Making the French Onion Soup
Caramelize the Onions:
While the potatoes are baking, melt 2 tablespoons of salted butter in a medium skillet over medium-low heat. Add the thinly sliced onion, sprinkle with 1/2 teaspoon of coarse kosher salt, and 1/2 teaspoon of granulated sugar. The salt helps to draw out moisture from the onions, and the sugar aids in caramelization.
Cook the onions slowly, stirring frequently to prevent burning, until they become deeply caramelized. This process takes about 30 minutes. Patience is key here; the slow cooking brings out the natural sweetness and depth of flavor in the onions.
Add Garlic and Seasonings:
Once the onions are caramelized, add 1/4 teaspoon of ground black pepper and 1 teaspoon of freshly minced garlic. Cook for an additional 2 minutes until the garlic becomes fragrant.
Add Broth and Thyme:
Pour in 14 ounces of beef stock and 1 teaspoon of freshly minced thyme. Stir to combine. Increase the heat to medium and let the soup simmer for 15 minutes. This allows the flavors to meld together and the soup to reduce slightly, enhancing its richness.
Assembling the Stuffed Potatoes
Prepare the Potatoes for Stuffing:
Once the potatoes are baked, remove them from the oven. Cut each potato down the center lengthwise. Gently press the ends together to open up the potato. Be careful as the potatoes will be very hot.
Add Butter:
Read more
ADVERTISEMENT
