I've been trying to perfect the onion soup for years, and this recipe served as a perfect base. I try onion soup every chance i get, and I still say mine is the best. This recipe is simple and delicious as is, but here are my tweaks to take it up a notch into perfect (or as close as i've come to date). 1. Use 2 Large Yellow Onions/2 Lg Red Onions 2. Use 1/2 the butter, that's simply too much 3. Caramelize the onions. Naturally. Throw a couple pinches of salt during this process to help the onions sweat. 4. Add 2 cloves minced garlic (w/ onions) 5. Use FRESH THYME Bundle and Bay Leaves and add them WITH the onions. 6. Use 1C Red Wine to deglaze onions. Bring to Boil then Down to simmer and add broth 7. (Here's my magical twist). 6 Cups of Broth - 4 Beef, 2 Chicken (I use Better than Boullioun paste because it's not too salty and therefore I can control the salt) 8. Add 2 tsp Worcestier Sauce (oh...this is key) 9. Chunk and toast french Baguette before adding to soup 10. Shredded GRUYERE Cheese. If you can't find Gruyere, 2 Provolone slices is fine..don't use Swiss. (still dash some parm/romano on there) Voila.

Reviewed On: Feb. 14, 2011

Ever since i made these for a christmas party a couple years ago they make me bring them to every function now! UGH! Here's the only changes i've made over the times i've made them: triple garlic (I'm a garlic lover) The first couple times i made them they were very tastey but they were swimming in liquid when i took them out of the oven. Here's what i do now to make sure that doesnt happen again: - do not butter the baking dish - SQUEEZE the ever living **** out of the spinach, make sure you get all the water out - do not drizzle butter on top - there's plenty of fat in these. That's it...thanks for a great recipe!

Reviewed On: Dec. 24, 2008