Love French onion soup and it's easy to make, but the onions take patience sort of like a roux. Take Zach's advice above.
I make mine differently in one respect. I use the Alton Brown method.
Instead of sauteing to the light tan color in your pic I burn the hell out of it for an hour until it gets dark and carmelized. Therefore no need for Kitchen Bouquet and the flavor is more intense.
Cook the onions until they are very rich in color. Takes a while, but rich in color = rich in flavor. If you liked your result, then you will LOVE it with the dark onions and ditch the Kitchen Bouquet. It's not needed for FOS.
I float some fresh thyme in mine and I use sherry and/or brandy or a red wine in it, also. Sherry is my favorite flavor in it, though. Goes really well with FOS. I generally use more onions than a recipe calls for to get a more intense flavor. They cook down to nothingness.