Crock-Pot-French-Onion-Soup-from-101-Cooking-For-Two1.jpg' alt='Best French Onion Soup Recipe' title='Best French Onion Soup Recipe' />Our Favorite French Onion Soup recipe. I thought this recipe was amazing. I added the herb bouquet. Best Ever French Onion Dip is so creamy and decadent, yet easy to make. Serve with chips or crudite for a satisfying homemade dip at your next get together. Upgrade your soup game with this classic French onion soup recipe from Delish. Learn how to make delicious French onion soup with this classic recipe. I had an amazing homemade beef stock that I could have eaten on its own. Tried it before I added the herbs and it was better than any onion soup I had had. It is still very good but not amazing. I would say if you have a homemade stockbroth that you like and presumably has herb flavor in it dont add the bouquet and you will have THE most delicious. If you use store bought, do as recipe says and youll have a solid onion soup. I had a number of locally grown yellow and red onions on hand and to make way for a new delivery from the CSA box, I decided to make this. I also happened to have a homemade beef bone broth in the freezer, and had just made croutons out of a heel of homemade sourdough bread So, it was time. I used the food processor to slice the onions and I made a batch and a half of soup. In the future, I might try the slow cooker route next time but happened to have time today. Short review delicious and freezes well. I enjoyed the crumbled croutons beneath the melted cheese. Used an aged gouda since I didnt want to go to the store. I had a real jones for French Onion Soup this rainy mid March day, and knowing that tomorrow was my day to cook for the family, I decided to make it from this recipe. Referring to the remarks, I started the onions in the Crock Pot the day before I planned on serving the soup. I used 4 medium yellow onion and, as I had a scallion on hand, I also decided to add it to the onion blend. Additionally I added 1. Tbsp of Better Than Bullion to the Crock. Pot and 34 cup of dry Reisling, which I had on hand. I left the onion mixture in the Crock. Pot on Low for the entire day, stirring occasionally. From another Epicurious recipe I discovered the idea of sauting a garlic clove in the pot prior to adding onions, so I did that first on the second day, prior to adding the onion mixture from the crock pot. I sauted the onion mixture on medium, in a cast iron pot on low medium for about an hour, scraping the bottom of the pot with a metal spatula to get the good stuff from the bottom into the mixture. Then I added the liquid and herbs, brought the pot to a low boil then reduced to a simmer about 2 on a gas cook top and left it to simmer for several hours, scraping the bottom and stirring occasionally. I added a large pinch of sugar, salt and pepper to taste and, about 1 hour prior to serving, added the sherry and another 23c Reisling. I discovered my Fiesta. Ware bowls were ovenproof so I was able to ladle up nice large servings topped with swiss and guyere which melted and browned nicely. Served with a lovely garden salad and the remainder of the baguette to sop up the juices with a bottle of Seni Sweet Reisling to drink the entire family including the 1. The 1. 1 year old passed on the wine and had ginger ale instead of course. I felt the Better Than Bullion added a lot to the broth, which was a store brand, and my son in law suggested that the soup could have been diluted with water as it was very rich. There is enough for weekend leftovers or to freeze if you prefer. Ill make this again, most likely next winter on a cold day it was wonderful and I no longer question why French Onion Soup is so expensive when ordered in a restaurant I made this soup last night. It took a while longer than 3. All as I can say about this soup is that it was Delicious It was sweet but I attribute that to the more than 12 tsp of sherry I splashed on the bottom of our soup bowls I used 3 yellow and 1 red onion the best French Onion soup I have ever had. Excellent The only thing that I did differently was add the sherry when I added the wine. Definitely a keeper. I want to suggest starting your onions in the crockpot. I add the butter and sugar and cook them on high for 4 or 5 hours or cook on low all day. They create their own moisture and cook down beautifully without any attention. I finish the rest of the recipe on the stove. Saut the cooked onions until the onion juices evaporate and turn golden brown in the bottom of the pan. Add 12 of the wine and scrape the bottom of the pan cook again until the wine evaporates and the bottom of the pan turns golden. Add the other 12 of the wine and repeat. This browning step creates silky onions and a depth of flavor that is worth your time. This recipe is really good but I made some mods to it to taste even better. Use salted butter. Used 1 cup Pinot Grigio and half cup Cabernet Sauvignon. Did not use thyme. Did not use the extra butter at the end. Also I am vegetarian so I used No Beef Broth from Better than Bouillon. Try it that way and let me know. You get two for the price of one if you make a rich ramen broth and also use it for French Onion Soup. It adds a nice twist. Delicious and easy, albeit time consuming, to make. French Onion soup doesnt always go well in my house, but everybody loved this recipe Delicious I went a little light on the thyme because thats my preference. Beef And Cabbage Soup. I didnt have oven proof crocks so I melted the cheese on the bread. It will be made again I loved this recipe, however, as I do not eat red meat I used a duck consumme concentrate doubling the amount of concentrate per water for a richer broth. It was sensational. When first adding the sherry, I found it made the soup too sweet. As I made the soup a day ahead, the next day the flavors had married and the initial sweetness resolved. I used yellow rather sweet onions, as suggested previously. After considering onion soup recipes by Julia Child, Marc Bittman, Cooks Illustrated and a few other internet sources, I opted to try this recipe. Onion soup gratinee is a dish my husband and I use as a measure, a barometer, to assess the quality of new restaurants. There are many particulars that come together to create a gratinee deemed compliment worthy the meatiness of the broth with the proper degree of umami undertones without over salting, the degree of caramelization of the onions, the placement of the toasted bread, the technique used to melt the cheese so it overlaps the the sides of the soup bowl. Done correctly, onion soup gratinee can change a lifeIt certainly did mine when I stumbled upon my first bowl at Hamburger Hamlet in West Los Angeles in the mid 1. I give this recipe an astounding 3. That said, I made some tweaks that this recipe omits. Like others who rated this recipe, I made the soup the day prior which allowed flavors to meld. At first tasting the soup seemed sweet to me so I added 1. Umami Bomb consisting of tomato paste, olive paste, anchovy paste and mushroom powder. I also added an extra half teaspoon of salt. That helped balance the sweetness and add some depth. I like the idea of adding the sherry to the bottom on the dish prior to adding the soup. I topped the sherry with oven dried baguette slices and then added the soup. My complaint with many gratinees is having to fight through the cooked cheese and toasted bread to get a half spoonful of soup. Placing the bread on the bottom of the bowl allows full access to the soup once youve cut through the cheese. Regarding cheese, I opted to use a combination of comte and gruyere cheeses. I grated the compte and covered the soup with this grated cheese. Then I cut the gruyere cheese in thin slices and arranged them over the grated cheese so it overlapped the sides of the bowls. It cooked to a delicious crispy treat Our guests devoured their gratinees. My husband said it was the best hed ever had which is saying something, considering we order this dish rather frequently. Moreover, I believe this recipe is a keeper I say Try it you might really like it Im surprised that the recipe calls for Vidalia sweet onions. How many people know that yellow cooking onions have more sugar than sweet onions, and therefore caramelize better. Yellow onions also have more sulphur, the stuff that makes you tear up, which is why I use sweet onions for salad and burgers, but yellow for cooking.