Half Microwaved/Half Baked French Onion Soup: Better Soup, less crying!

Picture of Half Microwaved/Half Baked French Onion Soup: Better Soup, less crying!
I have a good feeling that a lot of our members at Instructables have probably never ever tasted what really good french onion soup tastes like because just like any good soup, its takes lots of sweat, tears, and time to make a really good French Onion Soup. As i've made some pretty good French Onion Soup in the past, I want to share with you a new technique of how to prepare French Onion Soup. (I believe its French because it supposedly involves the use of sherry in the Soup). The essentials of making really good french onion soup are:

-Not merely sweated or sauted onions, but rather a nice golden brown onion slivers
that have a bit of gooeyness, sweetness, and intensity of flavor due to converting the natural
starches within the Onion to nice Caramel overtones.
-Twice as much Onion as a regular recipe. I really love the onions and can't get enough of it.
-Piece of stale/Toasted bread to go on top of the French onion Soup. (Croutons)
-Time to simmer in all the flavors.

The recipe that i have been really successful with is: Note : If your going to use Dry white Wine, Use 5lbs of Sweet Onion. Otherwise Any White wine
           will do (and if your not 21 yet, white grape juice will do fine). Overall, i would recommend
           users to cook with Yellow onions as A) they are more available and B) May not be as
           sweet, but than again we don't want to eat candy soup do we?
timbit19852 years ago
You said 220F is boiling point of water, which is incorrect. 212F=100C which is the boiling point of water.

At what altitude?

EasefulApe4 years ago
Onions are like this?
compatta (author)  EasefulApe4 years ago
those are considered "brown" onions.
In my own cookings, I've found that a nice pale ale or other bitter beer works wonders in place of the wine.
mdeblasi14 years ago
I made this last week for my partner's birthday. Where the garlic idea was concerned I took a cue from French garlic soup. Put the cloves in whole to cook, then pureed the thoroughly softened garlic & returned it to the pot to help thicken the soup. I used about 5 very large cloves for the pot.
"Ogres are like onions!"
mikeasaurus4 years ago
mmm onions!