Worcestershire sauce! I should have thought of it myself because I used to put it in the broth when making the soup. I believe your suggestion of using it was the right thing needed to make it taste more like French Onion soup than merely like a beef gravy. Of course, by the time your suggestion was made, the "French Onion" chicken was all gone, so I will have to try it the next time I make it.
I hope you didn't think I was dismissing your suggestion of adding sugar or cinnamon. (I am going to remember them when making sauces.) I was really just saying salt works too. And perhaps a 1/2 teaspoon was not enough for this recipe.
Offering suggestions of things to try is what this board is about. I appreciated all the comments made and sorry I didn't convey that properly!
Thank you Cathy, and everyone else for your help.