WaterUsed in small amounts to deglaze the pan repeatedly1 tbsp
White wine~½ cupest.
Bourbon~2 tbspest.
Broth (for the soup base)Video mentions the soup needs a broth/sauce base, but details aren't specified~6 cupsest.
Steps
1
Slice the onions and place them in a pan over medium-high heat, stirring frequently.
2
When the onions start to catch and brown on the pan, add a small tablespoon of water and stir quickly to deglaze.
3
Repeat the process of letting the onions brown and then deglazing with a splash of water for about 15–20 minutes, which speeds up caramelization dramatically compared to the usual hour-long method.
4
Once the onions are fully caramelized, add the white wine and bourbon, stirring to combine and letting the alcohol cook off slightly for flavor.
5
Add the broth to build out the soup base, finishing the French onion soup, and serve with bread and cheese if desired.
PrimedTableBETA
