You’ll coax the iconic Barr French Onion Soup from a sea of onions into a velvety, deeply caramelized base. Sauté sliced onions in butter and a touch of oil until they glow amber, then coax in white wine, scrape the…
Tyler Florence’s French Onion Soup guides you to a treasure of deep caramel, slow-sweated onions, and a wine-bright, beefy broth that clings to the spoon. You’ll slice onions thin, let them melt to amber, then deglaze with white wine and…
To can French onion soup, you’ll start with a base of deeply caramelized yellow onions, butter, and a splash of olive oil, then build a robust broth with beef or vegetable stock. Slow-sauté the onions until amber, deglaze, add stock,…
To can French Onion Soup, start by caramelizing onions slowly in a sturdy pot with butter and a bit of oil, then add beef broth, water, white wine (optional), bay leaf, and thyme. Taste and season gradually, deglazing as you…
If you’re canning Ball French Onion Soup, start by caramelizing onions until deeply golden, then simmer with beef or vegetable stock, garlic, thyme, bay leaves, salt, and pepper to develop a rich base. Use a sturdy pot, sterilized jars, lids,…