My husband wants some French Onion Soup, but I've never made it.  Does anyone have a recipe they are willing to share?

  Thanks!

I am just trying a crockpot version as we "write."  New - no guarantees.  I think I got it from cdkitchen.com

Here's a link I found to another recipe:

http://www.cdkitchen.com/recipes/recs/225/French_Onion_Soup56238.shtml

Back to the stove!

Thank you, Kimberly, I'll go check it out :)

I have done onion soup using a crock pot as well, just a bit differently than the recipe above.  I just put thinly sliced onions (a few cups) into the CP with a stick of butter and cook on low all day (8 hours).  This eliminates the lengthy step of having to carmalize the onions on the stovetop, which is a big plus for me, as I don't have that kind of time!  Transfer the onion mixture to a pot on the stovetop and add some dry white wine (about 3/4 cup) and simmer until it reduces.  Add some beef stock and a couple of pinches of thyme and simmer for 15 minutes or so.  Serve with toasted bread slices topped with cheese (my favorite is gruyere, but you can use swiss if you like).

This isn't a French Onion Soup recipe, but I don't think you'd be disappointed.

Slow Roasted Vidalia Onion Soup
(From Chef Gerry Klaskala of Aria, where it is a popular menu item)

2 tablespoons unsalted butter, cold

6 vidalia onions, peeled

4 sprigs fresh thyme 

2 cups light chicken stock, or vegetable stock, cold

1 cup light chicken stock, or vegetable stock, heated

1 tablespoon butter, cold

salt and pepper to taste

1 teaspoon chives, minced

Preheat oven to 350 degrees. In a heavy-bottomed soup pot, place whole Vidalia onions, dot with first two tablespoons of unsalted butter and top with thyme sprigs. Add first 2 cups of cold chicken or vegetable stock, and bring to a simmer. cover with aluminum foil and place in preheated oven to cook for 4-5 hours (until onions are moderately caramelized and liquid is reduced by half-removing foil in the lasts hour or so of cooking may be necessary). After roasting, discard thyme.''Place mixture in a blender, cover and carefully blend until smooth. Adjust consistency with last cup of heated stock as needed, add remainder of cold butter, and season with salt and pepper. Serve in heated bowls and top with fresh chives.

Makes 4 generous servings.

 These sound yummy, and I don't even like onions!  I can't wait to try a recipe this weekend for DH!