Course: Soup
Cuisine: French
Keyword: baked potato soup, french, french onion soup, onion, recipes
The key to this soup is the slow cooking of the onions and the slow addition and reduction of the wine and beef stock. This process is called “Au Sec.” This process reduces the water content and condenses the concentration of flavor. When you reduce the wine and stock, the end product should look like melted chocolate or fudge.