French Onion Soup

Total Time:
2 hr
Prep:
15 min
Cook:
1 hr 45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 2 cups white wine
  • 10 ounces canned beef consomme
  • 10 ounces chicken broth
  • 10 ounces apple cider (unfiltered is best)
  • Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
  • 1 loaf country style bread
  • Kosher salt
  • Ground black pepper
  • Splash of Cognac (optional)
  • 1 cup Fontina or Gruyere cheese, grated
Directions
Watch how to make this recipe

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.0 222
Follow the recipe and you will love it.....NO vinegar people....it's apple cider item not reviewed by moderator and published
Gosh I LOVE THIS! It is my "go to" for FO soup for the last couple of years. My family and friends actually request it! I find it humorous folks use <strong>Apple cider vinegar, </strong>when it clearly <strong>CALLS</strong> for <strong>APPLE CIDER. </strong>Read, follow the recipe.<strong>  </strong>I have used <u>unsweetened</u> apple sauce in a pinch when I couldn't find the apple cider. It actually worked. Comically, the biggest issue I have is resisting the temptation to prematurely turn the onions in the skillet! Remember: "Don't worry about burning." The bouquet garnier is a BIG DEAL! It really does elevate the flavor next level. Don't skimp on this!  item not reviewed by moderator and published
I love this soup. Looking at the comments really cracks me up. People misread apple cider vinegar when it says APPLE CIDER. That's what you get for assuming. I watched his video several times as I was prepping and paused it and followed it to point. I'm making it now. Nov 16, 2014. I know it will be wonderful. to all those out there ---- READ and follow instructions! item not reviewed by moderator and published
Love this soup! Everyone i make it for always loves it too! item not reviewed by moderator and published
I read so may reviews &amp; am astounded that the some cooks do not seem to have read &amp; followed recipes carefully. In this case, Alton said Apple Cider, not apple cider vinegar. I followed the recipe exactly as Alton said, including buying an electric skillet to prepare it in because that is what he showed on TV/video. It made a huge difference!!! I mixed red onions and white sweet onions per the recipe since it is too early for Vidalias. I bought the consommé, the apple cider (unfortunately, I could not find fresh unfiltered apple cider at this time of year), white wine, and cognac and added them as he said along with the bouquet garni...and precisely as he says in the recipe. It was absolutely FABULOUS!!!! I read many reviews of various recipes, and I get so amused at the many reviewers who don't follow the recipe while offering alternatives that don't work but then say that the chef's recipe is less than stellar. Duh.... item not reviewed by moderator and published
Way too much vinegar. Couldn't even finish the first bowl. Will not make again. item not reviewed by moderator and published
It was good love AB and love the show. I like my food a little spicy so I added a few jalapenos and it was sweet and spicy. Delicious item not reviewed by moderator and published
Apple cider? In French Onion Soup? What a ridiculous component for a classic soup. We threw the soup away; literally. This is yet another reason why I enjoyed many of the Good Eats episodes, but found that Alton's recipes are frequently way off the mark. item not reviewed by moderator and published
I really can't speak for this particular Alton Brown recipe but the easiest and absolute best onion soup is the one by Tyler Florence on this very same site. It is simpler and tastes fabulous. Tyler's recipe has a solid 5 star rating with lots of reviews. item not reviewed by moderator and published
Great recipe better then the rest item not reviewed by moderator and published
Gonna make this...any suggestions on which wine I should use??? item not reviewed by moderator and published
Absolutely horrible. I love AB but had to throw this one out after wasting a bunch of ingredients and 5 hours of my life trying to save it. Waaaaaaay too much vinegar. Why does FN still post this recipe? It is terrible. I wish I had read the reviews before making it and wasting my hard earned money. item not reviewed by moderator and published
I love ya Alton, but, apple cider does not belong in French Onion Soup item not reviewed by moderator and published
Alton's recipe calls for Apple Cider not Apple Cider Vinegar. This may have been the reason all you could taste is vinegar. I always go to his recipes first. This is a great and simple one for Alton. Five Stars!!! item not reviewed by moderator and published
OMG can you say vinegar. That's all I could taste even after attempting to water this recipe down with 1 full carton of beef stock, and another of chicken broth. Ultamatley, after 2 hours + of cooking I threw it out. Uggggh. item not reviewed by moderator and published
Thanks Alton : item not reviewed by moderator and published
This was fantastic! I made some adjustments based on what I had available and other reviews: reducing the cider to 8 oz, increasing the chicken broth to around 14 oz, using swiss and mozzarella cheese (instead of Fontina or Gruyere, and substituting dried thyme for the fresh (my supermarket doesn't carry the fresh. I'll definitely make it again; it is a bit sweet, so I may use a combo of red and yellow onions next time. item not reviewed by moderator and published
Completing the first try and following this recipe exactly I found the soup to be too thick and too sweet. Very good recipe but on the next go round I'm going to reduce the apple cider by half and increase the fluids by adding 20 oz of beef stock in addition to the chicken stock. On my rating scale I gave the first shot a B- but with some adjustments to our particular tastes this is a A recipe for sure. item not reviewed by moderator and published
Was wonderful! Kicked it up to notches unknown! My wife loved it, and that is the best review I can give. item not reviewed by moderator and published
A smidge too sweet. I'll cut the cider in half the next time. Otherwise, very tasty! I also made this without an electric skillet and it turned out fine! item not reviewed by moderator and published
I have had the pleasure of making this a few times and I love it! Finding the correct wine to balance the onions was the difficult issue for me as I am not much of an alcohol consumer but WOW! when I figured it out. This has rapidly become my favorite soup. Thank you Alton Brown : item not reviewed by moderator and published
Don't bother with this recipe! Took three hours for onions to carmelize. A super sweet inedible mess. item not reviewed by moderator and published
As much as I love AB, I hated this soup. The Vidalia onions got mushed way before they carmelized and all the additional liquid ingredients hid the rich flavor of the beef broth. Yuck, yuck, yuck. item not reviewed by moderator and published
I've made this before and really liked it. This time, half way through my electric skillet shorted out. Total bummer. I put the onions in a cast iron skillet but the just stewed in their own juices - put half in another cast iron pot and now they seem to be doing okay. We'll see. item not reviewed by moderator and published
Alton brown really let me down on this one, I think maybe something got lost in the measurements. Waaaayyyyyy too sweet, I was definitely looking for saltier, brothier goodness, this did not fit the bill. I don't think sweet onions are right for this soup either. item not reviewed by moderator and published
Was the best french onion soup I have had. I used apple juice and it was great. I can't believe how easy it was to make. item not reviewed by moderator and published
I read the reviews before I fixed this and took to heart the comment that it was too sweet: I made sure to buy an apple cider with absolutely no additional ingredients. BUT! I don't think it's the cider that makes this sweet: I tasted the onions while I was cooking them (just at the salt and butter stage and they were majorly sweet. I think next time (sorry alton I'm going to use spanish onions to see if I can get a more savory flavor. Otherwise, not bad. Just sweet. item not reviewed by moderator and published
I agree with those who say this recipe is different than the classic ones that call for all beef stock only. But after trying it, I can say it may appeal to those who want a slight difference. The mix of stock / liquid lets the sweet earthy taste of the carmelized onions stand out more. I too thought it would be way too much vinegar, but I used the unfiltered natural vinegar as suggested and it cooks down to a very very interesting taste. For those who prefer more beef taste, just play around with the liquid mix, use less chicken stock etc. The beauty is you can adjust it to your own taste. item not reviewed by moderator and published
It was good, but...too much wine and cider, would prefer it to be all beef stock instead of combo. To see and hear Julia Child make her version, search youtube for 'Julia' and 'onion soup'. She uses red wine (only 1 cup and uses a parmesan/swiss combo as the gratinee. item not reviewed by moderator and published
I have the recipe book from Alton's early years and the amount of onions is different. It says 5 Lbs of onions, not 5 onions. I can see why some people would find this recipe too sweet, it's mostly cider! However using 5 lbs of onions yields an amazing soup! item not reviewed by moderator and published
It has a refreshing and sweet flavor that I really enjoyed. Nothing like the usual. A friend of mine that is really a picky eater and he really liked it, wanted more. Very good item not reviewed by moderator and published
Great soup!!! My twist was to follow current recipe but finish in crock pot on low for 4-6 hours. NICE! item not reviewed by moderator and published
My husband will order this soup at any place we eat out if they have it. So I wanted to try &amp; make it for him. I used Alton's recipe. I read some of the reviews &amp; listened to a few about less cider. I used half of what he says &amp; it was perfect. I do not eat this soup out but i am now a fan of thhis recipe. I made it just in time. I ened up sick for a week. Lived off this. The broth is to die for &amp; just warms your bones all around. LOVE IT. Will make it often. : item not reviewed by moderator and published
Yes, it's a little on the sweet side, but if you like that, this is really an amazing recipe. If you don't, lighten up the cider and don't darken the onions as much. Really great recipe :D item not reviewed by moderator and published
Very nice, but I, too, had issues with sweetness. When I made it again, I used only 3 vidalia onions (they were ginormous and 1/2 the recommended amount of unfiltered apple juice (not cider -- what I had. I also ended up adding some more chicken stock at the end. I used a bouquet garni with fresh thyme, sage, and rosemary, and I think this really deepened the flavor. I used a sauvignon blanc for the wine. I had fontina cheese on hand and though that worked well, too. item not reviewed by moderator and published
Love this Recipe! The only thing I will do next time is double the liquids. Filtered Apple Cider was just the right touch of sweetness. &lt;3 item not reviewed by moderator and published
Would using filtered apple cider give this recipe a little less punch in sweetness? I used 8oz of (unfiltered apple cider and it was still too sweet for me. Didn't matter, my spoon still made it to the bottom of the bowl. The key ingredient to this french onion soup is the carmelized onions. You should take the time to achieve this, it took me 45min but I think 60 would have made it even better. The cognac was listed as optional but in my opinion, it's a must. A good quality one. I used two types of cheeses for topping, Gruyere and Montegrappa which I had just bought at a specialty cheese shop. So I used what I had. Very good. Next time my variations would be possibly less in apple cider (maybe 4oz and beef broth instead of chicken as I was looking for more of a robust beef flavor. Alton did a great job teaching us the basics in this recipe and the video was a valuable resource. This recipe is a keeper for me. item not reviewed by moderator and published
This recipe is a keeper. I will serve this when I want to impress my dinner guests! item not reviewed by moderator and published
A+++ item not reviewed by moderator and published
Very Good Recipe. I followed the recipe to the letter and it was very good when complete. ( but it needed something) I then added a little tarragon and a splash of Worcestershire sauce. This gave it the taste I was lookin for. The white wine made the flavor of the onions stand out a little more than my usual recipe which calls for red. item not reviewed by moderator and published
I thought this was recipe was amazing. My son who hates onions was lapping up the soup. It was very easy to do, yes it takes time but it is well worth the effort. This will easily become a staple in our kitchen. I can't wait to make this for family and friends at parties. It will easily wow everyone. I have to repeat, my son, who is seven, who absolutely hates onions, loved this soup. It was delicious. item not reviewed by moderator and published
Read the reviews and noticed that most of the negative comments were from idiots who used VINEGAR!! Utilizing unfilterd cider and a DRY white wine is genius since the sugar is both avoided and/or absorbed by the cider sediment. Did not use the sweet onions or the cognac and this recipe was exceptional! Gave it a 4 simply because of the non-clarity allowing cooks to use the wrong wine, cheese or onions. (or illiterates to use vinegar) item not reviewed by moderator and published
SOUPER bowl for the SUPER BOWL! Wonderful, rich flavor. A bit time consuming but not difficult, and definitely well worth the effort. item not reviewed by moderator and published
A. Brown has TWO listing for French onion soup. This one has the video, the other has the instructions written. both use the same ingredients. I had trouble getting the onions to brown and reduce in my electric skillet at 250 degrees, had to go to 350. Other than that it was great! item not reviewed by moderator and published
NOT SO GOOD item not reviewed by moderator and published
I think this is one of the worst recipes for onion soup I have ever had...I watch food tv network a lot and have watched Eltons show quite often. this recipe was a waste of time,foodand wine...yuck. I would give it a -2 rating. item not reviewed by moderator and published
Directions: Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. item not reviewed by moderator and published
I made this recipe right after Thanksgiving, when I had a load of onions and some leftover beer (from beercan turkey) so I substituted that for the white wine. Turned out quite robust, sort of a "German-onion soup" more than French onion, but quite tasty! item not reviewed by moderator and published
The recipe is in the video.... Great Soup we loved it! item not reviewed by moderator and published
This is an excellent recipe you dont need instructions when theres a video People!!! just look a little closer next time lol I love alton brown and he is the best on FN item not reviewed by moderator and published
@Mateo78 I am talking to you, just so you don't have to wonder. A recipe consists of two things: an ingredient list, and instructions. Not so ridiculous to point out that one of the two are missing. Maybe you are a master chef, but everyone has to start somewhere. I think we have all done something as stupid as burn noodles in the beginning, so you will forgive someone who is concerned about caramelizing onions. No need to bully someone who isn't as advanced as yourself. item not reviewed by moderator and published
This soup turned out amazing! It does take a little extra time but it was worth it when you taste it. item not reviewed by moderator and published
I'm assuming I went wrong at using regular onions, because I had a bad outcome with them. After three hours of cooking, the bottoms were burnt and most of the top still not caramelized, even after pressing down. My mistake though. The method seems wonderful. Will have to try again. Thanks Alton!!! item not reviewed by moderator and published
And a sweet dip at that. I think a lot of people are falling into group think on this one. We all love Alton Brown, but be honest - This recipe sucks. I listened to everyone else, reduced the white wine to just cover the caramelized onions as AE does in the video, reduced the apple cider by 1/3, used plain yellow storage onions, and added more beef broth to make up the liquid difference. The result was very meh. The GF and I ate it, but we are not happy about it. The soup is too thick, and just too onion-y. The consistency of my soup is just like AE's in the video. I know "onion" is in the title, but this is just way way too much. I just watched Julia Child's The French Chef episode in black and white and she used 6 cups of beef broth in a very similar recipe. It was also too sweet. I wish they would implement rating comments on this site, because the top listed comments are certainly not the most helpful. Any way, I would cut out the apple cider completely and reduce the onions by about 1/2. item not reviewed by moderator and published
My friends and i made this and we forgot to add the cognac. That little (optional) touch brought the whole thing together and really mellowed out the flavors for a nice blend. :) item not reviewed by moderator and published
Recipe is too sweet. I used Vidalia onions and the family complained about how sweet it was. item not reviewed by moderator and published
This is the best baked french onion soup I have ever had!! Also the first I ever made. The only problem I had was it wasn't enough so I doubled everything except the onions. The onions I choose were 2 small sweet 1 red and 3 to 4 white ones. I loved the gruyere cheese with some leftover bread and some of the wine I used in the soup. I also used seasoned crutons on top of the soup, instead of the bread.....and what was left over of the cheese!! Very yummy!!! item not reviewed by moderator and published
I followed the recipe to the "T" except for the optional cognac. Like some of the other reviewers, I found it to be very sweet, much sweeter than what I was expecting or had ever had from restaurant style french onion soups. Sweetness aside, the soup was tasty and well-received by our 4 guests. The unanimous comment was that it was surprisingly filling. item not reviewed by moderator and published
Wow, I was really excited about this. I didn't use cider but 1/2 beer....way way too much white wine. Every other recipe I have seen and used either uses no wine or no more than a 1/2 given the recipe proportions. I really had to fix this recipe up, I added some soy sauce, more beef stock, I didn't have any cider so I chopped up an apple, when strained it out. Its o.k. now, but way to much work to fix. This is the second recipe of Alton that has dissapointed me. item not reviewed by moderator and published
I've had a long love affair with onions, so I figured it was about time I learned to make this. As always, AB makes recipes very easy and delicious. Still, it's sweet for my tastes. I used 3 vidalias and 2 red onions, but otherwise followed the recipe exactly as he lays it out in the video. I would suggest using less apple cider and more consumme or stock to even out the sweetness (if so desired). Also, please use a DRY white wine. He suggests in the video to use a Gewurstraminer and I did just that. I can imagine a sweet white wine coupled with apple cider would be overpoweringly sweet. item not reviewed by moderator and published
So simple and so delicious!!! I used Ciabatta bread tho. YUM!!! item not reviewed by moderator and published
This is easy and wonderful! I've given this recipe to several friends that have requested it after eating it. My husband will remind me to make it when we've gone too long with out it. item not reviewed by moderator and published
I read many of the comments posted before trying this recipe, and I do admit to making two changes: a full 4 cups of beef broth and regular (not sweet) yellow onions since having lots in the house was the impetus for finding the recipe in the first place. Caramelizing the onions was very easy and really did only take 45 minutes, with no hovering required. I chose not to skimp on using cognac and real Gruyere cheese, and I'm so glad; the final product was a bit sweeter (still) than the recipes you find in your average eateries, but delightfully so. Definitely make-again-able for my family. For the record, I used Mott's unfiltered apple juice and Ningaloo's chardonnay. item not reviewed by moderator and published
I accidently used Apple Cider Vinager. Only about five ounces though as it was all I had. I did use a little extra broth which diluted the vinegar. Luckily fo me we don't like sweet soups so the apple cider wouldn't have been very appealing to us anyway and the vinager gave it just a little twang we liked. Glad I misread this one. item not reviewed by moderator and published
This Reciepe Does NOT call for apple cider VINEGER! It is just plane APPLE CIDER!!!! Recipe is awesome, I have made it 3 times already! item not reviewed by moderator and published
This recipe was WAY too sweet and inedible after a few bites item not reviewed by moderator and published
This is the best French Onion Soup I have ever tasted. It takes a while, but it is well worth the wait! And yes, read carefully. The recipe calls for apple cider, NOT apple cider vinegar. Follow the recipe carefully and you won't be disappointed! Absolutely delicious! item not reviewed by moderator and published
First...this soup is fantastic. Second, someone wrote a review and said this soup was awful because of the vinegar. The directions call for 2 cups of white wine, but I'll bet a million dollars the reader added white wine vinegar. That would be awful. Yuck. Anyway, follow the directions and you'll be happy you decided to make this soup. item not reviewed by moderator and published
i am cooking this soup as we speak.i immediatly decided to omit the cider vinegar.i used my homemade stock that was not flavorful enought,i added some worchestshire and a little consume and a couple boullion cubes and salt and pepper and the onions to the stock.i read many recipes about the same thing i want to cook and take the ingredients i like.taste taste until you get the taste you like.i was always one to follow recipes exactly and from all the cookbooks,especially the french,use your imagination and be creative.and taste,taste,taste.i try many recipes and spend much time,searching for ingred over the last 25 years and have many disapointments and spent a lot of money for ingredients but i keep trying because i love food and i love to cook.i just learned how to use the computer recently to even look up these things.i depended on cookbooks and magazines for 25 years and the foodnetwork.to all of you who love food and love to cook i would say keep eating and cooking.my love to JULIA CHILD AND PAUL BOCUSE while he is still here I THINK, item not reviewed by moderator and published
This is nice recipe. I also get another easy recipe: Easy French Onion Soup http://www.bethecook.com/recipes/Easy-French-Onion-Soup [img]http://www.bethecook.com/media/3/soupfw.jpg[/img] item not reviewed by moderator and published
Alton is nothing short of GREAT ! We should all know that by now. Soup was fantastic ! The comments and cat fighting amongst the reviewers are hilarious ! Great laughs ! Ya , no vinegar either . Reserve that when you have infections and stuff . LoL ok !? item not reviewed by moderator and published
This came out fantastic, I ate it for 4 days as I was only making it for myself and froze the rest. Awesome, awesome recipe thank you Alton! By the way if you added vinegar instead of cider of course its going to taste gnarly, read the recipe a few times through before you make it *shaking head* item not reviewed by moderator and published
This recipe does not mention vinegar anywhere in it. If you put vinegar in the soup, please learn to read a little more carefully and try it again. If you think you have "too much onion" you must not like onion soup. Also, don't further ruin the recipe by putting beer into it. It's already got wine, how much more alcohol do you really need? This recipe is easy and tasty. I have left out the cognac, and added less wine to let the flavor of the onions and broth/consume come through a little more. Using yellow onions is fine. I may try white and red next time I make it. item not reviewed by moderator and published
I just made the French Onion soup exactly as directed. Yuck! I have never heard of putting vinegar as an ingredient before and I'll never try it again. Sorry Alton, this was a stinker. item not reviewed by moderator and published
If you really want to make this recipe and have it come out as it should, WATCH THE VIDEO!! The written recipe has incorrect ingredients ( in the video he say to NOT use vidalia onions as the will be too sweet) item not reviewed by moderator and published
this is the first time I have ever not liked an AB recipe. I followed the directions exactly (no, I did not confuse Apple Cider with Apple Cider Vinegar) and my end result was not rich enough in flavor and had much too much onions. Next time I will lose about half the onions, use only beef stock and beef consomme, and probably substitute dark beer for the apple cider vinegar, as someone else suggested. This whole recipe just came out so blah that I could even fathom eating the leftovers. item not reviewed by moderator and published
French Onion Soup is a long and hard process with a great reward in the end. This Onion Soup was great, it had all this great flayer but was missing this "pa-zasa". I think all Onion soup missed it so I do not blame Alton, I blame France - LOL - just kidding but I really liked the soup and so did my constituency. item not reviewed by moderator and published
I loved this recipe. I love french onion soup, and this recipe definitely makes the cut. I agree with the others who have criticized the sweetness of the recipe, but the rest of the ingredients certainly possess enough potential for 4 stars. The flavors are layered beautifully in this concoction -- between the bouquet, wine, cider, and cognac it's delicious. That said, next time i'll back off the apple cider by at least half and mellow out the sweetness. The fact of the matter is that french onion soup features ... ONIONS. and onions have a wonderful natural sweetness that is showcased in this dish. if your soup has no sweetness, you are masking the natural taste of the onions, not featuring it. the cider adds a little bit too much sweetness, but i do love the flavor profile. TIP: adding a small portion of lemon juice tossed into the cheese eliminates the stringy-ness of the cheese. no more need to serve scissors with your soup ... item not reviewed by moderator and published
THIS IS AWESOME, THIS RECIPE ACTUALLY GOT MY HUSBAND AND 14 YEAR OLD SON EAT ONIONS :) THANK YOU ALTON' AND YES,PLEASE PEOPLE READ THE RECIPE BEFORE YOU MAKE IT, BECAUSE THERE IS NO WHERE ON THERE OR EVEN THE VIDEO THAT IT SAYS APPLE CIDER VINGER NEVER SAID THAT LMAO IT'S APPLE CIDER AS IN "APPLE JUICE" EVERYONE SHOULD KNOW THAT 10 OZ OF APPLECIDERVINIGER IS TO MUCH LMAO AND INSTEAD OF WHITE WINE I USED BEER, AND LOVED IT item not reviewed by moderator and published
Like many other cooks, I too altered this one. I was "using what I had" and didn't have any white wine on hand. Sounds crazy, but beer worked! I think it even balanced out some of the sweetness. I just added a little apple juice until it got as sweet as I wanted it. Also left out the Cognac - and used a toasted hamburger bun intstead of toast! Ha! Desperate times call for desperate measures - point is, you can use what you have, and it is still delicious. A-hem, just DONT used vinegar. Unless you'd like to make a marinade outta this stuff. :) item not reviewed by moderator and published
I used this recipe as one of the soup courses for a Medeival Feast for 125 guests. I made 5 gallons of the soup and it was gone in 5 minutes. AB, this is an awsome (the very first time I have ever used that particular superlative) version of French Onion Soup. item not reviewed by moderator and published
This soup was very easy prepare and delicious. It is a favorite at my house. The ingredient is Apple Cider NOT vinegar. I can't imagine putting 10oz. of vinegar into anything at one time.......... item not reviewed by moderator and published
I'm really surprised at all the negative comments about vinegar when the recipe does not call for any vinegar at all! You folks need to read your recipes more carefully! item not reviewed by moderator and published
i love this recipe first time i made it and my husband loved it. i had t water it down a little an cook more but did not add cider and so not too sweet item not reviewed by moderator and published
I made this recipe last night. I have made other french onion soups in the past, where I had to bake the onion slices before frying them. This one seemed to work the best, and could be completed with the least amount of dirty dishes. The base for the French onion soup was great. I wasn't a fan of the fresh pressed apple cider (I don't know how people could have confused fresh pressed apple cider, with apple cider vinegar). The Apple cider made the soup a little too sweet. If recommend using more home-made consomme or chicken stock to give it a deeper flavour. item not reviewed by moderator and published
Katie, the recipe calls for apple cider as apple juce, not apple cider vinegar!!! item not reviewed by moderator and published
Everything was turning out beautifully until I added the 10 oz of vinegar. All you can taste is the vinegar. It took lots of water and extra beef broth to make it edible. Nix the vinegar and this could be a good recipe. item not reviewed by moderator and published
So my sister made French onion soup -- it was great! So i decided, i needed to try my hand in order to out do her....of course! So i figured i'd be safe with Alton... well it was good-- but it was too sweet... good cook bad cook- look at the ingredients- you have sweet vidalia onions caramalyzed= sugar, cooked down wine= sugar, apple cider= sugar and I did 14 ounces of both chicken and beef broth and left the cider at 10 oz.. and even switched out a vidalia for 2 white onions... next time--- NO CIDER... I had to admit hers (my sister's) was better.. to which she replied "I thought so too but wasn't going to say anything-- that's like the ultimate crrrrrrrt. And in defense of the guy who said it took 4 hours to do the onions, it didn't take hours but it took a bit lonige than 45 minutes to make sure they didn't burn and for them to turn that mahogany color.... good luck and if you still want to put all the sweet stuff in it--- try it BEFORE anyone else does!! Happy cooking! item not reviewed by moderator and published
I agree with some of the other posters that you could probably reduce the cider vinegar to a tablespoon or two and supplement with beef stock. Otherwise, good and easy. item not reviewed by moderator and published
Like most things Alton makes, I absolutely love this french onion soup. I don't think it's too sweet at all. item not reviewed by moderator and published
Alton uses red and yellow onions, not sweet onions in the video. He also reduces the onions at 250, not 300 in his electric skillet. item not reviewed by moderator and published
I failed to pick up apple cider at the grocery store so I used a dark ale instead and, reading on some of the reviews here, I figure this cut the sweetness down quite a bit. Needless to say, end result was still fantastic. item not reviewed by moderator and published
This was a good recipe and the result was tasty. It wasn't exactly what I was looking for in flavor, so I'll try it again with a bit less cider and a bit more beef broth. Even though the recipe contains a large amount of ingredients, it is not difficult to follow and certainly should not take up to four hours for caramelizing the onions. item not reviewed by moderator and published
This stuff is so sweet you could freeze it and use it as ice cream. Sweet vidalia onions plus sweet apple cider? What was he thinking? Just get some apple sauce and mix with some onion powder...you will end up with the same thing. item not reviewed by moderator and published
This was the first time I was ever able to get my onions the correct color. Alton's method rocks! I like more broth than onions, so I added a lot more broth. I used a whole box of organic beef broth instead of the suggestion. I also put a quart of homemade chicken stock. I used almost a quart of cider. After the wine step, I had to transfer to a soup pot because my electric skillet was way too small. I served this for guests and they loved it as well. It's the first time I didn't mind eating the onions as they really were very sweet. Thanks Alton for a terrific recipe. Jan Sparks, NV item not reviewed by moderator and published
I'm normally not the French Onion Soup kind of girl. But this is excellent. My husband raved about it. Try it! =] item not reviewed by moderator and published
This soup is awesome. Half of you need to stay the heck out of kitchen and put the pots down...and just step away. Going to school and learning to read would probably be helpful too. it's APPLE CIDER, not apple cider VINEGAR....no wonder your soup tasted like socks. *shakes her head* item not reviewed by moderator and published
This was my first attempt at preparing this style of soup. Followed the directions exactly and it turned out better than I had expected! item not reviewed by moderator and published
Following directions and a reasonable knowledge/understanding of ingredients results in a phenomenal tasting soup. How this could possibly turn out too sweet or even sour is beyond understanding. I've made this recipe many times and have never had negative feedback from any guests. In fact, it will be served as part of this year's Christmas dinner as an appetizer to the main course, Chateau Briand. item not reviewed by moderator and published
I have to say, I loved this soup! And it was NOT too sweet, even for my wife, who doesn't like sweet things. I did make some modifications: 1) I used 5 oz Cider, 15 oz chicken stock. I did this because: a) the "cider" I had from the store was essentially juice. It wasn't even unfiltered! So it would have been WAY too sweet to use full strength. b) the white wine I used was on the fruity side. I used "Mayan Sweet" onions and they worked great. I am not sure how or why some people say it takes up to 4 hours to cook the onions. It does not. They were fully caramelized in 45 minutes, or possibly less. LEAVE THE COVER OFF and follow the instructions. Do not stir for the first 20 minutes and stir only every 8-10 minutes thereafter. If you stir more than 5 times, you are stirring too often. Also, I used gruyere for the cheese and found it to be a good counterpoint to the soup. Loved it! item not reviewed by moderator and published
There is no vinegar in the recipe. Apple Cider, NOT apple cider vinegar. item not reviewed by moderator and published
You must be crazy item not reviewed by moderator and published
Try reading the recipe. It was Apple Cider, not apple cider vinegar. Sigh. item not reviewed by moderator and published
So, you gave it 2 stars without even trying it???? Sad, very sad person you are. item not reviewed by moderator and published
Read the ingredients. Apple cider. :) item not reviewed by moderator and published
lol item not reviewed by moderator and published
LOL! I was going to make the same reply. item not reviewed by moderator and published
Why did you put vinegar in it? item not reviewed by moderator and published
APPLE CIDER! Why is everyone putting vinegar in this???? item not reviewed by moderator and published
It doesn't call for vinegar, it's Cider! But you're not the first person to misread the directions on this recipe. LOL! item not reviewed by moderator and published
this recipe says 5 onions but then clarifies it to 4 lbs.... so they need to be BIG onions.... item not reviewed by moderator and published
This review was fantastic :) I agree with you, I like my onion soup more salty, so using red/yellow onions instead. Agree on the lack of explanation on the ingredients as well, but come on people... vinegar, really?? item not reviewed by moderator and published
It does NOT call for vinegar. Why are there so many people that cannot read a simple ingredient list. item not reviewed by moderator and published
I have never heard of putting vinegar in the soup either. Of course Alton called for Apple Cider, NOT Apple Cider Vinegar. Always important to reread the recipe. item not reviewed by moderator and published

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