French Onion Soup

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If you don't like the lack of details in this recipe you should try Tyler Florence's French Onion Soup. http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2/index.html
it has more details than this one and is delicious.

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I have not made this recipe yet, but I found it easy to follow. Another person asked about the cheese toasts, you can do one of 2 things, slice french bread into slices lightly brush with olive oil and spread them out one a cookie sheet and bake in low oven till crispy. At that point you can float the bread into ovenproof bowls put the cheese on top and melt in your oven broiler till light brown and bubbley or you can melt the cheese on the crispy bread then float in the cooked soup. As far as the measurements, that seems very plain to me. low and slow on the onions.

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I would recommend you sautee the onions in the butter, let them sweat out, then I would let the onions evaporate, add just a little bit of sugar, then caramelize them....it is important to develop a strong color but not burn them. Add the broth, herbs and simmer as long as it says. I would add salt and pepper to taste and then maybe 4 oz or so of cognac to brighten the flavors. Hopefully the soup part is nice and flavorful.

The bottom of the soup bowl add a couton-like french bread, then add the soup, and cheese on top...let the cheese melt under the broiler(or microwave it

good luck everyone!

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This is one of the worst recipes! I'm not an experienced cook - I'll admit - which is why I need to know how much of something should be added. I have to agree with half the other people who have rated this recipe. There's just not enough information to make this one. I'll be looking for another recipe somewhere else. Thanks!

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I need the recipe broken down a little more. Please tell me what temp to cook the onions at. I'm assuming low, low, low. But I'm good at burning things! Also, where do I find the recipe for the Gruyere toast?

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i'm a cook and so i can go with this recipe, will not have a problem and measure to taste, texture, etc.; but give me a break if you are actually thinking people who look to the food network for favorite recipes will be able to figure this one out; most people won't or cannot, ergo you have been of very little help for most of your viewers, readers, etc. kp

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who measures just add and taste youll get there

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Really dumb. Only receipe I have ever seen with no list of ingredients or amounts. What does the say about your staff?

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Hmmm-do I guess on the amount of butter and cognac that I use. I guess if I use enough cognac, I do not need to worry about how much of everything else I use. This might be a good recipe but I think we all need measurements.

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I love to cook and have for years, so the missing measurements, types of onions do not concern me. I wilI use white onions since I prefer the taste to yellow and I will use my best judgement on how much cognac is needed. I will report back on the results.