Carol, my FOS recipes are similar... but I also add one or three (depending on size) Oxtails to the broth...
de-bone and flake after cooking long and slow... then I add the meat to the soup...
Then I top with day old toasted baguette, and a mix of Parmesan & Mozzarella in the broiler...
I like to use Chilean or Peruvian onions when in season... (Feb.-April)...
MUCH sweeter than any Vidalia...
Walla-Walla's (from Washington State) and Texas 1015's are really sweet too...
Walla-Walla's are really hard to find here in the NE though...
Chilean/Peruvian/Walla-Wallas/Texas 1015's are like 15-20%% sugar... Vidallia's are like 5% or 10%...
For sweet go with above...
for stronger onion taste (more on the savory side), go with Vidalia's or (even more oniony/savory taste) go with regular Spanish Onions...
and I always add (cheap, no need for Harvey's!!!) Cream Sherry to my onion soup!
I like my FOS sweet as opposed to savory...
for a savory FOS, I'd use a medium dry Sherry...
Dry Sherry is just way over the top, overpoweringly (?), is that even a word?, savory for FOS...