I’m making French onion soup

[Bobsyer]

Coz I had a powerful craving.

My onions are sliced and sweating in the pan right now but I’m hoping someone will come along with some foolproof tips!

Stir in some plain flour once your onions are ready, before adding stock.

Adding some cider also helps.

Don't forget the bay leaves.

Don't be impatient.

Don't forget to sprinkle some sugar on your onions to caramelise them (writes she who forgot to write this in her previous post).

Beef stock is best if you have it.

Also add some thyme if you have it.

My dad makes an amazing French Onion soup. I have only just found out how much brandy he puts in!
He also floats toasted bits of French bread with melted cheese on top - heaven.

Don’t forget the cheesy croutons and the brown sugar!

@crankysaurus

Don't be impatient.

This ^^ is the best tip. The onions need to be sweated slowly for a-g-e-s.

I stick a spoonful of marmite or bovril in mine and a splash of brandy as well

@Scarby9

My dad makes an amazing French Onion soup. I have only just found out how much brandy he puts in! He also floats toasted bits of French bread with melted cheese on top - heaven.

I've actually got some onion soup on the go right now. But I forgot about the brandy, and I don't have any. I do have port, red and white wine, whisky and mead- does anyone have a view which would would work best?

Also add some thyme if you have it

This is the one thing I forgot to buy . I have dried but I’m not going to bother.

When we say ‘sprinkle some sugar’ how much are we talking? I’ve done about 1.2 kg of onions, is a teaspoon enough? Shouldn’t they caramelise without it?

@DelphiniumBlue
I think I would go with the white wine myself.

@DelphiniumBlue I always put white wine in french onion soup

White wine it is!

@Bobsyer

Also add some thyme if you have it

This is the one thing I forgot to buy . I have dried but I’m not going to bother.

When we say ‘sprinkle some sugar’ how much are we talking? I’ve done about 1.2 kg of onions, is a teaspoon enough? Shouldn’t they caramelise without it?

1-1.5 teaspoons should be fine. Sugar will help the caramelisation along, particularly if you're using bog-standard onions.

Sherry in onion soup!

Ooh I used to make lazy French onion soup with a packet of Whitworth"s dried onions, fry off with a bit of garlic, add stock and some herbs.
Finish off with crusty bread, toasted with cheese, cut a hole in the cheesy bread, put it in the soup and spoon the soup up through the hole in the bread, delicious!

@Dizzy1234 that’s an AMAZING idea - and as it happens, I have an enormous bag of those dried onions!

Mmmmm lovely. Did you read the butter thread earlier in the week? I blame that lot for me going out to buy delicious salt crystally butter and finishing off most of a tiger loaf myself. You could do with some of that and I am going to end up having to make onion soup soon now!!

I will make this too, tomorrow. Funny, was talking about onion soup to my mum this afternoon…meant to be

Do you have good beef stock?
If not then abandon ship!

Caramelise FOREVER with butter & Brown sugar then…

Thyme
Bay leaf
Brandy/Sherry/port
Good beef stock
Lots of pepper

I put a bit of sugar and balsamic vinegar in my onions.

I used veggie stock ( as it was what I had) but added miso paste to it- it made it very tasty.

Gruyere cheese for the toasty top. I’m drooling over your soup....have to make some during the week.

Mumsnet dm used to to make an outstanding French onion soup but died with the recipe.
Is it good for you

Definitely gruyere for the top.
Yum, I think I'll make it next week.

@Heruka I did read that thread and I was properly gutter when Asda didn’t have any posh butter I did get tiger bread though.

It’s almost done, I used brandy and some good beef stock, I think I would prefer red wine but needs must.

I needs a little something that I can’t put my finger on but I think balsamic vinegar might do the trick. I always use it in gravy and I think it’s that slight sweet tang it needs. But I’m leaving it till tomorrow now - and yes, I have Gruyère for the croutons! I didn’t realised it was so…feety