French Onion Soup

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I have to point out that Alton has another recipe almost exactly the same that has a video. Also, that I changed the recipe because of lack of ingredients and advise of others.

I had a little over 4 lbs of onions. I could not find the beef consomme and I didn't have the apple cider but juice. I did not have an electric skillet.

I cooked them in a dutch oven with 5 oz of apple juice since it is sweeter and increased the beef item (broth.

It was so savory and ADDICTIVE!!!!

Simple easy (burn the onions!but just time consuming. Great project for a lazy Sunday afternoon!

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I made this for my wife not too long ago and we loved it. The taste was amazing, and the house smelled great. Well, it smelled great at first. I have to admit I didn't like the onion smell the next day... LOL

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Loved it! I also wanted to comment that people that change ingredients in a recipe without trying the original first should not post poor reviews. They are reviewing their own recipe, not the original.

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I had resigned myself to never ordering French onion soup in a restaurant, because I usually didn't like it. Lots of them taste like the Lipton's Onion Soup from an envelope (and that is probably just what it is. Yuck. THIS recipe is fabulous! Its taste is wonderfully complex, worth the trouble, even though it's not difficult, just takes a little time. I use strictly Vidalia onions. I use half the apple cider, though, only because I don't care to taste as much of it in the soup. I have also added more beef stock or consomme for a beefier flavor. Again, just a matter of taste preference. Be sure to let the wine simmer all the way down. You don't want to rush this one. As I believe others have said, it's wonderful the next day; I sometimes make it a day prior to having dinner guests so I'm not stuck in the kitchen for too long. I think it gets even better overnight! My crocks are large, so this recipe serves 4 but can be a meal in itself! This is a true keeper -- I already have it memorized, I've made it so many times!

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yes the best is at Bobbie flays bar americain ..wow just drooled a little when i wrote that. but for something made at home this is the bomb ...just really good i made it as an appetizer for some dinner guests i was trying to impress and they thought i was some sort of cooking savant for all its simplicity good onion soup has eluded better cooks than i but no longer.....so in wrapping this up......i liked it

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The first time I made this, I suspected there was something really good hiding behind all that sweetness. The second time I made it, I cut the cider by half and added a bit more beef stock - that made it way better and really delicious!

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I'm a huge sweet onion freak and my wife loves french onion soup so I thought this would be a perfect dish for both our tastes. Unfortunately the cider combined with the natural sweetness of the sweet onions pushed the sweetness meter to far. I'll likely try the recipe again, but substitute regular onions for the sweet onions (or at least by half and sub in additional beef consomme instead of the apple cider...stay tuned!

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It does not say apple cider vinegar. It calls for apple cider!

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10 oz of apple cider vinegar is way too much! Is 10 oz a typo? I feel like it should be 1 oz!

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Soup turned out great!