Chopping onions for French onion soup is a vital step in creating this traditional dish. Thinly sliced onions caramelize slowly, releasing their pure sweetness and including a wealthy, flavorful base to the soup. Correctly reduce onions will cook dinner evenly, guaranteeing a constant texture and stopping them from changing into mushy.
To chop onions for French onion soup, begin by eradicating the basis finish and peeling the onion. Slice the onion in half from prime to backside, then lay one half flat-side down on a reducing 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 are actually able to be caramelized and added to the soup.
