Very, very good. This is a much heartier French onion soup than my previous recipe, which I seem to have misplaced. This and a salad actually filled my husband.
I found the salt level to be pleasant, but my husband felt it was a little too salty. I used buillon cubes, so I'm sure that contributed to the saltiness. I added a few extra cubes to ensure the soup wasn't too weak, and in hindsight, I don't think that was necessary.
I used Merlot instead of a white wine because that is what I had handy... also, I added a splash of balsamic vinegar towards the end of cooking.
I toasted the french bread slices before broiling and mixed in a little romano and fresh mozarella with the swiss.
All in all, very good. Our 11 year old asked for more soup instead of pizza.
Don't be afraid to cook the onions for longer than stated. I made mine a nice golden brown - carmelized almost. I think that adds so much to the taste.
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Very, very good. This is a much heartier French onion soup than my previous recipe, which I...