I made this for 40 vegan servings. That translated to 17lbs of yellow onions to caramelize. It took quite a while, but I'm happy I took the time to get them nice and brown as it really made the taste. With that big of an adjustment to the sizing, I reduced the paprika from over 1/3 cup to a few tablespoons and think that was wise in the end. With the onions caramelized so well, I didn't require a browning sauce. It tasted so good that I was honestly scared to toss some balsamic vinegar in there or something and to wind up ruining 10 quarts of good soup. I used a good quality veggie bouillon to make the broth. It got tons of compliments from children and adults, most of whom were not vegans or vegetarians, and several of them said they liked the soup but didn't even like onions! Thanks!!

Reviewed On: Dec. 6, 2009

Came out great. Thicker than expected, but not problematic. I put it on top of fried bread and topped it with cut spinach, lettuce, and cilantro and drizzled it with taco sauce. Very filling and tasted great!

Reviewed On: May 13, 2008

I wasn't paying attention and accidentally bought some watercress at the grocery store. I did an ingredient search and came up with this recipe, which I had everything on hand for. I've heard of waldorf salad but never tried it, so I was a little sceptical about combining spices and chives with yogurt, mayo, fruit, and this new green leafy thing. Boy am I glad I did! We followed the recipe exactly and it came out GREAT! I'll be buying watercress on purpose from now on just to make this recipe.

Reviewed On: Aug. 6, 2007