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Red wine vs white wine in French Onion SoupAs we read through your comments on the French Onion Soup recipes on the site, we heard you loud and clear: “More onions!” After all, it’s not called “Broth Soup” or “Cheesy Bread Soup.” So we took a cue from anotherWe also found many recipes that just called for “onions.” But what kind of onions make for the best soup? We tried caramelizing red, yellow, and Vidalia onions and—shocker—the sweet Vidalias came out on top.
But perfectly caramelized onions take time. Undercook your onions, and you’ll miss out on all that the savory sweetness. Some recipes call for cooking them for as little as 15 minutes, but we felt that this was not enough time to draw out their full flavor potential. Cook them too quickly over heat that’s too high, and you risk burning them and adding a scorched, bitter taste to your soup, so resist the urge to speed up this step.
calls for cooking the onions for about an hour, which we thought was just right. When your onions are an even, deep golden brown like the kind of tan everyone wanted in the 80s, you know they're ready.We initially tried adding a bundle of rosemary, thyme, and bay leaves to our soup, but found the rosemary to be a bit overpowering.
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