I have been making this recipe for several years now and all my family loves it! We have added it to our family favorites recipe book. I always use red onions. I like the color and the flavor better. I also found the best way to mix is to put everything in a large ziplock bag and my kids get to 'squish' it. Thanks for the fav! PS! This reheats very well the next day too! I almost always double the recipe for leftovers!

Reviewed On: Aug. 27, 2008

This was very similar to Outback's soup! I made the recipe with just minor changes. I sliced 4 small-med. onions and one really big one, and had too many onions so I added 2 more cups of water & 2 more boullion cubes. I added 1 cup of white cooking wine & left out the salt. I used a bit more cheese & pepper than called for to compensate for the extra liquids. Thickened with cornstarch so it didn't need to simmer so long. Turned out very good & was better the next day! Thanks for the great recipe!!

Reviewed On: Jul. 18, 2007

My family found this to be quite a nice little change from our usual fare! It was quick to put together. I made just as stated but added a couple Tbsp of Mayo to make a creamier filling and balance the mustard flavor. Very nice. I think it would be fun to try this with chicken as well.

Reviewed On: May 25, 2006