Can I substitute red for white onions and vice versa? So many recipes just say "onion"
I"m making French Onion Soup.
French onion would be a white (or yellow) onion.Cook slow and low to a nice caramel color before adding stock.Time and patience will reward you.A splash of cognac or white vermouth does not hurt either !
If you use red onions, your soup will be a funny color.
Honestly, I have done a bunch of reading about this....there are recipes using red onions for Lyonaise soup. But, its not tradional. (Apparently red onions are a premium in France so they use yellow) I have used all kinds; separately and together. I didn't find much of a difference. As some onions are stronger than others. One thing I don't use; is sweet onions; they cost more and why bother? I am caramelizing regular onions to bring out their natural sugars anyway. I say go ahead! As for the color? Its just an expectation one might have; doesn't mean it won't taste heavenly. For my clients I add a handful of spinach or Kale and a cup or so of white beans/canellini. They desire the extra nutrition and I think it makes soup more of a meal.
I think either is fine. If your onions are too strong you can soak the slices in water before cooking to make them milder.
Please enter a valid email address.
Well played. You deserve a cookie.
Let's do our part to bring back the Brandy Alexander
Bring Back the Brandy Alexander
Rhubarb-y Drinks + Desserts
Kitchen Tools We Love
From the Editors' Mothers
Spring Wreath Subscription
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.