The secret to a good onion soup
The success of this recipe is mainly based on cooking the onions.
They should not be cooked too quickly.
The slower they caramelize, the more they develop their natural sweetness. It is this cooking that gives all the richness to the soup.
So take your time during this step. The onions should become melting, golden brown and slightly brown without burning.
It is this colour that will give the broth its depth and unmistakable taste.
Prepare the onions
Peel the onions and cut them into thin strips.
In a large saucepan, melt the butter with the olive oil.
Add the onions.
Cook them over low heat for 35 to 45 minutes, stirring regularly.
Little by little, they will lose their water, become tender and then take on a beautiful caramel color.
Then add the minced garlic and continue cooking for a minute.
Sprinkle the flour over the onions.
Mix carefully for a minute to coat the entire preparation.
