1. Onions: Use good-quality onions! For simplicity, you can use 4 pounds of yellow onions.
- Deeply Caramelized Onions: Make sure to spend some time caramelizing the onions. The more caramelized the onions, the more rich flavors they’ll impart to your soup.
2. Baking Soda: Helps onions caramelize faster. Triple-check that you're NOT using baking powder!
3. High-Quality Unsalted Stock: The quality of your stock directly impacts the taste of your French onion soup, so try your best to use good quality stock.
- Substitute with Chicken Stock: If you can’t find high-quality beef stock, you can use all unsalted chicken stock or vice versa.
- Substitute with Salted Stock: Keep in mind that the sodium level can vary a lot between different brands. Always taste and adjust accordingly.
- Vegetarian Option: Substitute with vegetable stock.
4. Fish Sauce & Regular Soy Sauce: They’re not traditional ingredients in a classic French onion soup. But they add a magical boost of savory-umami flavor complexity.
- Fish Sauce Substitute: You can substitute it with soy sauce. Some readers substitute it with Worcestershire sauce.
5. Unsalted Butter: We prefer to develop recipes using unsalted butter for more control and consistency. If you're using salted butter, taste and adjust accordingly.
- Vegan Option: Substitute with olive oil.
6. Zero-Minute Pressure Cooking Method: We’re using the heat generated during the “building pressure” stage and the “releasing pressure” stage to cook the soup.
7. Double Recipe: You can double the recipe and use the same pressure cooking time.
8. Freeze: Yes! You can freeze the soup without the bread. For the best quality, consume it within 2 months.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Calories: 271kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 871mg | Potassium: 859mg | Fiber: 4g | Sugar: 13g | Vitamin A: 375IU | Vitamin C: 21.9mg | Calcium: 92mg | Iron: 1.5mg