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French Onion Soup I
Reviews:
August 04, 2002

A good basic starting recipe. I changed it quite a bit... used butter instead of margarine, added about 2 tsp. of thyme at the end, and used 1/4 cup of sherry and 1/4 cup of port in place of the wine, as well as provolone instead of swiss (the swiss would have been better, I think, or gruyere). Also added 3 cloves of thinly sliced elephant garlic about 1/2 way through cooking the onions. The trick is to cook the onions sloooowly, on a med/ med-low heat. The soup was fantastic, not too salty like many I have had before, and was delicious with a fresh green salad.

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