"This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course." — Chef John
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yellow onions, coarsely chopped
freshly ground black pepper to taste
6 (1/4 inch thick) slices
French baguette, toasted
Gruyere cheese, shredded, or to taste
This is a very good recipe. However, make sure to remove the bay leaf and thyme sprigs.
The French use wine often to flavor their food. I think it's silly to omit wine in a recipe simply because you "don't drink". The wine is not to get you drunk. It is an ingredient necessary to achieve the desired flavor in a dish. So to the previous reviewer, I don't think you should give one star when you obviously did not use the wine, which would have made a huge difference.
Didn't like the flavour at all. When I've had French Onion soup in France the onions were cooked more quickly until they took on a darkish brown colour. This recipe "stews" them and allows the sugar to come out of the onions making it, to me, sickly sweet. Sorry, but not to my taste.
I learned how to make this from Vincent Price's cookbook. It is a long and intermediate recipe. Chef John's recipe here gets the flavor w/o all the fuss. This is an excellent and simple version. The alcohol cooks off and the sherry flavor combines perfectly with the cheese and onions. It is a warming aromatic blend of flavor, which makes it perfect for winter evenings when you know you are "in for the night-all snuggy and warm".
French Onion Soup is my son's favorite and he liked this the best! Very easy to make and flavorful. I love the splash of dry sherry and sherry vinegar. As Chef John suggested in his video recipe to purchase the real Gruyere cheese (which I did) and that adds a layer of pure culinary sophistication. Allow it to simmer long and slow. A wonderful meal on a cold day or anytime!
Excellent french onion soup! Not too heavy nor too salty, as some restaurant versions are. I didn't have sherry handy, so used what I had - red wine vinegar & brandy. Still turned out fantastic! Thanks Chef John!
This was a good onion soup! I used red wine vinegar and a dry white wine because I didn't have sherry or sherry vinegar. I didn't have Gruyere and neither did the store I looked at. Gruyere would be much better though, but I didn't let any of this affect my rating. The reason it doesn't get 5* from me is that I didn't care for the blend of beef and chicken broths; it wasn't as rich as using all beef broth. Other than that, good soup, and DO use the Gruyere if you can get it!
My family loved this. Was a little sweet , won't use vidilia onions next. My fault.
This was fabulous!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy French Onion Soup for Guests
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 157
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