This recipe reimagines French Onion soup, proving that rich, deeply flavorful experiences can be achieved without relying on excessive carbohydrates. The secret lies in coaxing the maximum flavor from a minimal amount of onions through a patient caramelization process. The journey begins with thinly sliced onions gently softened in olive oil over low heat.

The key to unlocking their sweetness is time and attention. As the onions begin to brown and stick to the pan, a splash of water lifts the caramelized bits, infusing the pan with even more concentrated flavor. This process of deglazing is repeated, slowly transforming the onions into a dark, jammy reduction.

This careful technique concentrates the natural sugars and creates a base that is intensely savory and sweet. The color should deepen slowly, transforming into a rich, burnished amber. Once the onions have reached their peak, water is added to form the broth.

Simmering allows the flavors to meld, creating a comforting and aromatic soup. The result is a deeply satisfying bowl, imbued with the classic taste of French Onion soup, yet surprisingly light and clean. The choice of onion can subtly alter the flavor profile.

White onions offer a slightly more pungent and assertive bite, while yellow onions lend a sweeter, more mellow note. Experiment to discover your preferred taste. The entire process, from initial slicing to final simmer, requires about an hour.

This time investment is essential for the full development of the complex, layered flavors that define this soup. A wide saute pan is ideal, promoting rapid evaporation and even browning. For an even richer, more decadent flavor, consider using butter in place of olive oil.

The butter will add a silken mouthfeel and deepen the overall richness of the broth. Enjoy this deeply flavorful soup on its own, or elevate it with a topping of your choice. This soup has a depth and complexity that will warm you from the inside out, and is delightful any time of year.