Reviewed: Jan. 20, 2005

Perfect taste; I was sorry when it was gone.

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Reviewed: Aug. 31, 2004

This soup was the star of a big dinner party (even the beef wellington took second seat) Cook the onions until well carmalized and use fresh paparika (smoked or roasted parika is best). To really bring out the flavor, add 1/8 to 1/4 cup of maderia or brandy. Perfect!

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ICETINI

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Reviewed: Jul. 22, 2004

I made this with high expectations of being like the soup served at The Outback....needless to say, I was very disappointed. Probably won't make again.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jun. 17, 2004

This soup is unbelievable - especially for onion lovers. YUM! I used six medium onions and took out the heavy cream and paprika.

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MRSJESSALYN

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Reviewed: Jun. 2, 2004

I have a recipe very similar to this. I don't add egg yolks or hot sauce to mine though. Another nice trick is to let it cool a bit and put it in a blender so that it truelly is a creamy soup then reheat. The look is more pleasing as well as the texture. When making for guests I make thin fried onion rings as a garnish for the center.

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A_RAVEN_FAN

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Reviewed: Aug. 12, 2003

My family really liked this soup a lot. I found it to be a bit too sweet for my liking. The recipe didn't state what size onions. I used 1-1/2 really large ones and that seemed like plenty, but I see from other reviewers that they used 4 large ones and liked it a lot. Perhaps I would have liked it more with a lot more onions.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 26, 2003

We really enjoyed it, very easy to fix

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DIANNE WORSHAM

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Reviewed: May 17, 2003

Very tasty. I really enjoyed this and it was easy to make. Will make it again.

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Lisa

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Reviewed: Jan. 22, 2003

This was very different, but very good, the hubby loved it, and I added a little bit of cheese in the center of the bowl.

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Nikki

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Reviewed: Jul. 21, 2002

This is the best onion soup ever. It taste like Outback's Creamy Onion Soup. Add alitte shredded cheese at the end and you're dining in the outback.

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SNAILATWORK

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Reviewed: Jun. 24, 2002

This was awesome! Absolutely delicious, and easy to make.

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ANGELIQUA

Cooking Level: Intermediate

Home Town: St.Thomas, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: May 4, 2002

This is really good soup!!! I just used milk to cut down on fat a bit, and I used 5 big onions!! My hubby just loved it !! The vidalias really make it very sweet.It is soooo good,, thanks!!

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SUZ

Cooking Level: Intermediate

Living In: Apollo, Pennsylvania, USA

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Reviewed: Jul. 10, 2000

What a great flavor this recipe has! The Vidalia onions contribute an interesting slightly sweet taste. I loved it. I only used 3 onions but that worked well. This is a recipe that will be requested more than once!!

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BANDCATT

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Reviewed: Jun. 28, 2000

This is great as is, although I didn't ever use paprika. I also played with this a bit the second time I made it - sauteeing the onoins until they were quite dark and caramelized, and using vegetable broth instead of chicken broth (the dark onions added the fullness that was missing when I took out the chicken broth, I think. All in all, an easy onion soup recipe that can be adjusted to suit different tastes.

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