French Onion Soup

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.


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4.8 635
Sorry, I have to be the dissenter however this is NOT the best I've had or made. I found it too acidic - like it was lacking balance - too sharp. I made it EXACTLY as written, opting @ 1 cup of wine rather than 1/2 bottle......everything else was per directions, even the fresh Thyme. Will continue to try other chef's recipes.....maybe Alton next. Ina's didn't thrill me either.  <br /> item not reviewed by moderator and published
Tried this using red cooking wine and a little less beef broth and it turned out quite delicious. I also used havarti cheese. item not reviewed by moderator and published
This is the best French Onion Soup recipe ever!  I've tried many others and they don't hold a candle to this one. Also, after trying white wine and balsamic vinegar in place of the red wine, I've decided it's definitely worth a trip to the store to get the red wine.  I've also heard of using grape juice but I'm so in love with this recipe exactly as written, I won't ever try anything else.  It's perfect!  I will say that Jarlsberg cheese is delicious melted on top of the bread.  I ladle the soup into bowls, place baguette slices on top and then the Jarlsberg cheese.  It goes into a preheated 375 degree F oven for about 15 minutes or until the cheese is just starting to brown around the edges.  I swear I could eat this every night and never get tired of it!<br /> item not reviewed by moderator and published
Wouldn't change a thing except cook onions for at least 45 minutes. item not reviewed by moderator and published
FINALLY, I have found the "keeper" recipe. HOWEVER, and as some folks indicated, there are process issues with the recipe instructions, but after research and looking at reviews, I got it. 4 Onions is about 2 pound of onions, fyi. Most people just have ground thyme and not spriggs, but 2 spriggs is 1/4t. It says salt and pepper to taste, but let's deinfe it at 1/2t salt and 1/4t black pepper. Forget the wine and it should be 8oz of SHERRY. A lot of people complain about carmelization and time and taking 45 minutes or an hour. IT DEPENDS HOW HIGH THE FLAME IS. With a medium flame and constant stirring to ensure not burning, you can do it in 25 minutes. In any event, the instructions should be...carmelize onions in butter (NOthing else, it should come later), add Sherry and cook down, add flour and cook roux. The last 3 min or so is when you add the garlic, ground thyme, salt and pepper and stirring throughout all of this. Then add the broth, bayleaf and remaining ingredients item not reviewed by moderator and published
I wasn't sure I'd like it with red wine, but the results converted me. Outstanding. item not reviewed by moderator and published
Good recipe. I caramelized the onions for at least an hour on low, stirring often, before turning up the flame to finish the process. Caramelized onions REALLY benefit from a sloooooow and deliberate approach. I also used sherry to deglaze. Will use this simple, delicious recipe again. item not reviewed by moderator and published
I signed up for food network just to rate this 5 stars. It is complete awesomeness, I really like how the croutons are made seperately and added to the soup without baking it in bowl. item not reviewed by moderator and published
definitely use a dry Sherry instead of red wine. 1000% better taste. the red wine tannins can get bitter. as well put the garlic crushed in with your bouquet garni during the wine/broth addition time and let them simmer out with the herbs. the garlic if added during the carmelization process will burn and add bitterness to your soup. item not reviewed by moderator and published
This french onion soup is outstanding. Very rich and delicious. Didn't change anything except added more onions. Thank you Tyler. item not reviewed by moderator and published
What can I say but delicious and flavorful. I used the wine: a heafty glass,thyme and flour. The only change I made was to double th onions as I wanted the soup to be hearty. A great soup for a chilly winter's evening. C'est tres bon. Merci Tyler! item not reviewed by moderator and published
Very nice!! I would skip the flour, or use very little. The flour made the soup very very thick. -I added almost an extra quart of stock/water and it still had a texture close to gravy. - Also make sure you caramelize the onions all the way, not just glaze them - It makes it easier to eat if you cut up the bread before putting it on top of the soup - Use closer to 1C of wine, not 1/2 a bottle! - Overall very nice!! item not reviewed by moderator and published
This turned out like a purple, chalky mush. I'm not sure if it's because I used pinot noir. In addition, cooking the bread and cheese separately made the bread hard so it wouldn't mold to the soup crock. Terrible recipe - I'm going to search for better ones. Totally confused by the other (higher) rankings. item not reviewed by moderator and published
Hands down the best french onion soup I've ever tasted! ''Cette soupe était exquise, tout simplement'' :D item not reviewed by moderator and published
What an great French Onion soup. I didn't' have fresh Thyme so I used dried but everything else I followed to the letter. So tasty, I still can't believe I made it! Will be making this again soon!!! Thanks Tyler!!!!! item not reviewed by moderator and published
What, no tips for not bawling your eyes out and dripping snot into the onions while trying to get through slicing four of them? I LOVE onions, but I am HIGHLY sensitive to their sulfur output. If you would like to avoid looking like you've just suffered a major trauma, make sure you're slicing onions that are COLD. I even pop mine in the freezer for about 5 minutes. Also, have a candle burning near by; even a tea light candle can noticeably reduce eye irritation (I try to have a couple going). Like the tutorials show: slice the onions individually keeping the root attached (if you cut that off, you WILL be sorry). Put finished slices in a COVERED pot and put the lid on! I also put my onion scraps in a closed container before I toss them all in the outdoor compost. If your wondering why I go through all of this for onions, I'll give you two reasons: 1 they are AMAZING, and 2, I'm NOT convinced wearing goggles would not result in me slicing something other than onions! item not reviewed by moderator and published
Even my kids loved it! So simple and delicious. Didn't have fresh thyme so used dried instead. Perfect for a rainy California evening item not reviewed by moderator and published
loved this recipes and will make it again, adjusted the amounts of ingredients to make for only one and turned out awesome!! item not reviewed by moderator and published
Tasty, but to much of a gravy than a soup. Going to make it without the flour next time. item not reviewed by moderator and published
Many thanks Tyler. Home feeling sick this weekend and decided to try this recipe and it turned out beautifully. I actually cut it in half, tweaked just a little (used dried thyme and no salt added). and am really enjoying the results. item not reviewed by moderator and published
This was very simple and so delicious. I sliced the onions to thin but otherwise would't change a thing. item not reviewed by moderator and published
I loved this, and I can't wait to cook it again. item not reviewed by moderator and published
Yummy! This is the best French Onion Soup ever! I did spend a lot of time to caramelize my onion (about an hour) and I use a variety of onions! item not reviewed by moderator and published
My husband is a picky eater. It's not often my cooking gets him to hum a tune while he eats and dance a little as well! He was hopping up and down in his chair and humming the whole time he ate 2 bowls! GREAT recipe! item not reviewed by moderator and published
This was a hit at a dinner party - onions took quite some time to cook but overall the recipe was very tasty! item not reviewed by moderator and published
Easy, tastes like classic French onion soup. I followed the recipe except as others noted, did not cook the flour for 10 minutes (1 minute seemed plenty to me). I had a ton of onions from Bountiful Baskets, so I used one white, one red and two yellow onions. Delish item not reviewed by moderator and published
Thank you so much for this wonderful recipe! However, it ruined my onion soups at any restaurant in the future because I believe I won't get any better than this ever! item not reviewed by moderator and published
Better than any I have had in a restaurant. I do have to say that it took much longer to caramelize the onions and cook down the wine, but well worth it. Do think I needed to cut the onions a little thicker too. item not reviewed by moderator and published
Delicious but it is unfortunate that the recipe is not written better, fortunately I allways read the reviews before starting...Funny some peopl actually said it didnt come out good, IF YOU CANT MAKE THIS SOUP, THEN HANG IT UP, onion soup is pretty much fool proof!!! I mean think about what it really takes to make this...Cheers item not reviewed by moderator and published
Fantastic! My husband says it was the best French Onion Soup he's ever had! I only allowed the onions to caramelize for the advised 25 minutes, and they were not fully caramelized at all, however the soup was still incredible! item not reviewed by moderator and published
He reminds me of Tim Heidecker. Pretty good recipe but 25 minutes isn't long enough to caramelize onions properly. item not reviewed by moderator and published
There are numerous errors in this recipe, as some have noted (on a quick perusal of comments), but when you change up a few things, it's quite tasty. Firstly, you will need to caramelize the onions for much longer than 25 minutes -- 45 at a minimum. Don't cook for ten minutes after adding the flour -- one minute is sufficient. And 1 cup of red wine is not "about 1/2 bottle" -- it's less than a third of a bottle (because math). item not reviewed by moderator and published
&lt;3&lt;3&lt;3 item not reviewed by moderator and published
Not Bad. There are a few goofs in the original recipe, but overalla pleasnt result once you self correct. I usually do huge batches of caramelized onions in my crock pot when it's Vidallia season (isn't that such a great time of the year?), and French onion soupsoup is a family favorite. The directions about the flour are wrong, as others have said, and I would also have to say the carmelization is going to take longer to achieve than 25 minutes. You can brown them in that time but the flavor you're needing won't be developed at all and your soup will be blah. I used beef consume, a dry red wine, a bay leaf, 1/2 stick of unsalted butter, left out the thyme, added a quarter cup mushroom broth I had left over, and a smidge of brown sugar. No leftovers! Loved the bread and cheese under the broiler tip instead of putting the bowl of soup under the broiler. item not reviewed by moderator and published
Fantastic soup. Pepe below is correct about follow your cooking knowledge and not the recipe". There is no need to cook the flour for 10 minutes. That is too long. It will scorch. 1 minute is all you need to get rid of flour taste. Toast any bread first before topping the soup. item not reviewed by moderator and published
Great soup!!! item not reviewed by moderator and published
This is one of best onion soup recipes even if not well thought out. You have to follow your cooking knowledge to make it work since the recipe is not quite accurate. Caramelizing onions takes much more time than indicated in the recipe and if cooked for too long they will get mushy. The addition of wine and subsequent reduction will soften the onions more so be sure not overcook them initially. Liquid is critical for cooking the flour without burning it (think roux). After adding the flour, keep stirring to make sure it does not stick and burn. 10 minutes may be too long. You cannot toast bread by putting it on the soup, putting the cheese on top and putting it in the oven. Do this; Arrange the baguette slices, single layered, on a cookie sheet and place in a 350 degree oven for 15 minutes, turning half way. It will produce perfectly, dried, toasted slices. Put the slices on the soup and proceed with the cheese etc. Tend to each step.and you will love the results. item not reviewed by moderator and published
I've made this recipe a handful of times and it's always fantastic, HOWEVER, I was looking through the comments today and decided to try the tip of using baking soda to help the onions caramelize faster. I think I added more than a pinch but not that much more. My onions turned to mush within mintues. I thought it should still taste alright so I cooked the mush down till it was brown and thick. I started to add the red wine and where the wine hit turned green. So I didn't add any more. I added the broth hoping that would help the color. It did, but when I gave it a taste it tasted really funky. So I would suggest don't even tempt fate and try the pinch of baking soda, just be patient and let the onions do their normal thing. item not reviewed by moderator and published
The recipe lies. Carmelization will take 45 minutes, at the least. This is no matter the recipe. Carmlize the onions before adding in the other ingredients because you will burn the butter and spices otherwize. Also, use half red, half white onions for better flavor. There are no short-cuts to carmelization, unfortunately. item not reviewed by moderator and published
Delicious! look no further...get the ingredients and start cooking. item not reviewed by moderator and published
Once I made this recipe my search was over. It's perfect. item not reviewed by moderator and published
Oh YES- Fabulousy; I have been an avid French Onion Soup connoisseur for many years and this recipe comes up well on the top. Previously I have had to up the flavour with good old Marmite (YES-Marmite!). Nothing needed here. So good I could not possibly wait until lunch time-this is my breakfast (no croutons or cheese!!) THANK YOU! item not reviewed by moderator and published
Delicious. The only thing I dd differently was use swiss instead of gruyere. item not reviewed by moderator and published
I love this soup and so does everyone who I have served it too. item not reviewed by moderator and published
This soup was delicious! The only thing I tweaked was adding extra salt. Highly recommend. item not reviewed by moderator and published
I made this soup last night, and it's terrific! Just a note on caramelizing onions: don't add salt until they are finished. The salt brings out too much water and it's hard to get the golden brown. Also, add just a pinch of baking soda to the onions and they will caramelize faster. (I just found out you can caramelize onions in a crockpot with no butter or oil! I'm trying that next time!) item not reviewed by moderator and published
Taste is excellent. I had a problem with the onions disintegrating after I added the wine - not sure if it was the cooking time or the wine that did it. Tasted fantastic though - next time Im going to skip the wine and see if the onions stay intact. item not reviewed by moderator and published
The soup came out fantastic my family loved it only thing I did different I had homemade chicken stock so I did half beef and half chicken stock I love your recipes your the greatest item not reviewed by moderator and published
DELICIOUS! item not reviewed by moderator and published
Awesome.. my boyfriend and I split the recipe in half for us, just enough, will definitely make again. Very easy. item not reviewed by moderator and published
SO TASTY! I am quite the seasoned cook as cooking is my passion, and i have a very picky family (picky in the sense that they know what quality is) and this soup blew everyone out of the water. Instead of beef stock i used half mushroom half chicken and I must say it came out just as good, no complaints here, you can tell it was developed by a chef. I WILL BE USING THIS RECIPE AGAIN. Thank you so much! item not reviewed by moderator and published
Excellent!!! Followed recipe exactly as written. I did use Gruyere Cheese, which I will not use next time, but the soup is excellent! item not reviewed by moderator and published
I am picky about my French onion soup and was very satisfied with how this one turned out. I followed the recipe to a T and, for me, the recommended 25 minutes to caramelize the onions was sufficient. Many other reviews said the onions took much longer. I suspect that the difference may be that I used a copper bottom pan, which conducts heat very well. They were very soft, just shy of getting mushy. The balance of flavors in the soup was perfect. I'll definitely make this one again and again. item not reviewed by moderator and published
I couldn't believe something this delicious came out of my kitchen! item not reviewed by moderator and published
kitchen is about learning to adjust to things......cooking is a simple science...I was rushed for time so I cooked onions on high heat for 15 mins...adding bulgogi sauce and honey to achieve a fermented fruity caramelized onions...sorry no wine around the house.....I eyed ball the flour and naturally it was too much it became paste....so I added more water which worked great since the beef broth and salt I added was too high on sodium anyway...I toasted the cloves, chilli pepper and dehydrated onions ...then grounded them to powder for good luck...concluding with provolone cheese on top item not reviewed by moderator and published
We love the soup. I have vegetarians in the household so I adjusted the recipe. I used vegetable no-salt stock and added a "beefy" flavor with some soy sauce as well as salt. Garlic is important and used 16 cloves, per another recipe I had, and the flavor was perfect. item not reviewed by moderator and published
Awesome recipe! I've made it 3 times already this winter and plans to make it as part of a dinner party this weekend. item not reviewed by moderator and published
Excellent soup and an easy recipe! I agree with the other reviewers that it did take longer to cook the onions, but the outcome was worth it. item not reviewed by moderator and published
This came out more like a thin beef gravy and less like the french onion soup I am accustomed to ordering in restaurants. Not bad, not great. #1. As mentioned, caramelization of the onions took about an hour, not 25 minutes. #2. After adding the wine, it took about 15-20 minutes to reduce, and it never dried up entirely - which is probably best, because adding the flour right after, I imagine the flour would have burned without any liquid at all. I used a basic red wine - Barefoot Red Impressions. Perhaps I'll try sherry or other cooking wine next time instead of a drinking wine. I wish the recipe specified exactly what type of wine, since it is not something I am used to cooking with. #3. The onions ended up being a thick paste after caramelization and reduction, so the soup really had no onion slices left. #4. The beef broth flavour overpowered the 4 medium sized onions - I will use more onion and less broth next time, perhaps adding water to thin out the beef flavour. item not reviewed by moderator and published
Please, wear eye protection when cutting the onions! item not reviewed by moderator and published
Wonderful recipe. I used dry thyme and cut the bread into large crouton size pieces to make it easier to eat. Worked out very nicely with 5-6 per soup bowl. Served it to guest and all were very complimentary of the recipe. Thanks Tyler and Food Network! item not reviewed by moderator and published
I actually really loved this recipe!.. I also agree with how long it took to caramelize these onions it took at least 45 minutes. I was trying to watch my calories on this soup so I also used about 1/4 cup of olive oil and 1/4 stick of regular butter. It turned out just fine with the end result having just a small amount of liquid left in the pan. It didn't totally get dry before I added the broth to it. I also didn't have fresh thyme so I added about 2 heaping tsp of dried thyme to it. I loved this recipe and would do it again. Love the thyme in the soup.. makes the difference in it and the red wine was a sweet wine I used and was very good as well. You won't be disappointed in this recipe I can guarantee you. Anita item not reviewed by moderator and published
I used 4 large Spanish onions. They were very juicy and I couldn't get the onions "dry" when evaporating the wine (which took 20 min). I also used dry thyme instead of fresh. Final result was very good and I would make it again. item not reviewed by moderator and published
The soup was delicious and savory, though as many of the other reviews have pointed out, the time it takes to caramelize the onions is hilariously far off. Expect it to take at least 50 minutes to get proper flavor if cooking at medium hear. item not reviewed by moderator and published
I keep trying new French Onion soups and this one is sort of blah. I put toast on the bottom and the top of my bowl with smoked gouda over each and put it under the broiler - it was sort of tasty but not our favorite. item not reviewed by moderator and published
I loved it! I got the recipe kind of mixed up, but that didn't matter. It came out super delicious! I used white wine because my husband cannot have red wine due to gout. I used Tuscan bread instead of baguettes with no problem. Instead of broiling everything. I put the soup into two Pyrex bowls, covered the soup with cheese-covered, toasted bread and allowed the cheese to melt in a 400 degree (preheated) oven. The time it takes to make this is so worth it. item not reviewed by moderator and published
I haven't made this recipe; I use Julia's. However, to comment on some comments: The reason it takes 60-90 minutes to caramelize onions isn't the onions themselves. Its to build up fond on the bottom of the pot, resulting in a much richer tasting broth at the end. I use a copper-bottomed aluminum dutch oven for this, not an enameled cast-iron one. It makes developing the fond easier. Once the onions start leaving fond, I'll scrape the bottom of the pan every 5 minutes or so, then spread the onions back out in a layer, so they can make more fond. Also, I have destroyed two bowls from putting them under the broiler because the bowls weren't broiler safe. Instead of broiling the bowls, I put the croutons on a silpat lined baking sheet, top them with the swiss cheese and put the baking sheet under the broiler. When gooey and crusty, remove, slip a spatula under the bread/cheese blob and lay that on top of the bowl. Good eats! item not reviewed by moderator and published
It's kind of bland needs more kick after playing around w/this recipe I realized 2 nice table spoons of beef base does the trick along w/the recipe provided. Than it's a 5 star rating give that a try... item not reviewed by moderator and published
This is the best French Onion Soup I have tried. The caramelization time is way off, but if you really know what you are doing, you will be fine. Highly recommended!! item not reviewed by moderator and published
i don't get it,? i am not a cook but will dabble in it to try stuff, i have read EVERYWHERE!!!!!!! to caramelize onions you have to take your time and time it does take. WHY do these websites say it only takes twenty to thirty min. to do so, i have asked cooks where i work and they all said the same it takes time and you cannot rush it. i take it that the real chefs do not write these recipes on this website, just like 90% of the websites out there item not reviewed by moderator and published
I have never made French Onion Soup w/o white wine before but I won't make it any other way now. I followed the recipe to a tee except that I had to use dried thyme - it's all I had. I used Vidalia onions, which fortunately are available here year round now. The only difference in the recipe was that it took about double the amount of time to caramelize the onions but I knew that going in. Just delicious. Six stars! item not reviewed by moderator and published
Awesome flavor! Yes, the times are off, but good food cannot be rushed. I did cut the butter down to 4 tbls, and did 1/2 sherry and 1/2 red wine and also dried thyme because I didn't have any fresh. Amazing item not reviewed by moderator and published
Very tasty, but the times are completely off. Takes a lot longer to carmelize the onions. I used 4 large sweet onions which produced a lot of water after 30 minutes, and inhibited the carmelization. Then after adding the wine, it took well over an hour to reduce, and it still wasn't "dry". When I added the broth, the onions basically disintegrated. So in the end I had a very tasty consommé rather than a thick soup wth large onion slices. I also added a dash of Worchestershire to bring out the flavor. So while the taste was there, I give this a lower rating because of the incorrect times and texture. item not reviewed by moderator and published
Just make it. Yum. nothing else needs to be said. item not reviewed by moderator and published
Delicious! A little salty, but extremely flavorful. Easy to make, but a bit time consuming. Worth the wait! I used sourdough bread with Swiss under the broiler and it tasted great! item not reviewed by moderator and published
This is the best French Onion Soup I've ever made. The difference is the red wine and beef stock as opposed to white wine and chicken stock in most recipes. Very hearty! item not reviewed by moderator and published
This is overall a very simple recipe. I have made it twice and have had great reviews! I do add a little cognac. Also my supermarket did not have gruyere cheese. So I used Fontina and Swiss and worked out fine. Great recipe item not reviewed by moderator and published
Excellent!! I followed the recipe exactly as written. The flavor was amazing. I will never need to order this at a restaurant again when I can easily make it at home now. Thank you Tyler!!! item not reviewed by moderator and published
Very good, used sherry instead. Family had seconds! item not reviewed by moderator and published
Wow! I have always wanted to make French Onion Soup, but was too intimidated. This was awesome! Exactly as written, no changes! item not reviewed by moderator and published
It was delicious! Keeping this one item not reviewed by moderator and published
Excellent! Really tasty! I'll make it again for sure :) item not reviewed by moderator and published
Absolutely delicious! As some of the other reviewers mentioned, the cooking times were a bit longer. The onions took about 30 min to caramelize and about 10 minutes to get 'dry'. I used a Le Creuset dutch oven which I pull out for special items and this recipe definitely is exceptional. I liked that you can control the sodium content in this as well as most French Onion recipes are overly salty. I only had dry thyme and it worked fine. item not reviewed by moderator and published
OK so my husband has been asking for this soup for years... I have never tried French Onion Soup! and have only really eaten onions chopped rather finely so this will be a bit of a stretch for me having hated onions as a kid... I have camelized onions with good results such as in "Onion Dip" so I'm reading all the reviews; this post is so I can eaily look at my review as a note my myself: Add sherry as to not turn onions purple/red and for better flavor, cooking times need to be increased and butter reduced slightly. ~ I'm going to be trying this very soon.. :) item not reviewed by moderator and published
Wonderful! Perfect for this cold weather! Thank you Tyler! item not reviewed by moderator and published
I followed the recipe exactly and it was DELICIOUS! I've made this 2x and the whole family loved it. Thanks for sharing Tyler! item not reviewed by moderator and published
Great recipe, but I always try to make some changes to any recipe in order to make it my own. In the case of this recipe, I substituted cognac for wine and I doubled the garlic. My fiancee eats French Onion Soup whenever we go out for dinner and he said my soup was better than any French Onion Soup he has ever had. My advice, don't rush it. This soup is well worth the time. item not reviewed by moderator and published
This was the first recipe on Google and it had a 5 star ranking so it seemed like a no brainer. I wasn't disappointed at all, we'll maybe a little with the cook times. This came out really well but took me nearly 3 hours to complete. The 4 onions in my stock pot took 2 hours to carmelize as requested by the recipe. I also would have cut back on the butter as the onions became too wet and believe that is part of what made them take so long to carmelize. Few people complained about the taste and I would stress that you make sure to carmelize your onions and boil off the wine. Both of those steps seemed crucial to getting good flavor and color. item not reviewed by moderator and published
Killer soup! Used 1/2 tsp. dried thyme as I didn't have fresh sprigs, and Shiraz wine. Totally delicious! Carmelized onions for over an hour. Yum! item not reviewed by moderator and published
Excellent soup recipe. I used a Shiraz wine. Times will vary because all stoves are different. My times were pretty consistent with the recipe but I followed the recipe by varying the temperatures as stated. I have a gas stove which provides a more consistent level of heat as well. item not reviewed by moderator and published
So good doing it again and inviting guests item not reviewed by moderator and published
Love it Love it Love it!!! I do tweak it every now and then depending on what we have in the kitchen, like oregano instead of thyme and swiss and provolone instead of gorgonzola - we live in a rural area where nice cheese require an hour drive - This time instead of butter, I cooked bacon in the dutch oven, drained 90% of the grease and cooked the onion in reserved fat - then added the bacon crumbles to the soup right before broiling the cheese - a very yummy variation! :-) item not reviewed by moderator and published
hated it item not reviewed by moderator and published
This soup is VERY GOOD. My family Loved IT. The ONLY changes I made was I cooked it slower and I used Provolone cheese. During the fall and winter months I make a different soup each week. My family wants this soup to be in a monthly rotation. item not reviewed by moderator and published
i absolutely love it...i make it every year around the fall/winter season. not to mention i love Tyler Florence Too....its no wonder this soup was amazing &lt;3 item not reviewed by moderator and published
I have made French Onion soup for years, but have ALWAYS used white wine in it. I love Tyler Florence's recipes (most of them) so when I seen his using red wine and thyme, i tried it.... I WILL MAKE IT THIS WAY ALWAYS! Everything has such great flavor, even the baguette with the cheese instead of melting cheese on bowl just to have a harder time cleaning it! Thanks Food Network and Tyler Florence item not reviewed by moderator and published
Yummy, yummy, yummy! This was the first time that I made French onion soup and this soup did not disappoint. My husband loved it!! It was easy to make and the flavor was so rich. item not reviewed by moderator and published
So fantastic!! Have made this for parties and it&amp;#39;s always a crowd favorite! Can&amp;#39;t go back to any other french onion soup after tasting this one!! item not reviewed by moderator and published
I just made this tonight and it was very good. It tasted very similar to the Onion Soup I had in Paris. If you have ever caramelized onions before you know it takes much longer than what this recipe says. You need to cook at least 40 min-1 hour. I added a tiny amount of sugar and covered mine for 10 minutes, then took the lid off for another 40ish minutes. I don&amp;#39;t care for the flavor of wine so I did not add it. Instead, I added about a teaspoon and a half of tomato PASTE. This makes up for the acidity and bitterness of the wine. I added a little extra beef stock to replace the liquid. As others have said, the butter is too much. I cut it in half and still thought it was almost too much. Everything else I followed as written. The Gruyere stinks when you are shredding it but it is delicious after it&amp;#39;s been toasted on the bread. Don&amp;#39;t skip this cheese and unless you have already tried it and don&amp;#39;t care for it, don&amp;#39;t substitute another cheese. Overall, very good. item not reviewed by moderator and published
This was exactly what I was looking for. Super delicious, super easy. item not reviewed by moderator and published
I did the same thing, signing up just to rate this recipe 5 stars. :) item not reviewed by moderator and published
Sounds like you forgot the beef broth item not reviewed by moderator and published
I just made it tonight and it turned out wonderful. Using Pinot noir shouldn't have made a difference as that wine is a lighter red than something like a cab. My guess is that you didn't carmelize your onions properly. Then adding a good beef broth would have negated any purple hues in the soup. item not reviewed by moderator and published
What about aviator goggles? You know, the kind that old pilots used to wear. I'm sure those are meant to be seen clearly through above water. Seems like a lot of trouble to go through chilling onions and lighting candles. item not reviewed by moderator and published
Perhaps some type of sealed laboratory goggles would work as well. item not reviewed by moderator and published
I use my old lab goggles from chem class in college, works pretty perfectly even though they don't seal great anymore! item not reviewed by moderator and published
I am really sensitive to onion tears too.  I've found the absolute BEST way to keep from burning my eyes out is to put bread crust in my nose.  Funny, I know, but I read somewhere that holding a slice of bread in your mouth would work.  It didn't work at all for me, so I tore the crust off, folded 2" pieces in half with the outside showing and put the folded edge of one piece in each nostril.  If you did this with the soft part of the bread, you might be picking bread out of your nose for days, but the crust works great.  I also like to work near my sink so I can rinse my hands off frequently, which also seems to help.  Since most of the irritation is from smelling the onions, goggles probably wouldn't work.<br /> item not reviewed by moderator and published
Can't wait to try it. Our family also adds Marmite to it, so we will see how it goes! item not reviewed by moderator and published
Agree with other posts regarding too much butter too - will only use 1/2 stick next time. item not reviewed by moderator and published
Your first sentence "..thin beef gravy.." and your last sentence "..perhaps adding water to thin out the beef flavour". I'm confused because I know you are. No disrespect but it doesn't sound like you know your way around the kitchen. item not reviewed by moderator and published
Try using vegetable stock and some soy sauce instead of salt. item not reviewed by moderator and published
Note to self: use Swiss and Parm as substitute, costs less and not so strong taste. item not reviewed by moderator and published

Not what you're looking for? Try:

French Onion Soup

Recipe courtesy of Sandra Lee