Take the beginnings of French onion soup — caramelized onions — and punch them up with savory beef bouillon, and you’ve got a base for a multitude of recipes that mirror the comforting flavors and richness of the classic French onion soup. The bouillon gives these onions a lovely savory and umami character, while the acidity of the sherry balances the sweetness of the softened onions.
Don’t be tempted to add sugar — a faux pas sometimes employed to speed up the browning. Let the onions’ naturally high sugar content do all of the work. If you’re afraid the pan is getting too dark, stir in a tablespoon or so of water to lift the sugary residue from the bottom of the pan.
When complete, F&W Food Editor Paige Grandjean uses the umami-forward, sweet onions to stuff whole onions, and offers suggestions like stirring them into mac and cheese or layering into roast beef sliders.
Notes from the Food & Wine Test Kitchen
Start by sautéing the onions in a covered pan to help jumpstart the cooking process. The steam helps the onion soften and break down more quickly.
Using a nonstick skillet eliminates the need to deglaze the pan during cooking, but you can absolutely use another type of pan; you may just need to add a splash of water occasionally while cooking to loosen things up if the onions start to stick.
Make ahead
Frenched onions can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to one month. Thaw over low heat, stirring often.
You can slice the onions up to one day in advance and store them in an airtight container or ziplock bag in the refrigerator.