Corey123
Washing Up
I've made French Onion Soup many times and yes, the secret to successfully browned onions IS to cook them slow until the water is evaporated.
The carmelizing process starts then. And it takes lots of onions to do this. The large yellow Spanish onions are a good choice for this type of soup, eliminating the chore of having to peel and slice all those little onions!
The carmelizing process starts then. And it takes lots of onions to do this. The large yellow Spanish onions are a good choice for this type of soup, eliminating the chore of having to peel and slice all those little onions!