Claire’s tip of the week:

For today’s French onion soup recipe, chef Patrick Bouffard instructs to sauté the onions to a rich, caramel color. Because onions are the backbone of this recipe, this step is imperative in order to achieve the magical flavor nuances from sweet and savory caramelized onions. The key is patience. Don’t rush the process; excessive heat will cause burning and bitterness. Here are a few tips to keep in mind:

Use an adequate sized pan to prevent overcrowding.

Use enough thinly sliced onions; they will reduce in volume by half.

Use only enough olive oil to lightly cover the pan; you don’t want to fry the onions.

Start with medium-high heat. A sprinkle of salt helps draw out moisture.

At first the onions will soften, become translucent and release liquids becoming moist. As the moisture reduces and concentrates, the onions’ natural sugar slowly begins to brown, reduce heat to mediumlow. A pinch of sugar will accelerate the process.

Stir occasionally; over-stirring will inhibit the caramelization and browning.

As the caramelization begins, use a splash of water to prevent burning and loosen brown bits on the bottom of the pan, adding flavor.

Be patient, depending on the type of pan and amount of onions, it will take at least 20 minutes, or more. Don’t stop too soon. Maximum flavor occurs when a deep, brown color is achieved.

If desired, at the end of the cooking process, deglaze with red wine, liquor or vinegar for another layer of flavor that works well paired with the sweetness of the onions.

Finally, season with kosher salt and freshly ground black pepper, to taste.

Try them on burgers, steaks, soups, salads, pizza, eggs, pasta or make a homemade sour cream and onion dip that will have your guests clamoring for more.