Reviewed: Feb. 3, 2012

I modified a bit... I didn't have heavy cream so I used skim milk, 1 1/2 cups and added about 3 oz flavored cream cheese to thicken. I used southwest flavor, but all of them are good. also I added mushrooms for texture before the egg yolk. Turned out great, I wish I would have doubled the recipe!!

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Reviewer:

robertslynnd

Reviewed: Dec. 20, 2011

just made this tonight, omitted the eggs and it came out perfectly. My husband was absolutely in love with this soup!

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Reviewer:

Amajor87

Reviewed: Oct. 19, 2011

Soo good with hot french bread. . . mmm I want it again lol

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Reviewer:

Momai0715

Cooking Level: Expert

Living In: Tarpon Springs, Florida, USA

Reviewed: May 22, 2011

great mild flavor

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Reviewer:

Jessica

Reviewed: Jun. 25, 2010

I did have to change some things...but great base. Didn't have cream so I used a pinch of sugar and 2% milk. Also added carrots, Dried oregano, parsley and basil, no paprika or hot sauce. Pretty tasty!!

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Reviewer:

Chantelle

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Westfield, Indiana, USA

Reviewed: Feb. 7, 2010

This was good. Since I alter everything to be gluten free, this was no exception. To do this skip the roux. Follow the recipe otherwise, except using 1 tbsp less butter. Reserve 1/2 cup of the milk and save for the end (before the eggs if you are using them). Mix the reserved 1/2 cup of milk with 1 tbsp of corn starch and stir in. Stir frequently to thicken. Then add the eggs if you are not omitting them. Thanks for sharing! Very good use for Vidalia onions that need to be used. Topped with cheddar cheese and it's a very filling meal!

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Jul. 18, 2009

I made this exactly as written. I used one extremely large and one medium Vidalia onion. This tastes excellent, should of made a bigger batch lol.

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Reviewer:

Ralph Carson

Cooking Level: Beginning

Home Town: Moncton, New Brunswick, Canada

Reviewed: Jul. 17, 2009

Hmm,this is a good soup it want your soup to be creamy but I don't think I'll make it again for I like my onion soup,well,not creamy.

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Reviewer:

Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

Reviewed: May 7, 2009

WONDERFUL! i sauteed onions, removed them from the pan, then pureed onions in blender set it aside. added butter flour to make riox, then whisked in chicken stock and milk and added the puree back in. i only did this to have a smooth and creamier soup. didnt change the ingredients tho. this was supergood. ps. i also garnished with chedder, yummmmy

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