Slow French Onion Soup

Step 4 Carmelize and Deglaze

Ah, now these are some nice onions.  At this point, they should be fairly sweated and turning a delicious brown. 

It is at this point you will pull the pot and set it on the stove top over medium heat.  The onions are less moist, but a lot of that moisture is still in the pot and you want to get that out.  Resist the urge to crank the heat and allow them to carmelize slowly.  You're looking for a deep mahogany color.

Mathematically speaking, Mahogany = Delicious if and only if we are not discussing wood.

You'll also have a few onions "catching" on the bottom of the pot.  That's okay.  After you've reached that perfect color, it is time to deglaze.

To deglaze, pour in your wine and start scraping the bottom.  This will get those amazingly delightful little bits off the bottom.  Keep your heat high enough and your wine will reduce until you have a lovely syrupy oniony mixture.

EDIT:  I thought I'd throw in here, that if you so choose you can pull the onions at this point and use them on hamburgers or for onion jam.  It's an amazing burger topping.  I can this "jam" for Christmas.