http://www.chicagofoodblog.net/featured/french-onion-soup-just-in-time-for-fall-recipe Chicago dining casually reviewed by ordinary people with a passion for food Sun, 07 Nov 2010 15:51:42 +0000 hourly 1 http://wordpress.org/?v=3.0.4 http://www.chicagofoodblog.net/featured/french-onion-soup-just-in-time-for-fall-recipe/comment-page-1#comment-1070 Woody Sun, 03 Jan 2010 16:42:46 +0000 http://www.chicagofoodblog.net/?p=381#comment-1070 I was looking for a twist on a traditional French Onion soup and this recipe gave me just the ideas I was looking for. Just made this last night and made some changes for necessity and for taste. First I used 2 TB each of Butter and Olive Oil. Then, while cooking the onions and garlic down about 10-15 minutes in I added a tsp of sugar and a tsp of salt. Next are the changes out of necessity. We live in a rural area where the grocery stores/markets don't carry everything we need so I had to substitute Marsala Wine for the Madeira and I know the next one changed the flavor of the soup a bit but I used about a tsp of Sweet Basil instead of Herbs De Provence. Almost forgot, I went 50/50 with Jarlsberg and Gruyere cheeses. It turned out very tasty if I do say so myself :) I was looking for a twist on a traditional French Onion soup and this recipe gave me just the ideas I was looking for. Just made this last night and made some changes for necessity and for taste. First I used 2 TB each of Butter and Olive Oil. Then, while cooking the onions and garlic down about 10-15 minutes in I added a tsp of sugar and a tsp of salt. Next are the changes out of necessity. We live in a rural area where the grocery stores/markets don’t carry everything we need so I had to substitute Marsala Wine for the Madeira and I know the next one changed the flavor of the soup a bit but I used about a tsp of Sweet Basil instead of Herbs De Provence. Almost forgot, I went 50/50 with Jarlsberg and Gruyere cheeses. It turned out very tasty if I do say so myself

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