I used 6 large onions - 3 red and 3 yellow and omitted the wine because I used homemade beef stock with red wine as an ingredient. The cooking times for the onions was longer - nearly 1 hour 15 minutes. With onion soup, I think it is more important to pay attention to the onions than to monitor time (look for carmelization in the first stage, and boil off most of the liquid during the second stage). I also omitted the flour because the stock did not require a thickening agent. I used about 1/2 cup of sherry to deglaze Very good, but I highly recommend making beef stock.
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I used 6 large onions - 3 red and 3 yellow and omitted the wine because I used homemade beef...