The Easiest Way To Elevate The Flavor Of Canned French Onion Soup (2024)
Elizabeth Okosun
·2 min read
For the days when you're too tired to cook but need something hearty, comfort food is just a grocery delivery and microwave away. Why whip out the pots and pans when there's ready-made food to do the work for you? Sure, canned French onion soup won't taste exactly like the real thing, but with a few tweaks, you can elevate this classic canned soup.
Caramelizing the onions for soup is a lengthy process. To elevate the canned version, quicklysaute fresh onions, instead. Cook the thinly sliced onions in butter until they start to soften and take on a golden brown color, which indicates their sweet taste. The process only takes a few minutes and infuses French onion soup with a rich, decadent taste. A sprinkle of gruyere or provolone on top melts into the soup perfectly, lending the dish a bold, nutty taste. Scoop everything up with some toasted slices of baguette and enjoy the simple, yet comforting dish.
Other Simple Tricks To Elevate Canned French Onion Soup
French onion is a canned soup you should always have in your pantry. Not only does it taste great on its own, but it's so easy to spruce up. With stock already being a main ingredient, you can up the meaty flavor by simmering the canned soup on the stovetop with extra beef stock. To push it even further, crush a bouillon cube and sprinkle in salt to taste.
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Bring a fresh, earthy flair to the canned soup by adding herbs as it cooks. Some fresh rosemary or thyme brings a woody, peppery taste to the soup, complementing the umami flavor of the beef stock. With a splash of balsamic vinegar and green onions or fresh basil as a garnish, the canned soup is transformed from a grocery store original into a gourmet dish. Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.
To elevate the canned version, quickly saute fresh onions, instead. Cook the thinly sliced onions in butter until they start to soften and take on a golden brown color, which indicates their sweet taste. The process only takes a few minutes and infuses French onion soup with a rich, decadent taste.
A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.
Start by reducing the broth. Simmering out some water will intensify the flavor of the broth. Once you get it to the right point, add some salt. A shot of brandy at the end helps too.
Adding a touch of acidity, such as lemon juice or a splash of vinegar, can help cut through the richness of the onions. Additionally, adding sweeter ingredients like carrots, bell peppers, or even a pinch of sugar can help counterbalance the strong taste.
The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.
To elevate the canned version, quickly saute fresh onions, instead. Cook the thinly sliced onions in butter until they start to soften and take on a golden brown color, which indicates their sweet taste. The process only takes a few minutes and infuses French onion soup with a rich, decadent taste.
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
Adding fresh herbs to your canned French onion soup can elevate its aromatic qualities and add a burst of freshness. Consider adding a sprig of thyme or a few bay leaves while heating your soup. The herbs will infuse their flavors into the soup, enhancing its overall taste and enticing aroma.
Depending on what kind of soup you have, there are lots of things that add flavor. Black pepper can give an “after burn" to any recipe. Worcestershire sauce, Maggi sauce, tomato paste, fresh herbs, mustard, vinegar, bouquet garni, garlic, hot sauce, soy sauce.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.
"A chopped onion quickly pickled in water, vinegar for a few minutes, or any kind of acid will dissolve the enzymes and leach them out of the onion," says Patel. If you're against really strong onions, stick with mild varieties like white or Vidalia onions, shallots, or shallots.
There are several ways to reduce the acidity in soup. You can try adding a pinch of baking soda, a small amount of sugar, or a splash of dairy such as milk, cream, or yogurt. These ingredients can help to balance out the acidity and make the soup more palatable.
Add salt and pepper to taste, but don't be shy with the amounts. French onion soup requires a good amount of seasoning to bring out its true flavors. Enhance the taste with herbs and spices. Traditional herbs like thyme and bay leaves work exceptionally well in French onion soup.
It has even become a trendy dish that tourists are eager to try to experience French gastronomy. However, onion soup is in fact not part of French people's daily meals. It was originally meant to be eaten after a family reunion in the middle of the night to cure hangovers…
French onion soup is the ultimate comfort food. Onions get slowly cooked until sweet and caramelized, then simmered in rich broth until they're practically falling apart. To finish it off, toasted bread is added to give it that lovable crisp-gone-soggy texture and a generous amount of Gruyère cheese is melted on top.
How do you make soup more flavorful? Depending on what kind of soup you have, there are lots of things that add flavor. Black pepper can give an “after burn" to any recipe. Worcestershire sauce, Maggi sauce, tomato paste, fresh herbs, mustard, vinegar, bouquet garni, garlic, hot sauce, soy sauce.
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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