Sliced onions simmered in vegetable stock, dry white wine and brandy, with bay leaves and thyme. Topped with crusty garlic bread and Parmesan cheese then grilled.
Altered ingredient amounts. Perfect! The stock of this soup is rich and tasty. I omitted the sugar, even though there's hardly any, but I don't like too-sweet French Onion Soups, and I used Vidalia onions, which are sweet on their own. I slathered some minced garlic on the toast, instead of just rubbing a clove, since we love garlic in this house. You may miss the gooey mouth-feel from the lack of gobs of cheese, but the flavour is still really good, and this is much healthier. Be careful not to add too much black pepper without taste-testing, as it is quite noticeable, but not excessive, as long as you like pepper. Great recipe! - 29 Sep 2008
OUTSTANDING Just as it is- thanks! - 29 Sep 2008
It was okay. - 29 Sep 2008