French Onion Soup

This is at best ok as a lazy way to make the soup.
Sorry but if you have to add sugar to the onions you truly don't know how to make it. The sweetness comes from the sugars in properly caramelized, well browned, but not burned, onions. The process takes longer over medium heat with lots of stirring and some attention (the darker you can get the onions without burnibg the better) but the final result is far superior. Fresh or dried thyme (cut the amount when dried because it can overpower, it's very strong) added to the onions as they cook and white wine to deglaze the onions is essential. Add your stock or broth and let it simmer and develope.
Just as an aside, it's best to make this (as with any soup) today and serve it tomorrow. The flavours marry and give you something amazing

A simple, quick, and tasty version of French Onion Soup. I've been searching for an easy version of this soup, and this recipe fit the bill. I used a mix of white and yellow onions and sprinkled Gruyere cheese on top of the french bread. Excellent!

Nummy Nummy Nummy!!!!! Don't change a thing -- make it just like this and you'll be in heaven!

This was easy and full of flavor.I have never made french onion soup before, but will be making this one again!! I cooked the onions in butter for 40 minutes as well and added a splash of wine to the broth. Ruba cut clove of garlic over the toasted baguette before topping with Gruyere and brioling. Yum! Yum! Thanks, J.C.

This is great soup. I tend to like my french onion really brothy, so I used 5 cups of broth and less onions. Perfect! I'm thinking of maybe adding a little red wine next time but it certainly tastes wonderful just as is.