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The original was posted on /r/askculinary by /u/DaFreezi on 2023-10-06 17:25:10.
Has anyone here ever made a french onion soup where the onions are added in multiple steps to caramelize?
I‘ve made the „standard“ french onion soup a lot already and remembered something that intriqued me.
I‘ve seen a recipe online years ago where the author adds onions 3 or 4 times, in like half hour intervalls, to have multiple degrees of caramelization and allegedly deeper flavor. So for example the first batch is in the pan for 2 hours, the second batch for 90 minutes etc.
Can‘t for the life of me find it on google but I would love to try it with some guidance so I don‘t mess up.