French Onion Soup

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My husband will order this soup at any place we eat out if they have it. So I wanted to try & make it for him. I used Alton's recipe. I read some of the reviews & listened to a few about less cider. I used half of what he says & 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 & just warms your bones all around. LOVE IT. Will make it often. :

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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

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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.

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A+++

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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. <3

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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.

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This recipe is a keeper. I will serve this when I want to impress my dinner guests!

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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.

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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.

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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