butter and salt to get a jump on eliminating some of the liquid so the caramelization can start.
I've put my recipes for Slow Cooker Caramelized Onions and for French Onion soup (which is a mash up of Julia Child's famous recipe, Ina Garten's, and a few tricks of my own) over on the recipe page and come back here and post a link to it.
I use homemade beef bone broth exclusively for the soup.
Here's the link to my recipe for French Onion Soup using Slow Cooker Caramelized Onions
It's not as labor-intensive as it looks. I caramelize the onions and make the beef bone broth on one day and assemble and simmer the soup the next.
Kathryn
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