The Easiest Way To Elevate The Flavor Of Canned French Onion Soup (2024)
Elizabeth Okosun
·2 min read
For the days when you're too tired to cook but need something hearty, comfort food is just a grocery delivery and microwave away. Why whip out the pots and pans when there's ready-made food to do the work for you? Sure, canned French onion soup won't taste exactly like the real thing, but with a few tweaks, you can elevate this classic canned soup.
Caramelizing the onions for soup is a lengthy process. To elevate the canned version, quicklysaute fresh onions, instead. Cook the thinly sliced onions in butter until they start to soften and take on a golden brown color, which indicates their sweet taste. The process only takes a few minutes and infuses French onion soup with a rich, decadent taste. A sprinkle of gruyere or provolone on top melts into the soup perfectly, lending the dish a bold, nutty taste. Scoop everything up with some toasted slices of baguette and enjoy the simple, yet comforting dish.
Other Simple Tricks To Elevate Canned French Onion Soup
French onion is a canned soup you should always have in your pantry. Not only does it taste great on its own, but it's so easy to spruce up. With stock already being a main ingredient, you can up the meaty flavor by simmering the canned soup on the stovetop with extra beef stock. To push it even further, crush a bouillon cube and sprinkle in salt to taste.
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Bring a fresh, earthy flair to the canned soup by adding herbs as it cooks. Some fresh rosemary or thyme brings a woody, peppery taste to the soup, complementing the umami flavor of the beef stock. With a splash of balsamic vinegar and green onions or fresh basil as a garnish, the canned soup is transformed from a grocery store original into a gourmet dish. Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.
A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.
A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.
Umami is the fifth basic taste and can greatly enhance the flavor of any dish, including French onion soup. Consider these umami-rich ingredients to boost the taste: Add a splash of soy sauce or Worcestershire sauce to the soup. These condiments are packed with umami and will add depth and complexity to the flavors.
The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.
If the soup is too sweet, add some vinegar. If you would like a little more depth, add a splash of red wine. I like the onion-to-liquid ratio with 6 cups of water. But if you'd prefer a slightly more delicate soup, add an additional 1 cup/240 milliliters water or to taste.
To elevate the canned version, quickly saute fresh onions, instead. Cook the thinly sliced onions in butter until they start to soften and take on a golden brown color, which indicates their sweet taste. The process only takes a few minutes and infuses French onion soup with a rich, decadent taste.
Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.
Adding fresh herbs to your canned French onion soup can elevate its aromatic qualities and add a burst of freshness. Consider adding a sprig of thyme or a few bay leaves while heating your soup. The herbs will infuse their flavors into the soup, enhancing its overall taste and enticing aroma.
Vinegar – A spoonful of vinegar is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavors. 2. Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup.
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
Adding a touch of acidity, such as lemon juice or a splash of vinegar, can help cut through the richness of the onions. Additionally, adding sweeter ingredients like carrots, bell peppers, or even a pinch of sugar can help counterbalance the strong taste.
There are several ways to reduce the acidity in soup. You can try adding a pinch of baking soda, a small amount of sugar, or a splash of dairy such as milk, cream, or yogurt. These ingredients can help to balance out the acidity and make the soup more palatable.
It has even become a trendy dish that tourists are eager to try to experience French gastronomy. However, onion soup is in fact not part of French people's daily meals. It was originally meant to be eaten after a family reunion in the middle of the night to cure hangovers…
My personal go-tos include worcestershire sauce, fish sauce, and brandy. Each deepens the flavor of french onion soup. Balsamic vinegar and soy sauce are other great options.
Sour: The general go-to here would be lemon juice, although lime will also work. Orange juice will only add more sweetness as will some kinds of vinegar. White wine vinegar, red wine vinegar, or apple cider vinegar are good choices but shy away from balsamic because of its inherent sweetness.
Increasing acidity (lemon juice or vinegar for example--since ketchup contains vinegar, vinegar or more ketchup may be most compatible with your specific recipe) may mitigate how sweet the soup seems.
How do you make soup more flavorful? Depending on what kind of soup you have, there are lots of things that add flavor. Black pepper can give an “after burn" to any recipe. Worcestershire sauce, Maggi sauce, tomato paste, fresh herbs, mustard, vinegar, bouquet garni, garlic, hot sauce, soy sauce.
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