Onion broth
4 servings
240 minutes
Onion broth is a fragrant base of French cuisine that embodies elegant simplicity and deep flavor. This recipe has roots in ancient traditions when broths were made to enrich dishes. Roasting the onions adds caramel notes to the broth, softening its natural sharpness. The finished broth has a delicate sweetness and pleasant thickness, making it an ideal substitute for meat stocks. It is used as a base for soups, sauces, or simply enjoyed as a warming drink on cool days. The French appreciate onion broth for its ability to enhance the flavors of ingredients and add complexity to dishes. It is a simple yet refined recipe that is easy to prepare while enjoying every note of this sophisticated aroma.
1
Prepare all the ingredients. Preheat the oven to 130 degrees.
2
Cut the onion in half without peeling.
- Onion: 1 kg
3
Place the onions cut side down on a parchment-lined baking sheet and send to the oven for 2-4 hours (time depends on the juiciness of the onions) — it should result in onion caramel.
- Onion: 1 kg
4
Peel the baked onion and transfer it to the pot.
- Onion: 1 kg
5
Pour water over the onions and place on the heat. Bring to a boil, reduce the heat, and simmer for 40 minutes. The water should not boil vigorously; it should be a slow, gentle simmer.
- Onion: 1 kg
- Water: 1 l
6
Strain the prepared broth.
7
Onion broth can be used instead of meat broth in various soups or sauces.