This has the potential to be a really good french onion soup but the recipe as written needs some changes. 1. I would recommend using half the amount of onions called for. After cutting the recipe in half and only using one small sweet onion and one large white onion, I still had enough soup for 4 people (as an appetizer). 2. I added only a pinch of salt, broth is salty enough. 3. I cooked only 3 slices of bacon and that was plenty of grease! 4. I added the recommended allotment of wine and thought it was too much. 5. Use real sherry, not cooking sherry. With those changes I think this would be a five star recipe. The bacon adds a unique flavor.

My gang is in love with "Liberty Onion Soup" so I enjoy trying different versions. Being that no one reviewed this recipe I decided to give it a try. I just hate to see lonely recipes. Maybe the bacon fat scared people off, but my feeling is that most of the time I cook heart healty meals, so once in a while, you can splurge. Like Emeril always says "Pork fat rules"! He's right, because the flavor was wonderful although I did drain the fat once the onions were cooked thru; which, however, should really be cooked until a deep golden brown in order to bring out the sweetness of the onion. I also added a bay leaf, thyme, garlic powder, black pepper, a can of beef consomme and used red wine instead of white. Very, very good Julia and we thank you for sharing this great soup recipe!