By Chicagoland Chef du Jour on January 13, 2011
"I love onion soup, and honestly, it doesn't get any easier than this. This recipe appeared in the Chicago Tribune Good Eating section 1/12/11, I made it the next day!"
Serving Size: 1 (399 g)
Servings Per Recipe: 6
"We really loved this soup! Made it twice now,I added a little worcestershire sauce and it was perfect,thanks."
"Interesting method, but the results were not as good as I had hoped. I followed the recipe exactly, even including the dry sherry. Browning the onions took longer, about 7 hours. Then I simmered the soup for about 3 hours. Refrigerated it until the next day, during which time the flavor should have improved, but somehow didn't. But the recipe was very easy and kinda fun to do. So thanks, Chicago Chef, for sharing . . . Janet"