I'm looking for a really good recipe for French Onion Soup!?

I've had some really good ones in the past, and they seemed to have a rich beefy broth that had a hint of wine. Help! This is one of my favorite cold weather foods and I'd love to make some up!I'm looking for a really good recipe for French Onion Soup!?
It's easy, quick, and yummy! Give it a shot!





8 onions, sliced


2 cloves garlic, minced


1/3 cup olive oil


2 tablespoons all-purpose flour


8 cups beef stock


1/4 cup dry white wine


1/2 teaspoon dried thyme


1 bay leaf


Salt and pepper


1 loaf French bread


2 cups grated Gruyere





Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.


Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.I'm looking for a really good recipe for French Onion Soup!?
Modifications to any recipe:


You can add a bit of red wine to the beef broth but the key is to add sweet vermouth for that flavor.





Also cut up a few different kinds of onions and caramelize them (cooking very slowly) before adding the broth mixture. The cook it again for at least 30 minutes if possible. Let it cool and when you reheat it, it should be richer.
French Onion Soup





INGREDIENTS


1 tablespoon butter


1 tablespoon olive oil


4 large onion, thinly sliced


1 tablespoon all-purpose flour


2 (14 ounce) cans beef broth


1/2 cup white wine


1 1/2 cups water


2 bay leaves


6 slices French bread


1 cup shredded Swiss cheese





DIRECTIONS


In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.


Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.


Preheat oven broiler.


Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.


Place bowls under broiler until cheese is melted.
2 tablespoons margarine or butter


2cups thinly sliced onions


4cups beef broth


2 tablespoons dry sherry


1 teaspoon Worcestershire sauce


4-6 slices french bread,toasted


3/4 to 1 cup shredded Gruyere Jarlsberg or Swiss cheeses better with Swiss cheese in my taste


in a large bowl saucepan melt margarine or butter stir in onions cook overed over med. low heat for 8 to 10 mins. add beef broth dry sherry Worcestershire sauce and dash pepper bring to boil reduce heat cover and simmer for 10 minutes sprinkle toasted bread with cheese and then you serve it yummy make 4 to 6 side dishes.
Onion soup was invented by the king's chef on a hunting trip which took off before the provisions arrived. All the chef had was onions a few steak bones, some cheese, and some champaigne. He mixed them together and the king liked it.





The following recipes are from Larousse Gastronomique, English edition of 1961. Good luck.


Soupe A L'Oignon:


Slice 1/2 lb. of onions finely and fry in butter, cooking them thoroughly but without allowing to color too much.





When the onion is nearly done, sprinkle it with 2 tablespoons of flour. Stir with a wooden spoon for a few moments. Add 2 quarts of white consumme or, if the soup is intended as a Lenten dish, an equal quantity of water. Cook for 25 minutes. Pour this soup over slices of bread dried in the oven.





If you want cheese:


Sprinkle grated cheese on the bread which is layered on the botton of an ovenproof erthenware bowl. Pour the soup over the bread, sprinkle more cheese on top and put it in the oven to brown the cheese.
Beancakes recipe is a good one. My preference is to use sherry instead of white wine and grueyer cheese.
Don't be fooled by the others. This is the best recipe I have ever come across! Hope you enjoy.





6 large onions, chopped


1/2 cup butter


6 (10 1/2 ounce) cans condensed beef broth, undiluted


1 1/2 teaspoons Worcestershire sauce


3 bay leaves


10 slices French bread, toasted


shredded parmesan cheese


shredded mozzarella cheese





In a large skillet, saute onions in butter until crisp-tender.


Transfer to an ungreased 5 quart slow cooker/crock pot.


Add the broth, Worcestershire sauce, and bay leaves.


Cover and cook on low for 5 to 7 hours or until the onions are tender.


Discard bay leaves.


Top each serving with french bread and cheeses.
French Onion Soup








3 tablespoons beef or turkey bacon drippings (4 bacon strips)


6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced


2 large shallots, chopped


1 tablespoon balsamic vinegar


1 cup burgundy wine


2 teaspoons dried oregano


3 quarts chicken broth


Salt and freshly ground black pepper, to taste


Sliced baquette, toasted and seasoned


Swiss cheese, grated


Flat-leaf parsley, chopped, for garnish





In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard


bacon.





Saute onions and shallots in bacon fat until tender, about 10 minutes.





Add balsamic vinegar, wine and oregano; cook for 30 minutes.





Stir frequently until the onions caramelize and are golden brown.





Blend in chicken broth.





Simmer gently for 1 hour, stir occasionally.





Season with salt and pepper.








Ladle soup into 4 ovenproof bowls.





Float the croutons on top of soup and sprinkle with grated cheese.





Broil until cheese melts.





Garnish with flat-leaf parsley, serve immediately.











french onion soup


3 tablespoons vegetable oil


6 medium white onions, sliced


8 cups good quality beef broth


1 cup water


2 1/2 teaspoons salt


1/2 teaspoon garlic powder


1/4 teaspoon ground black pepper


5 hamburger buns


10 slices provolone cheese


10 teaspoons shredded parmesan cheese


Heat vegetable oil in a large soup pot or saucepan over medium high heat.


Add the sliced onions and saute for 20 minutes until the onions begin to


soften and start to become translucent. Add the beef broth, water, salt,


garlic powder and black pepper to the pan and bring the mixture to a boil.


When soup begins to boil, reduce heat and simmer for 45 minutes. To make the


croutons, separate the bottoms from tops of the hamburger buns. Set aside


the bottoms, and cut the crown of the tops to make them the same size and


shape as the bottoms. This gives you 10 BIG croutons. Preheat oven to 325F.


Place the bread in the the oven directly on the rack and bake for 15 to 20


minutes or until each piece is golden brown and crispy. Set aside. When the


soup is done, spoon about 1 cup into an oven鈭抯afe bowl. Float a crouton on


top of the soup, then place a slice of provolone cheese on top of the


crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the


provolone. Place the bowl into your oven set to high broil. Broil the soup


for 5 to 6 minutes or until the cheese is melted and starting to brown (you


may need to broil longer if you are making more than one bowl at a time).


Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top


of the soup and serve. Repeat for the remaining bowls.








French Onion Soup with Gruyere Croutons





3 tbsp (45 mL) butter or margarine


4 large Spanish onions, thinly sliced


2 tsp (125 mL) all-purpose flour


1 carton (900 mL) Knorr Beef Broth


1/2 cup (125 mL) white wine


1 bay leaf


1/4 tsp (1 mL) brandy


4 1/2 inch (1 cm) thick slices of French bread, toasted


1 1/2 cups (375 mL) Gruyere cheese





In large saucepan, melt butter and saut茅 onions on medium heat, stirring


frequently 35-40 minutes, until golden brown. Add flour, and cook while stirring


for 1-2 minutes. Stir in white wine, Knorr Beef Broth and bay leaf, scraping up


any bits stuck to the bottom of the pan. Bring to a boil, reduce heat and simmer


covered for 15 minutes. Remove bay leaf. Stir in brandy,


season to taste with salt and pepper.





Preheat broiler. Ladle soup evenly into 4 broiler proof bowls. Top each bowl


with a slice of toasted bread and grated cheese. Place on baking sheet about


4';-5'; (10-13 cm) from heat source and broil until cheese melts and bubbles.





Serving Size: Makes 4 Servings