Reviewed: May 13, 2012

I loved this recipe!! Very tasty! The only thing is, even though I followed the recipe to the "T"...I had enough soup for 7 large, completely filled ramekins! Has anyone else had this happen?? My onions were large, but not that large! Oh well, enough for leftovers!

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karmagini

Reviewed: May 9, 2012

Amazing. Never disappoints.

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Megan Ross

Reviewed: Apr. 30, 2012

I'm not a big fan of French Onion Soup but Hub is. I did a few cheats with what I had on hand but I must say that it couldn't have been any better. I used 4 sweet onions, chicken and beef bouillion granules, 3 T. dried parsley and 1 t. thyme. I would just toast the bread in the toaster next time for better control. Used a good brand of Parmesan in place of the Asiago or Mozzarella. Didn't have ovenproof bowls/crocks so put it in a 9" square casserole. I know that's quite a few changes but when you live in a rural area, you have to use what you have in the house a lot of the time.

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ALLFROMSCRATCH

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Cooking Level: Expert

Reviewed: Apr. 24, 2012

Amazing!!! Hands down better the next day! Next time I will make it and serve the next day! Used crutons once and french bread another time and both amazing! Great recipe for company!

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christa

Reviewed: Apr. 15, 2012

Really good recipe. Use really really stale bread that will stand up to the broth.

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Lisa

Cooking Level: Expert

Reviewed: Apr. 14, 2012

Awesome and filling! Beautiful to present on any table! YUM

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Carly J

Cooking Level: Intermediate

Living In: Eden Prairie, Minnesota, USA

Reviewed: Apr. 12, 2012

Gave it 4 stars, because for me, it was a bitt too cheesy. Will make it again, cutting it down, because the soup part is AMAZING! Thanks so much for sharing!

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IMSHYNOMORE

Reviewed: Apr. 6, 2012

A winner every time! SUGGESTION: use any left over broth mix to make gravy. I sautee mushrooms, make a roux, and use the left over soup as the liquid.

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MiMi

Cooking Level: Expert

Reviewed: Apr. 5, 2012

I've made this twice now, the first time with red and yellow onions, the second time with all yellow. Both times I used organic low sodium Better Than Bouillon beef and chicken paste rather than canned broth. 50 percent of each. The first time I used fresh herbs, the second time dried. Both worked fine. The only major suggestion I have is to cut the bread super thin, otherwise it soaks up too much of the broth and leaves the soup a little dry.

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JOHNELLE440

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Apr. 5, 2012

This is the recipe that made me sign up for this site. I saw the picture and felt I had to make it. Now, let me say, the experience of eating this was somewhat mindblowing for me. On one hand, it's delicious food. On the other hand, I felt like I ceased to exist as I ate it. That's how good it is. It really takes food the next level. Follow the recipe exactly and you'll end up with the potential for an enlightening lesson in what good food can do for you! A note: I recommend going to the full 35 minutes recommended for caramelizing. I thought the onions looked syrupy and I think I jumped the gun at 25-30 minutes of cooking when I poured in the broth. So, go the full 35. This recipe is a work of art.

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