French Onion Soup

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This is a wonderful recipe. It does require quite a bit of time, but worth it! Once the onions start to brown, you have stir frequently to prevent burning or sticking to the bottom of the pan. I have always made French onion soup with beef stock and cognac and vermouth which makes it somewhat richer. But this was light and full flavored. Also, I did not have fresh thyme this time of year and used dried. It worked well. Thanks, Anne, for another restaurant chef winner!

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Delicious!

I used about 2.5 lbs of onions (8ish medium ones. I was worried about my pot being able to adequately sweat that many onions, so I cooked half in the soup pot and the other half in a separate pan and combined them after they had sweated down in size a bit. Overall, I cooked the onions slowly for almost 2 hours to get them a nice, deep color.

I used a homemade chicken stock I made last night using scraps from Anne's Herb Chicken. My husband LOVES French Onion Soup and declared this better than a restaurant!

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It was a snowy day here today so this was perfect for dinner tonight. The aroma in the house was great. It took about an hour to brown the onions but I was able to do other things while they were cooking. Real easy recipe with a lot of flavor. Thanks Anne!

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Just made this for my husband yesterday. I agree that it's going to take a lot longer than the 1 hour to make those onions turn brown and caramelized. As it was slowly cooking the aroma was so good that although I don't eat onion soup I wanted to have a bowl when it was done too. I thought it was very flavorful. Hubby said the soup is delicious but most onion soups are darker in color (I know it's because I didn't let them brown enough in the beginning.

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The time listed is way way understated...add several hours. Also, don't use 8 large onions, that's way way way more then would fit in my 8 qt pot. If you can't follow it to the T and get the right results then it deserves 1 star. All I ended up doing is spending 4 hours getting onion mash.

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This is a great and very simple recipe. I have made onion soup before. Its quite the process. The onions take longer than an hour to do it right. I also take off some of the liquid, but I slowly added it back. Don't want to loose any of those yummy flavors. Just plan on 3-4 hours to do it right, and as Anne said just don't rush it. If its not brown continue to cook those onions.

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The best onion soup I have had, made by me or a restaurant! My husband doesn't like as many onions in his bowl as I do, so we use the leftover onions for other recipes. Absolutely delicious on top of a steak sandwich!!

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Made this las t week for a Valentine's day dinner. Anne is right, caramelizing onions takes a long time. Accept it and move on. Mine came out delicious. The boyfriend thought so too!

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Followed recipe exactly but ended up with French onion goop! Fail!!

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Outstanding flavor and color. Easy (be patient brown the onions well, the kitchen smells great.
Chicken broth works the best... have fun