For those of you who just "joined the class", a few weeks ago I splurged at Amazing Savings on some bowls for French Onion Soup.
Between finding the time to tovel them, getting caught up in Jennifer's Bas Mitzvah and assorted other activities, I only got around to making the soup this weekend. Thanks to my friend (internet friend, not "eyeball friend") Brian, moderator of the Jewish Food Mailing List, I received a crash course in how to make the perfect onion soup. Hint: It has nothing to do with onion soup mix of any kind. Brian told me that the secret is the slow, painfully slow caramelizing of pounds and pounds of onions and he was spot on!
After three (!!!) hours my onions had taken on a rich brown color and amazing sweetness. The only additional spices needed were a little salt and pepper. A nice piece of crusty bread and my soup was finally ready for some cheese and a quick visit to the oven.
The finished product tasted as good as it looked ... and there were no bridge tolls involved ;)