Reviewed: Nov. 15, 2009

I followed this exactly & all I have to say is, OMG, good! 5 stars

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da_cook

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Reviewed: Nov. 14, 2009

This was definitely a great tasting soup! However, my sister-in-law is a professional chef and owns her own catering business. One of her signature items is her French Onion soup. I have to say that hers is still our favorite :-)

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zoeandelvis

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Reviewed: Nov. 10, 2009

I loved this soup and made it per the recipe except I doubled it for a eight course dinner for eight. I failed with this recipe. I was plagued by some the same problems others have commented on. I cooked the onions for 2+ hours without getting them to caramalize. The end product DID turn cloudy and grey, unappealing even if it did taste heavenly. The leftovers tell the story. Only two bowls were cleaned out, and more than half the soup was still in the crock. I should have noticed how many ounces of liquid was going into the original recipe and realized that was more than enough for eight. Lastly, this was the most involved recipe in my dinner party, (part of the fun of this dinner party was all the recipes were untried). I would make this as a main course next time, not as a soup.

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DJDave50

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Reviewed: Nov. 10, 2009

Delicious! I will definitely make this recipe again! :)

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elliotsmom

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Reviewed: Nov. 9, 2009

Next time I will only make it for 2 because it does not taste very good as leftovers.

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faith

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Reviewed: Nov. 7, 2009

Excellent. I have tried many French Onion Soup recipes only to be disappointed. This recipe does not disappoint - very good, very flavorful. Only change was to add 3 cloves minced garlic a few minutes before the onions are done carmelizing (I add garlic to just about everything.) Will definitely be making this again, and again. Thanks so much for submitting.

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sharon

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Reviewed: Nov. 7, 2009

This was an ok onion soup. My husband and I didn't even save the leftovers...they weren't bad we just didn't want any more lol) I followed the directions exactly (I do that with every recipe first time) and may use it as a base and change it around to suit my taste. It just wasn't quite as rich/deep and smooth as I personally like (although by the ratings you can tell I'm in the minority hehe).

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AmyB

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Wilson, North Carolina, USA

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Reviewed: Nov. 6, 2009

This was the most incredible onion soup recipe I have ever tried! It is the only recipe I will make from now on. The broth is perfect! I did have to use white wine only because I didn't have red wine on hand. You must try this!

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vegi girl

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Reviewed: Nov. 2, 2009

I made this as written and it was very good, but I still like my recipe for onion soup better and my family does too.

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cando91

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

Great flavor! Just as good as my favorite restaurant french onion soup. I used all sweet yellow onions, one 32 oz. box low sodium chicken stock, and one 32 oz. box low sodium beef broth. Used homemade croutons for the bread and two slices of provolone on top. Delicious!

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ESC

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Reviewed: Oct. 30, 2009

Great recipe! Better than I had at some fancy place on Sunset and Vine! My question though is did you use flat leaf parsley or curly leaf? I used curly leaf because it's growing in abundance in my garden! Any difference?

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socalmom

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Reviewed: Oct. 28, 2009

I've made this three times now. The first two times I followed the recipe and it was great great great. I don't order french onion soup at restaurants anymore because I know I can just make it at home. The third time I took the advice of someone else's review and just threw everything in my slow cooker for 7 hours. It was good. . . no longer great. The onions do not caramelize like they need to. If I were to use the slow cooker again I would definitely do the first step and caramelize the onions and THEN put everything in the slow cooker.

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smithiekat

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Reviewed: Oct. 26, 2009

I made this tonight and it was DELICIOUS. I didn't have any red wine and it was still wonderful. I will make this a lot!

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Stacey

Cooking Level: Expert

Living In: Littleton, Colorado, USA

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Reviewed: Oct. 26, 2009

Excellent. I loved it. I had to make a couple changes b/c of ingredients on hand, but it still turned out delicious. I used half chicken stock and half beef stock - 32oz of each. Thought I had Balsamic Vinegar but couldn't find it so had to use apple Cider Vinegar. I will try it according to recipe next time but this tasted great too. Just so good! I also used croutons b/c I didn't want to go out to store for bread and it worked in a pinch, I know it's not the same but it was good. You can also make your own croutons by cubing bread, tossing with butter and toasting. I'm going to have to go out and buy some oven-safe bowls now! I put it in bowls and put it under my toaster broiler, which worked great. Just use oven-safe bowls for this obviously. lol

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Charlene1234

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Springfield, Oregon, USA

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Reviewed: Oct. 26, 2009

OMG - this is the BEST french onion soup I have EVER EVER had. my kids (8 and 6) helped me make it and both loved it - and my 6 year old doesn't really like onions. I told him to try it and he loves it. I am telling all my friends - this is better than any restaurant soup!!! by far!!!

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Helena

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Reviewed: Oct. 25, 2009

This was absolutely the BEST french onion soup I have EVER had. It is DELICIOUS! It's got a very deep, rich flavor. The only change I made was that I used croutons instead of bread on top, and topped with shredded asiago. It was PERFECT! Thank you so much for such a tasty recipe that will stay in my family forever now!

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GradysMomma

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Oct. 22, 2009

This soup was awesome! Hubby thought it was great. Was a little too salty for me. Probably will use low sodium broth (either chicken or beef) next time. Only had swiss (Baby Swiss) on hand and just the dried herbs. Got a little carried away with the balsalmic vinegar. Still was wonderful. Didn't have red wine on hand so I threw in a little white wine. If you get the bread nice and brown, the edges remain crunchy. Will be making this often. Best French Onion Soup we have ever had! Thanks!

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Chocolateflowers

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Reviewed: Oct. 18, 2009

I made this veggie friendly by using veggie stock and omitting the worchestire. It was amazing. Thanks for the recipe, I will be making this again.

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that'swhatshesaid

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Reviewed: Oct. 15, 2009

The best soup ever! Do not substitute ingredients it will change the soup completely.

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lipid

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Reviewed: Oct. 12, 2009

unfortunately our house came down with the cold bug. My husband of 2 months wanted a "comfort" food and asked me to make this! I was scared, but so glad that I did! My 8 year old daughter loved helping me and it was easier then I had first thought! I did however make a few changes...not because I wanted to, but because of what I had on hand. i used the fresh herbs except the bay leaf...i used dried Italian seasonings instead. was a little scared of the wine and was not too sure what kind to use so I used a half cup of some red sweet wine that I had already. fresh garlic and it was a SMASH! THANK YOU For submitting, will make again...it is a must with the hubby! Kids did not care for the onions but ate the broth...they are picky! But even they too want it again! :0)

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