Can I substitute red for white onions and vice versa? So many recipes just say "onion"
I"m making French Onion Soup.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
You'll finish them all, lickety-split.
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
5 Tricks Every Food Stylist Swears By
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.