French Onion Soup

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Simple and very tastey. It took me more than 20 min to get the onions carmelized, but don't skimp on the time. With each step I could smell the complexity of the flavors building. I was in a hurry so I used "boxed" beef broth and chicken broth (in place of the veal stockand it was still excellent. I can only imagine how much better it will get with homemade broth.

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This recipe is fantastic. It was very easy and extremely yummy!!

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No only was this delicious, I thik it was probably the most scrumptious soup I've EVER had ! (sorry, Mom I brought this to work and everyone that tasted it, asked for the recipe. This has to be my ultimate winter comfort food. I made the cheese tart, as well - what a luscious compliment. I substituted cream cheese for the goat cheese & it was superb. Ina, you are by far, my favorite TV chef. Everything I've made from your shows is almost always a 10 out of 10. Are you adopting? I'll clean, if you cook.....

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The soup was a huge hit and was so flavorful. But a few things I'd do different next time:

1/4 pound of butter is much too much. It left a greasy film on the soup. Each spoonful had some broth, onion and then a butter/greasy ring around it.

Cook the onions more than 20 minutes; its not nearly enough time for the rich brown you need. I cooked them an hour, with a tiny but of sugar to help them carmelize - and they turned out perfrect.

I didn't use brandy or cognac, rather a tad more (3/4 cup of the sherry to give it the tangy bite that's so good in onion soup.

Would highly recommend for anyone.

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I would have to agree with the reviewer who mentioned the time spent carmelizing the onions....mine took closer to 40 minutes, but the end result was SO worth it!

I did not have cognac or brandy (used burgundy, and only had a 'blush' wine available rather than white, but it came out great. I'm enjoying the leftovers today at lunch!

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Made this recipe and almost finished the whole pot at dinner. (2 people