SOOO good! I've tried about six different recipes for French Onion Soup, and I was always seriously disappointed until this recipe. It's not too salty, the wine adds a nice flavor without being overpowering, and the beef with chicken broth was a nice combo.
HOWEVER, I did a few things a tad differently, just because I worked with what I had lying around.
1. I used ALL yellow onions (It was all I had!), so I threw in 1/2 tsp of sugar with the salt while I cooked the onions.
2. I also had only 40oz of beef stock (a big box and one can) and no chicken broth, so I used all the beef stock plus 22oz water (just to make sure i had the correct amount of liquid) and I threw in a chicken bouillon cube.
3. I didn't have fresh herbs so i used dried (1tsp dried parsley, 1/2 tsp dried thyme, 1 bay leaf) plus added some herbs de provence (I didn't measure, just threw some in).
4. I added only 1/2 tbls of balsamic vinegar (has to be GOOD kind! Balsamic vinegar is NOT something to be cheap with. It can totally ruin a great recipe!) and then remembered the poster's comment that the vinegar counteracts a chemical reaction caused by RED onions. Since I had no red onions, I didn't add the other 1/2 tbls.
Other than that, everything was followed exactly, and this recipe is a KEEPER! :)
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SOOO good! I've tried about six different recipes for French Onion Soup, and I was always...