I've attempted making French onion soup twice. Both times it came out terribly sweet. Well, sweet by my standards, anyway (I tend to dislike sweet foods) and definitely sweeter than restaurant versions. What am I doing wrong? I use regular brown onions, not sweet, and saute the onions until carmelized, about 40 minutes or so. I'm sure the sweet comes from the onions being carmelized but is there any way that I can burn it off or something? Also, I find that once I get to the carmelized stage, at some point the onions stop browning. Both times I got to the point where the onions were sort of amber, but not the deep golden brown that you would expect, and beyond that they wouldn't brown anymore. Why is this? Should I cook the onions longer? shorter? higher heat? lower heat? Thanks in advance.