French Three Onion Soup

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The soup was pretty good, but the onions took over an hour to caramelize. The steaming step added a ton of liquid that I had to take out with a turkey baster. I ended up with a pot of mushy onions that just would not brown. It took twice as long as it should have. Also, I would use either a bit less sherry or much better quality next time, as it made the soup just a bit too bright. Will make again with minor tweaks.

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mvallee, #1 tells you how to steam the leeks & onions. #2 tells you how to caramelize the leeks & onions. Great recipe. Read carefully it tells you how to make it.

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Am I missing something? I don't see anything in this recipe about steaming the onions first?

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This soup is AMAZING. I followed the recipe almost exactly, but decided to use 2 (of the 3 leeks I purchased as mine were a bit small. It tastes exactly like restaurant quality soup but so much better because its made at home. Steaming the onions before caramelizing them is such a neat trick and you can not even taste that there is less butter. I also got way more than 4 servings out of this recipe, but I used 10oz ramekins to serve instead of 16, but had enough for my husband to have seconds that night, plus 4 more bowls the next day. I used the gruyere as the recipe calls for the first night and smoked gouda the second day, both cheeses were awesome. I also used plain white bread, toasted for my crouton because I forgot to buy something different and it didnt matter! The soup was still awesome! I would definitely recommend this soup to anyone who loves french onion soup and plan on making this version regularly.

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Gruyere is a kind of swedish cheese, a little harder than swiss cheese. Supermarkets like Safeway or Market Basket have it. Essencially you can use almost any kind of cheese

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We loved this recipe. I followed the recipe but substituted in muenster cheese. It is nice for a Sunday night dinner.