Martha Stewarts French Onion Soup - Cooking the onions for a very long time over low heat mellows their flavor. Dont stir them too often or they wont caramelize. This soup tastes best when made with homemade beef stock.
No fuss, lots of flavor; that's onion soup. Most of our recipes call for caramelizing the onions, which mellows and sweetens their flavor and turns them a deep golden brown color for this most savory of soups.