French Onion Soup

It is important to slice the onions into uniform pieces. Otherwise, thinner pieces would start to burn and become bitter during sautéing, and larger pieces would not brown in time. The onion must be carefully and slowly sautéed as a base. The entire process from adding the onion to its final browning takes approximately 45 minutes. This process cannot be rushed. Only then will a strong soup base be created. If you do not let the onion brown sufficiently, the soup will be bland. If the onion sticks to the bottom of the pot during sautéing, simply remove the pot from the heat for a few minutes. The onion will release water, and the stuck bits can be scraped back into the base with a flat wooden spoon. If the stuck bits still cannot be scraped off, pour a little water (50–100 ml) into the pot during sautéing. The water will loosen the stuck bits. Simply scrape them into the base with a wooden spoon, let the water completely evaporate, and continue slowly sautéing the onion. A bouquet garni is a bundle of spices or herbs that imparts flavor and aroma to a dish. It can then be easily removed without having to fish out individual ingredients from the soup. Before gratinating, you can add a tablespoon of dry sherry to each serving of soup. Instead of strong beef broth, you can use chicken broth or a mix of both.