I was not as impressed with the soup. Sure, it's beefy and has a good onion flavor, but there are a few key steps missed in the direction thats ABSOLUTELY make a great french onion soup. First and foremost, you must carmelize the onions. To speed this along, I usually throw a teaspoon of sugar into the onions after they've turned translucent. Secondly, deglazing the pan. You don't have to use wine, if you don't have it, but using a little chicken broth to deglaze the pan and scrape all the toasty bits off the pan will help tremendously in developing a rich flavor. These things take seconds and will not add significantly to the amount of time it takes to churn out a good french onion soup. Finally, the provolone adds nothing....except for allowing you to add gobs of extra cheese on a budget. The best choice is a gruyere or swiss. The longer it is aged, the better. I agree, you can add some parmesan to add that saltiness you get from a good aged cheese, but parm is just as expensive. All-in-all, I would say this soup was OK, and comparable to the soup you can buy in the can, but I've had better homemade.
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I was not as impressed with the soup. Sure, it's beefy and has a good onion flavor, but there...