This is a good recipe, I used vidalia onions which made it pretty sweet--that is even after leaving out the sugar. I did CARMELIZE my onions, though, as I feel this is what a true FRENCH onion soup should be. Carmelizing actually causes a chemical change to many vegetables in that it changes a complex carbohydrate to a simple carbohydrat--therefore, sweetness! Carmelizing also makes things taste richer. Therefore I spent over 30 minutes frying my onions instead of the recipe's 10 minutes. There is no hard definite time in carmelizing as it depends on your cookware--I use a 9" cast-iron dutch oven because again the cast-iron provides depth to your food. I would also recommend using butter if you possibly can because margarine and oleo are oil whipped with water, so it will change your outcome and your amounts should probably be adjusted if using those. Butter has a personality of its own and when it is cooked and part of the carmelizing process it adds a whole different dimension of flavor and richness that provides a heady sumptuousness about it that oil just can't match. If using very sweet onions like I did, I would suggest not adding the sugar and using a wine that was dry and not sweet also a more bland or aged cheese or a cheese like swiss to counter the sweetness of the onions. Enjoy it like I did and Happy eating!!
I've made this a couple of times and it's great. I love the thyme and parsley. A few changes I've made ... I use 48 oz beef broth, I don't water it down at all. I sprinkle the sugar on onion slices right away and I cook the onions for 45 until dark and caramelized. I use Port wine, not white. No restaurant version can compare to this recipe.
So fantastic and delicous! I slow cooked the onions for nearly an hour it really builds the flavor. I substituted one red onion for a yellow because reds give this soup an excellent complex flavor. Slipped a few tablespoons of sherry in when adding the beef broth and didn't dilute the broth with water. This has to be the best onion soup I have tried and I have had many over the years.
When I saw this was submitted by a Canadian I had to check it out. It was the best Onion Soup recipe that I have had. I scaled it for 2 (made it as a starter for New Year's Dinner)and it turned out great! Highly recommend. I will make this more often as it was soo easy and delicious! From ONTARIO
Great French Onion Soup recipe. I only used 3 large onions instead of 4. Also I didn't use any wine (didn't have any) put 2 tbsp. of Worchestire instead. Turned out wonderful. I will be making this again. Thanks!
I did caramelize the onions first as I have always done (makes for a better colour and flavour) Otherwise as per recipe very good. You must use strong flavoured onions to achieve the best taste.
This soup turned out so delicious my husband made the most satisfied sounds as he ate it! I made it for 4 servings and it was enough for 2 large crocks and one leftover for another time. Used mozzarella instead and added the wine as I sauted the onions so it cooked with all the other flavors. It was better than any restaurant.
This recipe was as good as any I have had in a restaurant. We love onions so I added more than called for. I also did not add any water and added additional beef stock and used red wine instead of white (thats all I had in the house). My girls asked if I would make it once a week from now on. This one is a keeper. Thank you for sharing.
This was a good fast onion soup. However to make really delicious french onion soup the onions need to be caramelized to provide a complex deep flavor & color. The bread should be lightly toasted in the oven -- 350 degrees for 5-7 minutes per side. Also for a special treat use Gruyere cheese. Grate some -- 2T or so -- into the broth. Slice the rest & top the toasted bread with it. Grated Parmesan can also be added before broiling.
