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Onion soup

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Picture of Onion soup
An extra-oniony version of the old classic, perfect for cold days.
 
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Step 1: Onions

Picture of Onions
I like lots of onions in my soup, particularly since Eric is known for stealing more than his fair share.

For this recipe I've used 6 large onions, halved and sliced. Modify the number to suit your preferences.

Add the onions to a large heavy pot greased with a couple of tablespoons olive oil, butter, canola oil, or some combination thereof. I find adding even a little bit of butter goes a long way in improving taste.

Add a couple of bay leaves and some black pepper, and stir over medium heat.

Add a handful of chopped garlic when the onions have begun to soften.

The goal is to slowly brown the onions to create a nice strong caramelized flavor for the soup. Stir more frequently as they cook to prevent sticking.

Step 2: Deglaze with sherry

Picture of Deglaze with sherry
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When the onions start turning brown and sticking to the pan it's time to deglaze. I prefer to use sherry, which makes it sweeter, but you can use whatever wine you prefer.

Add approximately 1/2c sherry and stir, scraping the bottom to remove all the tasty bits as the sherry cooks down.
westfw8 years ago
I've found that it's really difficult to get the correct brown-ness and texture to the cooked onions unless you start with a large amount of sliced onions; if you don't have enough onions, they get too brown, or too dried out. You sorta need the onion juice from upper layers of steaming onions soaking into the browning layers of onions underneath. This is especially good to cook when costco is selling big bags of "sweet" onion species, and it freezes pretty well...
Lower your heat, & slap a lid on. The onions will soften, without burning.
ale-8-12 years ago
Thank you canida. My soup came out great. I added onion rings in right after the stock because I felt it needed more than the ones I started with. They gave it a bit of crunch and overall much more satisfaction than one of those canned soups.
CorgisRule6 years ago
I love this! I tend to thicken mine up a wee bit -- or just add hella lot of onions. Then I toast a bagel, put it in a bowl with some strong sliced cheese, then pour the soup over top of that. Makes the soup more filling (and maybe I actually have a little for the next day -- the garlic/ onion just get stronger the longer it is in the fridge. Mmmmm.)
Aeshir8 years ago
I friggin love the garlic. Everybody in my family's a garlic freak.
well i know your not a vampire....
karlalopez8 years ago
it's pretty warm here, but i think i'm goin to do it tonight anyway :)
Crash21088 years ago
That was good. I am not usually the one to make soup for 2 hours just to have the 5 minutes of eating it.. Though I did go all out and get the hard stinky cheese and french bread. So at least I can say now I know how to make onion soup.
canida (author)  Crash21088 years ago
This took you two hours? Now I understand why you think I spend all my time cooking.
It seemed like it. Over an hour at least. It was a while ago now so I forget.
spinach_dip8 years ago
I concur, don't shy away from anchovy paste because you hate anchovies. A little dab can add complex tasty flavor that does not scream "Briny Fish!". In fact, it will not taste fishy at all. Few people know that L&P Worcestershire contains anchovies, (dissolved bones and all.) Looks good!
Crash21088 years ago
Looks good. I shall try.