I never put raw onions in broth: The reason is fundamental!

Anyone who has ever peeked into my homemade soup has seen a dark, browned half of an onion floating among the vegetables. Onion cultivation Yes, you read that right, instead of using raw vegetables , I always sauté them before adding them to the soup. And it's not just an aesthetic addition, but an ancient culinary technique that gives the soup a deep flavor, an amber color , and helps preserve its brilliance. Why add fried onions to soup? The sautéed onions add caramel hues and a distinctive aroma to the soup.Onion cultivation The onion skins give the broth a golden brown, rich color. The browned layer binds the foam and helps to clear. The short browning neutralizes any extra pungent aromas. Onion – a discreet pillar of the stock’s flavor A classic soup trio: meat , root vegetables and onions. Although its role is often underestimated, onions – especially the browned surface – are responsible for the soup's balanced flavor and distinctive color. The article continues on the next page…