We cook the onions several hours longer at the beginning (to "nut-brown and soft"), use much less salt and simmer the soup a bit longer at the end. Fresh thyme if we have it. We like the crouton lightly toasted before they're floated on the soup.
Famous-Barr's French Onion Soup
carolfitz Posted: 02/12/13
jbmolla Posted: 03/23/13
We use this recipe frequently. I remember having this at Famous Barr when I was young. We think it is better than any restaurant onion soup we have had.
TSchleicher Posted: 01/07/14
Just like back home!
Bobba1 Posted: 01/21/14
I have been making this for at least 50 years, yes that long, without a doubt the BEST onion soup ever, does take a lot of time but worth it