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Lance's French Onion Soup
November 10, 2005

A nice recipe, but I don't use beef broth, so I wanted to find a deeper flavor while avoiding the beef. I will try chicken broth next time, but this time I made a variation for a vegetarian friend with vegetable broth. I used only 1 1/2 large white onions, which was plenty of onion. Upon tasting it, I both thought it was missing something and I did not think that the sugar was necessary, as the soup tasted a little sweeter than I would have liked it, so I added a pinch of dried thyme and a pinch of dried parsley along with the salt and pepper. In the future, I might leave the sugar out. The wine was a very nice addition. I added 1/2 cup to the onions after they were tender, let it mostly bubble away, and then also added 1/2 cup of wine to the broth at the step indicated in the recipe. Finally, I made the French bread a few days in advance and toasted them in olive oil, butter, and garlic in a pan on the stove to make them into croutons before adding them to the soup. I grated swiss and smoked gouda together. Yum. Thanks for the recipe! This was a quick supper good for a late night movie with friends.

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