I decided, per my monthly menu chart, to take another stab at French Onion Soup using my very wide electric skillet. I hoped to get a little more color on the onions this way. It was mildly more successful.
Here we have a lot of onions, ONE stick of butter, and some salt in said skillet.
15 minutes later.
25 minutes after that. We have more color. Then I added the flour, then the wine and vermouth as I did the last time. Salt, pepper.
I added some organic chicken broth and let it simmer for quite a while. I accidentally made it a bit too salty, but a side of crusty bread helps with that. Something still isn't quite right. Maybe I need to mix in a can of beef consomme or something as well.