French Onion Soup {Easy No Wine Recipe} - Miss in the Kitchen (2024)

FAQs

What can I use instead of wine in French onion soup? ›

If you prefer not to use Wine, you can substitute 3 Tablespoons white wine vinegar + chicken or beef broth to make 3/4 cup.

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

I found that the addition of Balsamic vinegar and Worcestershire to be an essential layer of flavor to really give the broth the depth that it needs. Some French Onion soup recipes call for white wine, others red.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

A good substitute for a cup of white wine is a cup of broth or vegetable stock, with a splash of vinegar or lemon juice for acidity. The general rule is to add one tablespoon of vinegar for every cup of broth used. For recipes requiring ¼ cup of white wine or less, it's generally safe to omit the wine altogether.

Chicken or vegetable broth can be a flavorful replacement for white wine. You can even swap it in equal amounts (go for low-sodium broth so your dish doesn't end up too salty). Just keep in mind that broth won't add any acidity, so you might want to add a touch of white vinegar to achieve a similar tang.

Onion soup, at its very essence, is nothing more than onions and water boiled together. Period, done, finished, everything added from that point on is pure opinion. Caramelizing the onions brings out sugars, and makes a more luxurious silky and sweet soup, adding flour gently thickens and provides body.

Made slightly thicker than most watered down soups because every mouthful NEEDS a slightly thickened texture to compliment the caramelized onions.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.

Why is my homemade soup so bland? ›

Perk up a Bland Soup With Simple Pantry Staples

Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients. Some freshly cracked pepper helps, too!

The underlying flavor of this soup is the deep umami flavor of the caramelized onions. If you rush this process, the result will be a bitter charred flavor, and if you underestimate and skip this process the flavor will be nowhere near as deep or complex.

For French onion soup, consider reaching for a red wine with spice notes, such as Cabernet Sauvignon or Pinot Noir. These varietals add a subtle kick of pepper and earthiness that play well with the soup's rich flavors.

In this case, however, the lemon provides more of a flavor undertone that enhances other seasonings like thyme, parsley, and turmeric. According to trained chef Leetal Arazi, who spoke with Real Simple, you can bring a "zesty flavor" to your soup simply by adding lemon.

Well, you'll be pleased to know that french onion soup is, in fact, a highly nutritious choice. Onions, as part of the Allium family, contain Quercetin which is a powerful anti-inflammatory and should not be overlooked as a vegetable when considering your daily 7-a-day.

White grape juice: Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish.

A fruity, tart, dry white wine is a classic choice that will add a lighter, more delicate balance to the otherwise strong flavors of onions, beef broth, and cheese. Red wine has a robust, sophisticated profile that will offset the strength of the other ingredients and add yet another layer of intensity.

Lemon juice makes an excellent substitute for dishes that require white wine. It could be a creamy pasta dish or perhaps any seafood delicacy, you can always swap it with lemon juice to get similar results.

“In a recipe that calls for a dry white wine, a splash of white wine vinegar can be used as a substitute,” explains Lin. “But it's crucial to dilute it with water or broth to prevent it from overpowering the dish.” If the goal is to add more liquid, rather than acidity, consider using broth or even water instead.