Real Recipes From Real Home Cooks ®

chef’s essentials: onion brûlée

Recipe by
Andy Anderson !
Wichita, KS

You are making soup that has a clear broth, like a chicken or beef consommé, possibly a Mexican tortilla soup… yummy. You want two things: More depth of flavor to the broth, and a bit of nice golden coloring. The solution you are looking for might just be an onion brûlée. An onion brûlée is actually quite simple, you halve a white or yellow onion, and place the cut sides down in a hot, dry pan, until it is browned and almost blackened. Then you place that onion into the soup while it is cooking. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For chef’s essentials: onion brûlée

  • 1 md
    yellow or white onion, cut in half

How To Make chef’s essentials: onion brûlée

  • 1
  • 2
    You will need a small skillet to make this recipe.
  • 3
    I prefer yellow onions; however, if you want a stronger onion flavor, use white.
  • 4
    This onion will flavor 1-gallon of soup or stock.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Cut the onion in half laterally, not pole-to-pole (see image).
  • 7
    Place in a dry pan over high heat.
  • 8
    Remove from the heat when the onion is brown and begins to blacken.
  • 9
    Add to the soup while it is simmering.
  • 10
    I usually wrap mine in a bit of cheese cloth to allow for easy extraction.
  • 11
    Once you extract the onion, do not throw it away. I usually sprinkle it with a bit of salt and pepper, and eat it as I finish cooking… Chef’s Treat :-)
  • 12
  • 13
    Remove the onion and serve the soup while nice and hot. Enjoy
  • Stud Muffiin
    Keep the faith, and keep cooking.