When I first learned how to make French Onion Soup about a decade ago, I used to make it at least a few times a year. The cookbook instructed me to cut the onions into whole rings, which can be a bit of a bother. Slicing the first half of the onion wasn't so bad, but the second half became unwieldy and difficult to cut thinly.
What a silly reason to stop making such a delicious soup.
Or even sillier was feeling like I had to slice onions exactly the way a cookbook told me.
So when I was craving the caramelized cheesy goodness, I decided to be daring and slice the onions in half before slicing them thinly. No more rings! Sure the soup won't look as pretty, but the smaller onion slices also meant it was easier to spoon.
Really, the key to a good French Onion Soup is patience. Patiently slice the onions thinly. Patiently wait for them to caramelize. It takes about 45 minutes, but it's so worth it. If you cheat and slice the onions thicker or add the broth before they've properly softened, it just won't taste the same. So just be patient, I promise it'll be worth it.