I made this recipe following the directions almost to the letter except I substituted the dry white wine for 1 cup rice vinegar and 1/2 cup vegetable stock, substituted 1 cup butter for 1/2 cup butter and 1/4 cup olive oil, increased the amount of Swiss cheese to 1 and 3/4 cups (and used Baby Swiss), doubled the thyme, and added some baby Portabella mushrooms when the liquid was coming to a boil. I didn't need to let it simmer for more than 45mins to get the desired consistency. My husband really liked it, and it definitely reminded me of traditional French onion soup. My only complaint was that the picture was misleading and made it look like a creamer soup. Since I was in a bit of a mood for creamy soup, I added a dollop of 2% Greek yogurt to my serving (you could also use sour cream though it's not as healthy) and it gave the soup a nice smooth consistency. Will probably make again.
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I made this recipe following the directions almost to the letter except I substituted the dry...