re: French Onion Soup for a Wet Sunday Night (with pictures) edited 1/14

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.

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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.

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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.