• 3 pounds onions, cut in half and sliced (I don't slice mine super thin, nor super thick, just between 1/4 and 1/2 inch, what is that? 1/3 inch?) I used a combo half Vidalia (or other sweet onion) and half regular yellow. shopping list

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  • elgourmand 5 years ago
    Great recipe Lindy. You are soooo right about the slow caramelization of the onions. That really makes the difference. RJ
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  • chuckieb 5 years ago
    LOL! Bookmarked it within a minute of you uploading the recipe. Can you tell I ADORE French Onion Soup. Haven't found 'that perfect' recipe yet and bet this is it! Gorgeous post! Thanks!
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