French Onion Soup

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I made this with vegetarian beef broth and it was still delicious. However, it took over an hour to caramelize the onions and at least 40 minutes to cook off the wine, just like everyone else mentioned here. Find something else to do while your onions are cooking.

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Our absolute favorite soup & maybe recipe to make at home in general! Perfect balance of flavors, simple to make & tastes even better the day after....or as many days as it takes you to finish it off.

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This has to be the BEST french onion soup I have ever had!! I cut the recipe in half and wish I hadn't because we have no leftovers :( This recipe cooked much faster than the recipe stated but I think it's because I cut the recipe down. EASY to prepare. I watched the video to match up the look of each stage of the recipe. SIMPLE & DELICIOUS. You will not need to add or take away any ingredients in this recipe; it is PERFECT PERFECT PERFECT!!!!

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We LOVE this soup!! We make it all the time & just love it whenever we make it!

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This is the best french onion soup recipe! I takes me about 21/2 hours start to finish. As another said, I used Madeira wine when I put the beef stock in. It really makes the difference.
Also, like any soup it is much better the next day. I really liked toasting the bread before putting it in the soup. It made the bread more like a crouton. Thanks for the recipe! I make it at least once every two weeks.
Thanks

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Wow this is by far the best French onion soup recipe. Tastes just like a good French restaurant I go to. Well worth the effort and expense.

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This recipe turned out AMAZING! I LOVE French Onion Soup, and I've tried several other recipes, but this one is by far the winner. Used earth balance instead of butter, unsalted beef broth and skipped the whole toast/crouton making process, just dunked some crusty bread into it. The onions take a lot longer to caramelize than stated in the recipe, but they eventually get there.

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I've used this recipe about 6 times at the request of my husband. We absolutely love this soup, it is very flavorful and delicious; very tasty and hits the spot. The recipe states 1/2 bottle of wine 1 cup, which is strange because 1/2 a bottle is not 1 cup. What I do is use about a cup of wine for the evaporation part since 1/2 a bottle takes much too long to evaporate. Then when the broth is added, I find adding the rest of the wine brings out most of the flavor (about 2 cups more or less, you can adjust to your liking. Lastly I agree with most that it takes longer to caramelize than the recipe states, however placing the onions in a cast iron skillet helps (using a non stick pan or pot might add more time to the caramelization. It also helps to use less butter, I found the butter in the recipe too excessive, which doesn't allow the onions to caramelize properly. The caramelization is important if you want to really get that full flavor out of the onions.

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This was my first time preparing french onion soup and Tyler's recipe was on "point". I did modify to add 1/4 tsp of sugar to speed up the onions' carmelization process and I can truly say that this is the best french onion soup I have ever had. Thanks Tyler!

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I have made this several times and it is always a hit. SO delicious and haven't yet found a restaurant that can do it better taste-wise. Freezes beautifully and is always a treat when served. It is worth using the Gruyere even though it may be harder to find in some areas (and a bit more expensive.