Any type of fish sauce can be used to jazz up French onion soup. From patis to shottsuru to colatura di alici and even Worcestershire, each condiment delivers a burst of umami. Yet, because each sauce is made differently, their profiles range; some may be intensely briny or slightly tangy, others sort of nutty or delicately honeyed. At the end of the day, finding the right sauce to work into the recipe will be a matter of preference — what's more important is knowing how to use fish sauce properly.
One of the great things about the savory sauce is that it can deliver a huge amount of flavor even when used, modestly. Since a little goes a long way, you should aim to use about 1 teaspoon of fish sauce. The tends to be the ideal amount to keep flavors in balance without having fish sauce overwhelm the palate.
As for when to add in punchy fish sauce, do so towards the end of cooking, once soup has simmered. Despite that adding it earlier would give allow it to dissipate more fully into the broth, working it in at the last second helps preserve the soup's classic French onion flavors. Plus, it also lets fish sauce integrate into the recipe more subtly, leaving behind just a whisper of its richness. But, don't take our word for it, test it out for yourself!
Fish Sauce Is The Secret Ingredient For Richer Flavor In French Onion Soup - Tasting Table
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