Fall French Onion Soup Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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Reviewed: Oct. 30, 2006
This onion soup is a winner! It's very good and the cider gives it a nice "autumn" twist. Excellent!
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Reviewed: Oct. 16, 2006
We thought this was very good, just like our version a little better but this was fun to try! If you are looking for a little different this is it!
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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Reviewed: Oct. 11, 2006
This was really good. I didn't use a slow cooker. I cooked the onions (4 large)in a stick of butter over med-high heat for about 10 minutes, then I added the brandy, let it cook down a minute and added 2 tbsp of flour. I let it cook off for a minute then added the stock and cider. It really did need a bit of salt and pepper to flavor it. The cinnamon on the bread was really good. Thanks!
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Cooking Level: Expert

Home Town: Milford, Massachusetts, USA

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Reviewed: Oct. 9, 2006
This soup was yummy overall. However, several things I would change: 1 - The recipe doesn't specify when to add oil, so I added it at the beginning with the butter. 2 - Soup didn't taste salty enough, so added a bit of salt 3 - I would recommend cooking the onions/apples portion for a good 8 hours, and then adding the liquids and cooking for a good four hours. I cooked the liquids for 1 1/2 hours, as outlined in the recipe, and the flavors didn't really get to meld. However, the next day I heated up some leftovers and it was really yummy. So, I think the liquids just need to be cooked longer so the flavors all blend together. 4 - Lastly, I used Vidalia onions in this recipe, but I think next time I'll try red onions. Red onions would compliment the flavor of the apples very well, I think. I also might try using golden delicious apples instead of granny smiths. They added a bit too much tartness to the soup. Overall, a great unique recipe that I will definitely make again!
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