The Easiest Way To Elevate The Flavor Of Canned French Onion Soup (2024)

FAQs

The Easiest Way To Elevate The Flavor Of Canned French Onion Soup? ›

While canned French Onion Soup already contains onions, adding sautéed fresh onions will elevate the flavor. Start by thinly slicing a couple of onions and sauté them in a pan with a bit of butter or olive oil until they turn golden brown. This will bring out their natural sweetness and add depth to the soup.

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.

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.

Start by reducing the broth. Simmering out some water will intensify the flavor of the broth. Once you get it to the right point, add some salt. A shot of brandy at the end helps too.

The sweetness can be balanced by adding some dry wine or vinegar. Taste as you go and don't overdo it. A little salt will balance it too, but don't forget that the grated cheese you will top it with is salty.

Here are some ideas to liven up your canned soups and make them taste more like homemade: Sauté some onions and/or garlic: Low and slow is the way to go. Then deglaze the pan (a splash of wine will unstick all those caramelized yummy bits on the bottom of the pan). Stir these yummies into the soup.

To enhance the aroma and taste of your canned French Onion Soup, consider adding some fresh herbs. Popular options include thyme, rosemary, or bay leaves. Simply tie them together in a small bundle using kitchen twine and simmer it in the soup while it's heating.

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.

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.

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.

Does French onion soup taste better the next day? ›

French onion soup often tastes even better when made ahead. You can prepare it up to two days in advance, refrigerate it, and then reheat it gently on the stovetop or in the microwave.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

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.

If you don't add enough salt, pepper, or other herbs and spices, the soup may taste bland.

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.

Pesto, hot sauce, lemon juice—the list goes on. Any of these will enhance the flavor profile and give your can of Campbell's the boost it needs to go from good to great.

With such a soup, a knife is your friend, not your enemy. Using both the soup spoon and the knife, push the baked cheese against the rim of the cup or bowl and cut it gently with the knife. Once you've broken the cheese barrier, you can use the knife again to nudge bits of cheese onto the spoon.

Strong flavors such as garlic, onion, cumin, cayenne pepper, and chili flakes benefit just about every savory dish, but they are especially useful when you're working with canned goods because they really come to the forefront of the flavor profile.