Nothing wrong with this classic recipe, but two things I do: I think a key ingredient to french onion soup is thyme. I slowly brown/carmelize the onions over an extended period of time. This yields better flavors. 10 minutes will not do it.
A few other 'ideas'? I'm into spicy foods and will often throw a couple of bird's eye peppers or similar. On occasion, I'll add bacon for a bit of a Canadian twist. But if you do, do so after you've finished cooking the soup. Otherwise, it will tend to cook the bacon flavor right out and simply leave the soup just a bit saltier than it already it was.
Finally, consider making an extra effort on the bread. Cut or break into appropriate sized pieces and throw into a bag with a bit of olive oil, thyme, pepper, etc; and shake it like a polaroid picture. Then bake in oven until dry and crunchy. Keep these on hand for the next few days to throw into your soup as required.
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Nothing wrong with this classic recipe, but two things I do: I think a key ingredient to...