🔕 🔔
Loading…

My Basket ()

All questions

Red or White

Can I substitute red for white onions and vice versa? So many recipes just say "onion"
I"m making French Onion Soup.

asked by aiGuru over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1255 views
516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 years ago

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 !

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 5 years ago

If you use red onions, your soup will be a funny color.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

959cbed1 6d53 423b a801 4cdce9613645  open uri.13930
added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I think either is fine. If your onions are too strong you can soak the slices in water before cooking to make them milder.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.