Try this French Onion Soup recipe
- Carbohydrate 138.194540040675 g
- Cholesterol 462.56 mg
- Fat 31.610060007371 g
- Fiber 20.8928004313986 g
- Protein 24.4238400071018 g
- Saturated Fat 16.326660004043 g
- Serving Size 1 1 recipe (1117g)
- Sodium 582.496000348669 mg
- Sugar 117.301739609277 g
- Trans Fat 2.78822000139057 g
- Calories 907 calories
Step-by-step
- Peel the onions and use a mandolin to slice the onions very fine.
- Melt the butter in a large pot.
- Add in the onion, and cook until transparent (about 10 minutes, stirring occasionally so the onions don't burn.
- Add boiling water to the pot, so it comes up about level to the top of the onions.
- Stir in the breadcrumbs, and quickly stir in the egg yolks (these ingredients are used to help thicken the soup).
- Stir in the nutmeg.
- Cover the pot and let simmer for about 10-15 minutes, before serving.
Traditional French onion soup relies on a long-simmered beef broth and flour-dusted onions to achieve its body. This variation departs from that standard method by using a vegetable base thickened directly with breadcrumbs and egg yolks stirred into the simmering water. Achieving the right texture requires strict adherence to temperature control and slicing consistency.
Slicing and Simmering Mechanics
Using a mandolin to slice the 1 kg of brown onions ensures uniform thickness of approximately 2 millimeters, which allows them to render evenly in the 20 g of butter without scorching during the 10-minute initial cook. When adding the boiling water, keep the volume constrained so the mixture does not become overly diluted before the breadcrumbs and egg yolks are incorporated to bind the liquid. Temper the egg yolks properly by whisking them rapidly into the warm soup base to prevent curdling. Maintain a gentle simmer for the final 10 to 15 minutes to fully hydrate the breadcrumbs and cook out the raw starch flavor.
- If the soup appears too thick after adding the breadcrumbs, adjust the consistency by stirring in an additional 50 ml of warm water at a time until the desired flow is reached.
- Whisk the egg yolks thoroughly in a separate small bowl before incorporating them to ensure they distribute smoothly without forming solid bits.
- Watch the heat level carefully when the onions become transparent, lowering the burner setting if any browning occurs too rapidly.
