I don't use a thickener in French Onion Soup?? Also, I cook onions to the point they are dark brown and carmelized--about 1 1/2 hours--this also thickens soup.

At work when I am cooking breakfast I start them on the stovetop in a cast iron Dutch oven, put in oven, pull them out several times to stir. On another forum several people do them overnight in a slow cooker.

Kevin, what is your method?
Nan

Mine isn't think at all- more a thin brothy-style soup. If anything, the crouton breaks down a bit from soaking in the broth and perhaps it adds a bit of body to the soup- but not a lot. And like you nan, I slowly caramelize the onions a long, long time- until their richly dark and nutty tasting.

Gee, I've sauted them for about 20 minutes and just got the normal yellowing. Next time I've will give them 1 1/5 hours. The reason for all the thyme and garlic is to kick some flavor into it. BTW the thyme is fresh that I've been able to grow in a 10" pot. I hope it makes it through the winter. I just toss a bunch of stems in the pot and fish them out when finished.

just keep the heat low and stir so they don't burn, you will be amazed. you can do them in a roasting pan or dutch oven in the oven if you don't have time to stir often. or try the crock pot method.

you will be amazed at the flavor.

Nan