French Onion Soup

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This was good but I wish she hadn't said to "generously sprinkle with salt" because I added too much and was too salty. But I would make again.

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We love caramelize onions, but I never salt seasoned it. They become so sweet. The soup was delicious, my husband loved it.

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After several searching for French onion soup recipes, Anne Burrell's recipe is the most genuine and gourmet. I followed the exact recipes and the onion took a few hours to come to brown. It came out perfect and omg I'll do this again at home. Thank you Anne. You're awesome!!!

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Do not follow the recipe with regard to salt! I used four cups beef and four cups chicken broth made with goya powdered bullion. No salt at all. It was perfect. My onions browned but I never sweated them,just started right away cooking low and slow in the oil. It did take at least an hour or more to brown. I used exact amount of dry sherry and no thyme. If I ordered that in a restaurant, I would get it again, and again. Sooooooo flavorful. Can't wait to have it again tomorrow. I only gave it three stars because if I used the recipe as is I think it would have been very salty.

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Two comments right up front: could have used a benchmark for the amount of salt, other than "sprinkle generously" (for 8 onions that filled my sizable stock pot it was easy to err on the side of too much salt. Also the "low and slow" depends entirely on the intensity of the burner you are using. I originally had the stock pot on low on an appropriate sized burner (I have a great gas cooktop but, after 2 hours, I had to move it to my "turbo" burner where the low setting is pretty intense. The onions took about a half hour after that to lose the excess liquid and to begin to brown. Other than the fact that I over-salted, the soup was excellent. I used 1/2 homemade chicken stock, 1/2 store bought chicken stock. The time factor was a drag, but now that I know to cook on an above-average "low" setting, I will also take another reviewer's advice to use less salt up front to avoid too much water leeching from the onions.

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My onions never did caramelize. Perhaps my pot was too small or maybe the onions were too large. When watching Bobby Deen caramelize onions, he advised not to add salt to the onions during caramelization b/c salt will make the onions release their water, which will prevent the onions from browning. I used smoked Gruyere because that was all my grocer had, and it did not melt to a gooey texture. I also used some old cooking sherry. The flavor was lacking something. I will try this again with smaller onions, better sherry and follow Bobby's tip.

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Never got past the onions. Tried it twice and wasted 2 lbs of onions. Cooked exactly as instructed, ended up with onion mush both times. The onions completely broke down. I then cooked the onions my way. I skipped the first part and just cook the onions without a lid, for 1 hour on low. They softened and browned beautifully. I also added only a pinch of salt. Everything worked out fine after that.

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I've never really used a recipe to make French Onion soup before but this is a very good one. I did use a combination of chicken stock and beef consomee but both were homemade and I don't think it would have changed the flavor much. I also added a pinch of quatre epice which gave it a nice depth of flavor. I think what makes this recipe so good is the long, slow, camelization of the onions and the amount of dry sherry. Many recipes for onion soup call for dry sherry or cognac but usually only a tablespoon or two. Using this amount and then reducing it down really gives a great flavor base. Thanks Anne!

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It took me about 3 hours just to carmelized the onions. I used chicken stock and it came out good. Next time, I'll cut the recipe in half, maybe it will cut down the cooking time.

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You'll be **so** much happier if you use veggie stock--what a difference....!!!!! :