The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 21, 2009
Just what I was looking for! I didn't have the wine or browning sauce and it still turned out wonderful.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 13, 2009
Excellent!!!
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Cooking Level: Expert

Home Town: Maurertown, Virginia, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 10, 2009
Superb! Only little tweak I added was to put a very light spreading of dijon mustard on the french bread before I topped with the swiss cheese. Also added a dash of worcestershire as noted by previous reviewer (reduced salt accordingly). I also suspect that if you were out of white wine a few glugs of good sherry would work as well. You would NOT want to substitute red wine in this soup. Paired w/additional french bread and a bottle of Syrah. Lovely! The secret is giving the onions the full cooking time - this is an "all day" cooking soup but you'll love the results.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 6, 2009
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!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 22, 2009
Awesome recipe! I cut the recipe in half since there was only two of us to eat it and it turned out great.
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Cooking Level: Intermediate

Home Town: Winthrop, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 2, 2009
I made this recipe it is a very spice filled soup and if you are planning on reheating this be sure to add a little extra water to this as is concentrates.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 3, 2009
I have always loved this recipe. I got it out of the paper a long time ago. My recipe is a little different though. It does not have paprika and it calls for 3/4 cup of flour. It also says to make it one day and let it sit in the fridge overnight and heat it the next day. The last time I made it, I was hungry so I had some after simmering for about an hour. Don't do that! It was really missing something. I had another bowl the next day for lunch after letting it finish cooking. It was great as usual.
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Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA
Living In: Papillion, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 17, 2008
This was the best onion soup I have ever tasted - in restaurants, or homemade! Followed the measurements exactly - wouldn't change a thing. My only regret is that I only made a half of the recipe.
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Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA
Living In: Marina Del Rey, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 6, 2007
Making this soup is my favorite snowy day activity--and it is an ALL DAY activity. The results are so worth the effort. I use Mayan onions (honey sweets) and Sweet Vermouth instead of white wine. This is s great complement to a good steak and potato meal on a cold winter's day.
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Cooking Level: Intermediate

Home Town: Cape May, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 8, 2007
This was the best French onion soup I've made yet! An excellent quality wine (I used Santa Margarita Pinot Grigio) and Pacific Organic beef broth (without MSG) made this soup outstanding. I made a half batch (6 servings) for our family of 5 and we had plenty. I followed the recipe exactly (maybe not adding all the paprika) except for the browning sauce. I have never heard of it, but will look into it. My soup didn't miss it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 9, 2007
Rob, there's no doubt that this is an excellent FOS recipe. I used low sodium beef broth, red wine (didn't have white) and added a few more seasonings. The recipe called for paprika, but I didn't see in the instructions whether to add it to the soup, or if was meant to be a sprinkling over the cheese. Anyway, I did both and it was great. I always add some sugar to my onions as they're browning, which cuts down a little on the cooking time. Hubby's the FOS King and he and my family just loved it. Thanks so much!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 7, 2007
Made this a few years ago and was looking for an Onion Soup recipe again recently. When I tasted it, I wasn't sure it took me 2 years to make it again. I was out of the browning sauce, but put a dash of worstershire instead. So good. I love what the paprika does for it.
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Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA
Living In: Orange, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 16, 2007
Great Recipe! My hubby and I both LOVED it. Will use again!
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Cooking Level: Expert

Home Town: West Bend, Wisconsin, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 2, 2007
This is very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 13, 2007
The only addition needed is a dash of worcestershire sauce or soy sauce! One of my husbands favorite.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 3, 2007
This was a great recipe, but I found it lacking something. Then I put about 2 tbsp of worchester sauce in the soup and it was perfect!
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Kim

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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 3, 2007
Followed recipe, after reading the reviews I was disappointed. Too much paprika.
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 31, 2007
Delicous and always hits the spot! If you have homemade beef stock use it, otherwise use 1/2 canned chicken broth and 1/2 canned beef broth. Canned beef broth can get too tinny tasty when reduced. I always add a pinch of salt to the onions, it makes them release their juices, hence their flavor, to the soup when browning them.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 18, 2006
Oh how wonderful! I have always used a very complicated onion soup recipe in the past that required two days to make. This was oh-so-good and so much easier. None of my three young children cared for it - but what do they know. Thank you for posting this sublime recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 17, 2006
THANK YOU, THANK YOU. I grew up with Famous Barr and I'm 59 years old! Their French Onion soup was a "must" for lunchtime shoppers and this IS IT!!! I followed the recipe exactly and wasn't disappointed. VERY GOOD and rich in flavor.
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