You cannot go wrong with Julia Child's recipe for onion soup. Note that you can caramelize the onions in your crock pot simply by tossing in the onions with a bit of thyme and olive oil. Let it go for about 8 hours on low.

Ingredients
2 tablespoons butter
1/4 cup olive oil
3 lbs onions, halved and sliced thin
2 cloves garlic, minced very fine
1 teaspoon granulated sugar
2 cups dry white wine
6 cups beef stock or chicken stock (the beef will make a darker, more robust soup)
salt and freshly ground black pepper
6 ovenproof soup bowls
12 toasted slices of French baguettes, 1/2 inch thick
2 cups swiss cheese, grated
3 teaspoons parmesan cheese, grated

How to make it
In a large saucepan over medium heat melt the butter and oil together.
Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much - you want them to brown), for 7 minutes.
Add the white wine, raise temperature to medium high, and bring to a boil.
Lower temperature back down to medium and cook for 5 minutes.
Add the stock, raise temperature to medium high and bring to a simmer.
Lower temperature to low and simmer *uncovered* for 1 1/2 hours (90 minutes).
At this point you can freeze the soup for reheating later (after thawing).
To serve at this point, continue with steps: first, preheat your broiler.
Ladle the soup into the ovenproof soup bowls (6 of them).
Place two slices of toasted baguette onto the top of each soup bowl.
Sprinkle each serving with 1/3 cup of Swiss cheese, then 1/2 teaspoon of Parmesan cheese.
Place soup bowls onto a baking sheet and place in oven under preheated broiler.
Broil until the cheese melts (watch them carefully - depending on your broiler and how far the rack is from the heat, it can take anywhere to 45 to 90 seconds or so).
Serve immediately.

This is the one I have used for years. I used to clean for this couple and the husband would fix this all the time. I loved it for lunch at their house.

French Onion Soup

3 tbsp. Butter
1 tbsp. Oil
1 ý lbs. Thin sliced yellow onions
1tsp. Salt
ý tsp. Sugar
3 tbsp. Flour
2 quarts beef bouillon (you may dilute canned bouillon w/2c. Water)
1 cup red or white wine
1 bay leaf
ý tsp. Sage
Salt and pepper to taste

Melt butter with oil; add sliced onions and stir to coat with butter. Cover pan and cook over moderate heat 15-20 minutes, stir occasionally until
Onions are tender and clear. Uncover pan, turn up heat and add salt and sugar. Cook for about 30 minutes until onions are deep golden brown.

Lower heat and stir in flour, add more butter if flour doesnâÂÂt turn to paste. Cook slowly about 2 minutes. Remove from heat. Pour in a cup of hot bouillon; stir with whip to blend. Add remaining bouillon, wine, bay leaf and sage; simmer 30 - 40 minutes.

Serve with French bread and grated parmesan cheese. Great with Swiss cheese and parmesan cheese melted into soup.

I have a billion of these and have never found "the one" (my XH loved it, so I was trying hard! Hm, maybe that's why he left. Nah, just kidding!), but I do have a question...

is white or red wine better? Honestly, I was surprised to see peppi's with white and then Nita's says either or. It's not the ingredient that sways it is it? I think I have always used red and maybe white wine is the difference!

Basically do as pkramer does but use red onions and a touch of balsamic at the end.

Julia Childs recipe is the best. Courvoissier get a little nip bottle at the liquor store. excellent recipe.

2-3 tbsp. of cognac (courvoissier) for last 1/2 hour of cooking time. in the original recipe it calls for this.

Hope this is helping you Cheryl!

Aha. Sounds good! Thanks for the tip to put it over the top. Julia Child+cognac. Got it. Think I'll try that soon.

I always use Sherry wine as that is what I always have on hand.

Yea, I always made mine with sherry too. Never thought to use red or white.

Thanks for the help!
Looks like a trip to the wine cellar this week and I will be set. I will let y'all know how I did. I believe I'll try Nita's first with white wine
Of course I will have to try the wine first! LOL

I am going to try this one..only because it makes a small amount,..and I would be the only one eating it.

Here is a link that might be useful: French Onion Soup for two

I vote for Julia Child. Takes time but is wonderful.

Oops, I left out the cognac. Sorry, it was not intentional.