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French Onion Soup III
June 05, 2003

I've been looking for a good French Onion Soup recipie and when I saw how many people reviewed this one so positively, I was excited. Right off the bad, I followed the people who said to add more broth and less water, and to use a boullion cube. My reaction to this can be described in three words: "Holy gravy, batman!" Basically, by using the three aforementioned suggestions, I ended up making beef broth with a hint of onion. While people may like this, I prefer the more oniony taste, myself. Here's what I suggest. If you want your onion soup beefy, go ahead and use the three cans broth. Otherwise, leave it as is, or (-and I would do this either way-) use another onion. Cut the onion in sixths or eights and then peel apart the layers for more stability and flavor - I found the rings too fragile and not worth the work. A dab of worcestershire sauce and a (VERY) small sprinkle of thyme are a nice addition. Finally, go for a blend of gruyere and provolone. Excellent taste. Guten Appetit!

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