Yield: Yields 9 cups.
Served with a tartly dressed green salad, this soup is hearty and filling enough for a light supper. I like the convenience of using chicken broth, but if you have a good beef broth on hand, feel free to use it for even deeper flavor.
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This recipe is fabulous and a "keeper". I made it last night for dinner and I followed the recipe exactly. My husband raved about the soup. I tied the herbs together as instructed, and was pleased to see how easy it was to remove the herbs when the soup was done cooking. Fine Cooking is the recipe site I go to first every time. I feel the recipes are all "kicked up a notch" to the next level of quality and taste than regular recipes.
It was fine, but I wasn't impressed. I did make one error that may have contributed (I only remembered to put the bay leaf in about 5 minutes before it was done) but the overall experience wasn't as good as I'd hoped.Mine turned out rather sweet and almost totally lacking in the tangy and deep earthy flavors key to a good French onion soup.True this is a lighter version, but in my estimation it was more than light; it just wasn't something I was proud to serve.I'm grateful to cooks who are working on French onion soup recipes that incorporate chicken stock (since I don't eat beef) but this one needs more work before I'll serve it again.
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