Reviewed: Dec. 17, 2011

Love this recipe - it's a great way to celebrate fall's crisp weather and amazing flavours

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Reviewer:

CanuckChefBexx

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Milton, Ontario, Canada

Reviewed: Apr. 23, 2011

Super yummy! I made it and took left overs to work. Left overs are even better. I did use beef stock instead of chicken stock.

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Reviewer:

ktpooh

Cooking Level: Expert

Home Town: Oakton, Virginia, USA

Living In: Hagerstown, Maryland, USA

Reviewed: Feb. 8, 2011

Sooo delicious ! Very original with the cinnamon and the apples, tasty! I loved it, Great recipe

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Reviewer:

melogaut

Reviewed: Sep. 24, 2010

Yum! I'd change a few things: 1. Use beef broth instead of chicken. It's not a true French Onion with chicken broth. 2. I added 2 tsps of salt, and we still thought it needed a little more. Perhaps the beef broth would help this. 3. The recipe doesn't say when to add the oil. 4. The bandy flavor was very prominent, even after four hours of simmering. I might reduce it to just 1 tbs. I like the unique flavor it adds, but just not quite so strong. 5. The bread done this way was to DIE for. Seriously amazing!

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Reviewer:

Dollarhide

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Denver, Colorado, USA

Reviewed: Jul. 24, 2010

I give the original recipe three stars because of the chicken broth. Onion and apple marry well with beef broth, especially if one calls this French Onion Soup, fall twist or not. I made it with beef broth, cut the apple cider to 3/4 cup, and used gala apples so as not to make this too tart. I seasoned the onion/apple mixture with 1 1/2 tsp. of sea salt and fresh ground pepper. I also added a tablespoon of flour to the apple and onion mixture 30 minutes before adding the liquids. I think the brandy was nice, but next time I'll use something that doesn't reduce to such a sweet flavor, like a dark and smoky cabernet. I also omitted the sugar from the bread all together, as I felt this would be too sweet and overpowering to the savory flavors of this soup. I also used a mixture of gruyere and gouda. With these small tweaks this is a 4 1/2 star recipe.

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Reviewer:

CelesteD

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Mar. 4, 2010

I wouldn't make this again. The apple taste was too strong for me and husband wouldn't even finish his.

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Reviewer:

westee

Reviewed: Feb. 9, 2010

I really wanted to love this recipe, but it was just too strange with the apple cider. I liked the consistency of the apples and onions, next time I would elimate or drastically reduce the apple cider. Had a vinegar type taste with it, plain french onion soup would have been better.

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Reviewer:

vaus2000

Cooking Level: Expert

Reviewed: Oct. 11, 2009

Wonderful fall soup!!! I leave out the brandy and use beef broth instead of chicken. It is wonderful.

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Reviewer:

jonnagwen

Cooking Level: Intermediate

Home Town: Kewanee, Illinois, USA

Living In: Quincy, Illinois, USA

Reviewed: Mar. 17, 2009

EXCELLANT!! AND EASY TO MAKE THE ONLY THING I ADDED WAS BEEF BOULLION WITH THE CHICKEN BROTH AND LARGE CAESAR STYLE CROUTONS INSTEAD OF PLAIN ITALIAN OR FRENCH BREAD. THANKS

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Reviewer:

Vegas

Reviewed: Nov. 5, 2007

We really enjoyed this soup. It was slightly sweet, slightly tangy, yet still savory (I did add salt and pepper). I used two Vidalias and two white onions, and I made a few minor changes based on personal preference: I grated the apple for a texture that would be consistent with the onions; I used half coconut oil and half butter; I used veg broth; and I omitted the "crouton," instead simmering a cinnamon stick with the onion/apple mixture and adding a splash of pure maple syrup (although next time I'll try it with the bread). Also, I didn't have brandy, so I used Sam Adams Utopias, which has a smoky flavor similar to cognac. I topped the soup with the cheese and let it melt--delicious!

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