Thoughts on making french Onion soup day before serving? ?

Question

Other than cooling it will be a pain is there any other reason not to do this?

ktr · Answer

It also means you can make extra onions and you only have to freeze the leftover onions and not the soup, thus saving freezer space!

stacy · Answer

I caramelize my onions in the crock pot on low for at least 12 hours or so until they're nice and brown - you can do longer if you want. Then add the stock and cook as normal. This would facilitate doing the actual soup the next day. I don't have a good broiler so I toast bread slices and cheese in the oven the top the soup bowls, instead of doing the bowls under the broiler.

caninechef · Answer

Thanks to everyone for their answers. I really like the idea of getting the onions out of the way in advance and then making the soup from that point the next day.

ktr · Answer

I do this frequently. I either make the soup and then add the croutons and cheese when reheating it, or I caramelize the onions ahead of time and then reheat them with the liquid portion of the soup.

Andrea N. · Answer

Bet that's what a restaurant does! You can probably make the soup days in advance (even freeze it for a month), then reheat and assemble to bake. Cool it partially covered to lessen evaporation.

amysarah · Answer

Nope. It will probably taste even better the next day. Just reheat gently, and wait until serving time to top it with croutons/cheese (if you're serving it the traditional way.)

Thoughts on making french Onion soup day before serving? ?

6 Comments

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