French Onion Soup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

thanks for all of the tips, everybody. carmelizing the onions now. smells so good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a huge fan of French Onion soup and have tried many recipes, this was by far the best. Very simple to make and well worth the wait for the onions!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Anne, honey, I knew I loved you and now I know why. This soup is wonderful - deep, rich flavour without having to resort to three different stocks and half a dozen seasonings (and not inconsiderable kitchen skills. Yes, it does take some time, but it's not *active* time - you can wander off and read a book while the kitchen fills with wonderful aromas. Husband and even children loved this one - I used Emmentaler instead of Gruyere and (slightly reduced dry vermouth instead of sherry, but I doubt these were noteworthy substitutions - just what was in the house.

As for caramelizing the onions, I used a huge and ancient iron Dutch ovens, sweated them for 20 minutes, then took off the lid, turned the fire down to low, and waited, pushing them around occasionally with a wooden spoon, for maybe another hour and a half. I suspect it is easier with a very heavy pot, so you have even heat distribution.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I noticed a lot of comments on people having trouble getting their onions caramelized. It may be that you need a wider pot. If the onions are too clumped together which will result in more "steaming," which is the opposite of what you want.

Just a though

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a soup Queen and this truly takes the cake. I was making it for 2 so I cut the recipe in half. Caramelized the onions as Anne said, DO IT THIS WAY!!!! It takes awhile but it really works. I deglazed the pan with a splash of Cabernet Sauvignon instead of Sherry, used beef broth instead of chicken and melted provolone on top instead of the other cheeses just because of my preference. The soup had a truly deep flavor that was not too salty nor too sweet but a great mixture of both. I really like ordering just a bowl of french onion soup and a big glass of red wine at a restaurant when I need some comforting, but I get that at home now!!! Thanks, Anne :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It does take time...but if you "add a little sugar and salt" while carmelizing your onions, it will be great! Salt and sugar brings out the natural juices in the onions, which evaporates, draws out the moisture and helps in the browning. Be easy on both so you don't mess up what you are preparing. If used in moderation, you won't even know they are there. Taste, then season as usual.

Patience, Patience, Patience....and taste, taste, taste!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just read the headlines of all the reviews, and I wish I wouldn't have. I, like everyone else, never got my onions to caramelize as directed but gave up after 2 hrs, even though the recipe said to accept the time and move on; however, the soup was delicious. I love this woman!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This soup was delicious! I, too, had a problem with getting onions as caramelized I would like, but I think it was just because my pot wasn't wide enough, thus less surface area for evaporation. Someday I might try this with beef stock instead and see if the flavor is any deeper. But it was wonderful as is.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe. I was glad I read the other reviews because I prepared this hours in advance. It took 2 1/2 hours to caramelize the onions. Also, I love salt, but the end result was too salty for me. I had to cut the soup with beef stock (which I used instead of chicken to eat an entire bowl. But the flavor was incredible.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thanks Anne for showing me how easy French Onion Soup is to make. I followed the recipe to the tee except I did not have 8 onions I only had 5 so I just reduced by a little bit the rest of the ingredients. It too came out way too salty for me so next time I will not salt and let the ingredients do the flavoring itself. I loved the cheese on top and no way would it have served 6 people but I only used the 5 onions. My husband and I had our first French Onion Soup in Northern Ca. on a trip to Oregon and just fell in love with it. I was so happy to see you make it. I did have trouble caramelizing the onions and just turned up the heat and in about 15 minutes I could smell the difference and ran to check I almost got them too brown.. I was serving the soup as an appertizer but never got tot he main course since we filled up on the soup. Thanks Anne I just love everything that you have made and I can't wait until the weekends to watch your show. Debbie Dawson, Hanford Ca.