We love French Onion soup, but have never really mastered the taste we were looking for. Sure we’ve caramelized the onions like we should. Added the flour and the bay leaf and the beef stock, but it never seemed to come out like we’ve tasted in the various restaurants we’ve had it in. Until now! The secret ingredient appears to be red wine! Who knew? Well I guess just about everyone but me, but after a little Google search I realized I was missing out on the best ingredient since onion soup!