by jquinl,
1/12/2013Very good. The onions did not brown as quickly as described in the recipe, which is why I am only giving 4 stars. When I increased the heat, they burned on the bottom of the pot. However, in the end the flavor was excellent. Using the roasted beef broth really makes a difference.
by HerbF,
12/11/2011This recipe was terrific just as written. Of course, as cooks, we all need to use our senses to observe what's happening with our ingredients. My onions caramelized very nicely. I kept the heat up higher during the first 15 minutes of cooking and they caramelized well, then I lowered the heat for the rest of the cooking time. In fact, I didn't even need the full 40-50 minutes before adding the stock. Wonderful. Thanks!
by GACook,
10/18/2011Good basic recipe, but a few essential ingredients are missing. Add a minced garlic clove toward the end of the onion cooking step, add about 1/4 tsp dried thyme (or 2 sprigs fresh), and 1/2 cup dry red wine or 1/4 cup cognac. Don't worry too much about the onions caramelizing - they'll be good even if they don't brown because it's the long cooking period that enriches the flavor. If your broth isn't robust enough (taste it), add 1 tsp soy sauce to boost flavor.
by Ed_and_Mary,
3/5/2011Carmelize the Onions is the trick. Put 8-10 onions in a crock pot with a few tablespoons of olive oil in the morning before you go to work. Set on low, and they'll be great when you get home.
by GardenBay,
1/17/2011love your recipe...especially the beef broth ...long process , but worth it instead of canned etc....for the carmelized onions..(read the reviews, not browning)..I prefer the method Carmelized Onion Sweet Rewards for Slow Cooking in your Apr/May 2005 , those are perfect!
by Mon1ca,
11/2/2010I decided to do a taste test. To their recipe I added 1/4 cup of sherry to one batch and 1/4 cup of cognac to the other. I found the sherry batch too sweet and the cognac batch full bodied tasting and much more yummy. Although, if you are like my husband who has a sweet tooth, he preferred the sherry batch.
I would have given this recipe 5 stars but I couldn't get the onions to caramelize. Next time, I will brown the onions in smaller batches and add it to the pot.
TIP: My mother does up large batches of caramelized onions and garlic in the oven. She tosses the sliced onions and peeled garlic in oil and spreads them on cookie sheets and into a 400 degree oven, stirring occasionally until browned. She then freezes it in small portions to have on hand to add to her soups and stews.
by centurycyclist,
1/27/2010very similar to another recipe I have, which includes a 1/2 cup of ruby port. A comment about the onions----caramelizing onions, shallots, leeks etc is really about patience. One needs to keep the heat on low, and stir frequently. A lid on your pan is just as good as the foil, and less messy. If time is an issue, caramelize the onions the night before, and just let them take as long as needed to get to that creamy texture---and, when you can, use SWEET onions, such as Vidalia or Maui's instead of regular brown onions. yum
by zip1,
1/27/2010I don't know why,but onions for this recipe cook and brown best if the onions are cut from stem to root,and not crosswise.They do not "fall apart" even after prolonged cooking. With this caveat in mind,this recipe seems perfect. Has anyone else had a similar experience?
by mwalden,
10/16/2009I had trouble with this recipe - there was so much liquid in the onions after the first 40 min that I couldn't get them caramelized without the onions turning to mush - it just took too long to cook off the liquid, even with the heat up. I drained the onions finally to get them dry enough to caramelize some, but never really got there, and unfortunately onions were cooked to oblivion. I was using a not-too-deep wide pot. Next time I'll try it without the foil. Probably good recipe otherwise.
by reekoll,
9/21/2009This my very first try making french onion soup. It turned out very well. My husband likes it & he loves FOS. He thinks he might like a different cheese than the gruyere - just his personal take on it & the only reason for 4 not 5 stars. I had homemade beef broth made with real beef bones. Yum! Yes it took a longer for the onions to caramelize for me too. I also turned up the heat a little. I like that the recipe told you 4 onions or 8 cups. It helped to know that. I made half a recipe in case it wasn't a winner - easy to make for 2 people. I will definitely make this again! Full recipe next time. This is better than most restaurant versions we have had. Truly a classic, easy to make & worth thime time it takes.
by DObrien,
9/21/2009This is absolutely divine French Onion Soup - as good as any I have had throughout the country, including the French Pastry Shoppe in Santa Fe (which I've always thought was the best.) I used a combination of Wolfgang Puck Beef Broth and low sodium chicken broth and had a rich, tasty broth - but not too bold. I, too, had to cook the onions longer to caramelize as well as turn up the heat a bit. Neighbors and husband raved. Daphne McLeod
by lisaharding,
9/10/2009This one is delicious! I made it and all my guests thought it was fabulous and each asked for the recipe. Perfect combination of ingredients. It did take longer for the onions to carmelize than indicated in the recipe.
