Although French onion soup is delicious, you may find yourself craving a little extra flavor. Caramelized onions are generally the star of the dishs flavor profile, but theres no shame in adding a little extra seasoning to help your soup taste extra indulgent. Seasonings can complement the flavors of the soups other ingredients, adding some subtle flavoring without overpowering the dish.
If youre craving a slightly herby taste to contrast the sweetness of the caramelized onions, you may want to toss a few bay leaves into the mix as you begin cooking your soup. As the soup simmers on the stovetop, the broth will absorb the flavors of the leaves, creating a little more dimension in the dish.
Generally, the leaves are added in whole. They release flavor slowly as theyre cooked in the food. Alternatively, if you really want to amplify the flavor of the seasoning, you can grind the bay leaves into powder. Both methods will work to add some extra flavor to the dish, contrasting the sweet onions and complementing the savory beef broth.
Burned onions – result in bitter soup. Be careful to not burn the onions/cook them until they are too dark in color – you don’t really need to cook them until they are dark brown – golden brown/light brown is enough.
How to add bay leaves to the soup
The bay leaves can be added to the soup in a few ways. If you let the broth simmer for a while — or if youre making a batch of slow-cooker French onion soup — the leaves can be added in whole right at the beginning of the cooking process. As the broth heats up, the flavor from the leaves will seep into the liquid, adding a little bit of herby taste to the dish.
If you do elect to add them whole into your soup, youll want to take out the bay leaves before serving. They can be eaten, but the stiff texture may not be a welcome addition to the soup.
If you dont want to fish around for the leaves before enjoying your bowl of soup, they can also be ground prior to being added in. Youll want to make sure the bay leaves are ground down into a powder; bigger bites of leaf can taste extra bitter or feel unpleasant alongside the savory, creaminess of the soup. If you opt for this method, you may also want to add in a little less; the powder may be more powerfully flavored than the leaf when simmered.
Easy Homemade French Onion Soup
FAQ
How do you get the bitter taste out of French onion soup?
How do you fix bitter onions?
Why does my French onion soup taste weird?
Why is my French onion soup sour?
Should French onion soup be dark?
One of the most common beliefs surrounding French onion soup is that the onions must be cooked to a deep, deep, dark, dark mahogany brown. I’m going to start off by calling BS on that premise. It’s not that I think it’s wrong to caramelize the onions darkly; I just don’t think it’s necessary for great results.
What causes a sour taste?
The sour taste can be due to a dry tongue caused by dehydration and inadequate intake of water. The other reasons are poor oral hygiene, not brushing the teeth properly, smoking, and increased age. Taking certain medications and cancer therapy also causes a sour taste. Acidity and gastroesophageal reflux disease also lead to a sour taste. Certain infections, fever, and sickness are also the causes of sour taste.
Do you like French onion soup?
I LOVE French onion soup. It’s my most favorite soup. Using a fresh garlic clove on the bread is just brilliant. I’ve never heard of anyone doing that, but now I’m definitely going to try it. I miss french onion soup from Panera, and I started making my own these last few years. BUT it doesn’t look as good as this.
What is French onion soup?
French onion soup is so simple, yet rich, luxurious, and deeply comforting. It’s a bistro classic that combines sweet caramelized onions and rich beef broth, then tops it off with a melty cheese-topped crouton. The ingredient list may be short and sweet, but preparing this soup takes patience and care.