French Onion Soup question.

[shipscook]

I don't use a thickener in French Onion Soup?? Also, I cook onions to the point they are dark brown and carmelized--about 1 1/2 hours--this also thickens soup.

At work when I am cooking breakfast I start them on the stovetop in a cast iron Dutch oven, put in oven, pull them out several times to stir. On another forum several people do them overnight in a slow cooker.

Kevin, what is your method?
Nan

[chubbyalaskagriz]

Mine isn't think at all- more a thin brothy-style soup. If anything, the crouton breaks down a bit from soaking in the broth and perhaps it adds a bit of body to the soup- but not a lot. And like you nan, I slowly caramelize the onions a long, long time- until their richly dark and nutty tasting.

[jpshaw]

Gee, I've sauted them for about 20 minutes and just got the normal yellowing. Next time I've will give them 1 1/5 hours. The reason for all the thyme and garlic is to kick some flavor into it. BTW the thyme is fresh that I've been able to grow in a 10" pot. I hope it makes it through the winter. I just toss a bunch of stems in the pot and fish them out when finished.

[shipscook]

just keep the heat low and stir so they don't burn, you will be amazed. you can do them in a roasting pan or dutch oven in the oven if you don't have time to stir often. or try the crock pot method.

you will be amazed at the flavor.

Nan