French Onion Soup

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This soup was just OK. I have had much better versions both in restaurants and home made. It just really did not have a good flavor and I am an experienced cook and followed the recipe.

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Tyler who???? Tyler Florence, I'm so, so, so sorry I've never really heard of you before but damn I wish I had. This french onion soup is love at first sip! Really! I love how all the flavors of the thyme, red wine, and sweet onions shine through the beef broth. I lightly salted and peppered the onions as they were simmering, and that was enough. When I tasted it in the final stages it was absolutely perfect! The only thing I think potential soup makers should know is that the time estimate is wrong. I sauteed my onions for about 45 minutes in order to get them to where they needed to be. It also took more than 5 minutes for the wine to absorb into the onion. All in all, I think this took me a little over 2 hours from start to finish, but I feel it was well worth the wait. I served it with halved slices of Anne Burrell's focaccia with gruyere from the day prior. Consider this recipe bookmarked.

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I made this a while back because I was looking for a simple onion soup recipe. This was it. Like most people, I had to cook the onions longer, but overall I really enjoyed the flavor. I decided to melt the cheese under the broiler in the soup bowl the first time; yet, afterwards I just tossed the cheese and bread in the soup sans the broiler. That's how they serve it in France, so I figured I'd just go with it. In fact, I preferred it that way since the cheese melted into the soup.

When I make this again, I'm going to saute the onions in my cast iron skillet to see if that helps to cook them more evenly. I also may cut down on the flour since I like my onion soup a bit more soupy.

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Really good and tasty. Quite simple as well :

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Awesome soup and it couldn't have been simpler. I had two deviations from the recipe. First, it took more like an hour to caramelize the onions; second, instead of the traditional bread and cheese topping, I used homemade spaetzles and mixed in some fresh-grated parmesan cheese into the batter and dropped them into the soup by tiny teaspoonfuls. I've been making it with spaetzles the past 40 years from an old recipe I'd found in a the newspaper.

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This was an awesome recipe! My husband used a not too overpowering cabernet sauvignon which I think made a significant difference. I used to use whatever leftover wines to cook with and the reds usually left me not too thrilled with the end result. Can't remember if it was Emeril, Guy Fieri or both who said not to cook with wines you wouldn't drink. Great recipe!

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wonderful treat! who knew I could make this?!
It definitely took longer to cook, more like 2 - 21/2 hrs, but so worth it!

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5 Stars on my 1st attempt. The soup turned out decadent with little effort. My onions took little over 30 mins to caramelize, the soup tastes rich and hearty. I have 5 - 6 good sized portions. Will be making again, perfect weekend soup!

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The best.. True to the original French version

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Best french onion ever. Tyler is a genius, I wish he was on Food Network more often, his recipes are always truly the ultimate. Very important to let the onions get as dry as possible after the wine is poured in, also, the more carmelization on them the better. I added a bouillon cube with the broth to give it a little more hearty flavor, also cooked with a few basil leaves. Be sure to season to taste, def needs a little more salt and pepper added at the end. I wrote about it on my blog listed under my profile, made some homemade herb croutons that added a lot. My friends and family were all in unanimous agreement that this was the best french onion they've had, thanks Tyler this is on my ultimate recipes now!