if i could rate this as ten stars i would!!!! omg this was so yummy,i used two yellow onions,two red,two white and it was delish!!!!!!!!!!!!!!!!!!!!!!!! i will deff hold o0n to this recipe,thanks for sharing
Fantastic! I'm not a fan of shop brought fench onion soup, but this was superb! I didn't add the cheese because I'm not to keen on cheese, I can only stomach cheadder or soft cheese if I'm making deserts x
Fabulous start. I made the following changes the second time.
Used yellow onions, cooked for about 2 hours for more carmelization. Used 2 quarts beef stock and 1 quart chicken stock, 1 cup dry sherry and 1/4 cup worcestershire sauce.
I let this simmer very gently for about 5 hours and it just seemed to get better and better
Takes patience as the 90 mins for onions is boring but loved it...did add the white wine as one of others suggested but stuck with the red onions as previously always use white/yellow so was nice for a change...especially the cheesy baguette floater was superb! I am in London and reminds me of US restaurants doing it that way alot. Went down extremely well with others eaters!!
Steve your recipe is great tough, below is more the restaurant version but worth to give it a try at home.
I put bread croutons on top of the soup and then the cheese, just before gratinering, ( the croutons help to keep the cheese on top and are easier to eat with a spoon then a baguette slice of bread). I preffer white or yellow onions ( they have a stronger onion taste and are not so sweet then the red onion )Also I add some dry white wine ( 1 cup ) after I sautee the onions (I almost carmelize them )and reduce this to half the amount then I add beef stock and the rest of the Ingredients, and Voila, Bon Apetit Mon Cher Ami Steve...
For everyone saying "no ingredients listed" via the PC software -- please delete the local copy of the recipe and press "import" to import this one. (For some reason the ingredients were removed in the sample recipe box distributed in the software.)