French Onion Soup

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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.

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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.

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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.

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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

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I'm normally not the French Onion Soup kind of girl. But this is excellent. My husband raved about it. Try it! =]

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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*

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This was my first attempt at preparing this style of soup. Followed the directions exactly and it turned out better than I had expected!

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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.

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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!

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I really enjoyed this soup!! I used all beef broth and it came out great. Paul from Alaska it is apple cider not apple cider vinegar! Try it again with apple cider it will be worth it.