Onion soup is the ultimate hug in a bowl. The sweetness of slowly cooked onions combined with the richness of the broth makes for a soul-soothing dish. A slice or two of cheese toast is the perfect accompaniment.
But the process of caramelizing onions was always frustrating for me – it just took too long (40 minutes).
A while back I discovered in an issue of Cooks Illustrated a better method for caramelizing the onions for making homemade onion soup – and wrote about it over on my recipe blog Scotts Kitchen.
With a bit of coolness in the fall air this weekend, I felt like making a batch of onion soup and remembered this better method Рwhich worked great for two batches of soup made both Saturday and Sunday! The basic idea is to cook the sliced onions in a covered large saut̩ pan with 3/4 cup of water and 2 Tbsp of oil for 10-15 minutes. This softens the onions nicely and the browning step can then begin. Much quicker!
As you think about making some soup this fall, you may want to try this quicker way to great onion soup!
This week’s New York Times Magazine included an article titled “
– a hand-operated manual press that turns out to be SO much better than the traditional French press. 
You must be logged in to post a comment.