Reducing onions for French onion soup is a vital step in creating this basic dish. Thinly sliced onions caramelize slowly, releasing their pure sweetness and including a wealthy, flavorful base to the soup. Correctly minimize onions will prepare dinner evenly, guaranteeing a constant texture and stopping them from changing into mushy.
To chop onions for French onion soup, begin by eradicating the foundation finish and peeling the onion. Slice the onion in half from high to backside, then lay one half flat-side down on a slicing board. Make skinny, even slices throughout the onion, about 1/8-inch thick. Repeat with the opposite half of the onion. The thinly sliced onions at the moment are able to be caramelized and added to the soup.
