Reviewed: Jan. 5, 2008

My husband said it was perfect and can't wait until I make it again. the only change would be bigger slices of onion.

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redstapler

Cooking Level: Intermediate

Home Town: Dinuba, California, USA

Living In: Visalia, California, USA

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Reviewed: Jan. 2, 2008

This was AWESOME. I followed the recipe and this was far better than any French Onion Soup I have ever had. I recommend this to anyone who is looking for a great soup recipe. With a salad, this was a great meal. Try this and you will not be disappointed.

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7 users found this review helpful

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: Dec. 27, 2007

I've made this several times. It's the best! My husband loves it!

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carolinagirl965

Home Town: Tarboro, North Carolina, USA

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Reviewed: Dec. 9, 2007

i agree that it's only a good starter for french onion soup. we ended up using only 1 cup of water & an extra can of broth(i used chicken cuz it's what i had) and i ended up cooking the onions(with a clove of garlic) for about 30 minutes or so on med-hi until they got a really good brown on them, and then had to use some herbs, parsley, thyme, S&P and a dash or 2 or worcstershire. hope this helps...

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Rebaholl

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

This soup was excellent. It was very easy to make with ingredients I always have on hand. I plan to make it tonight(it is two days after Thanksgiving and we want to eat something not related to turkey and light!)

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Susan G.

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Reviewed: Nov. 20, 2007

Simple...or as my Dear, Sweet, Mum would say, "Provencial." But perfect in its simplicity.

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Pundragon

Cooking Level: Expert

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Reviewed: Nov. 17, 2007

Very simple. I use more onions and cook them a lot longer. Great results every time

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5 users found this review helpful

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REDHOOK666

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Reviewed: Nov. 11, 2007

This was terrific!! Definately restaraunt quality! I'll be making it again!

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Lauri

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2007

Yum!

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ANINAM

Cooking Level: Intermediate

Home Town: Pretoria, Gauteng, South Africa

Living In: Sammamish, Washington, USA

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Reviewed: Sep. 11, 2007

Yum, yum, yum. We really enjoyed this.. I did not add any water, just a 32 oz. can of beef broth. I also added worchestershire as was suggested. Next time I will try to add thyme, but without the changes I think this is a winner.. and it's so quick!

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3 users found this review helpful

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Molly

Cooking Level: Intermediate

Home Town: Yucaipa, California, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 10, 2007

In a last minute attempt to make French Onion soup, I found this recipe. It wasn't quick but very easy and very delicious. I just happened to have a little single bottle of red wine and it went perfectly in the soup. I did change the servings to two since I was the only one who was going to eat it but my 13 y/o son ate the other bowl. Now that must be good!

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Lynn

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Reviewed: Sep. 4, 2007

I would give this 10 stars if I could! You definitely need the worchester sauce and red wine. I also used Consomme soup instead of the plain broth. My husband and guest thought it would rival the best they ever had in restaurants! I am such a godess....

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sara

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Reviewed: Jul. 27, 2007

Thank you SO MUCH for this recipe!!!! I cooked this for my Mom's birthday and she is from France and she said it is the best bowl of French Onion Soup she has ever had in her fifty years of living in France. Then she told me that I could be president some day, even better than John F. Kennedy, and that I am the best son ever! Better than anybody else's son! Soup is good food!

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Charlie Wonka

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Reviewed: Jul. 24, 2007

I thought this soup was great! Did add some thyme, salt, pepper, bay leaf, and worcestershite sauce. I used three cubes of beef boullion to three cups of water, since I did not have canned broth. I also mixed 1/4 cup red wine with 1/4 cup dry sherry cooking wine. It came out delicous. My ten year old who loves French Onion Soup, was my tester and he loved it. I also used vidalia onions only!

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Sue

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Reviewed: Jul. 13, 2007

This was wonderful! I did make some modifiactions to it based on some of the reviews. I used two vidalia onions and one yellow onion. I used 5 cans of beef broth (not condensed)in place of all the water and I used 1/2 cup dry red wine and 1/2 dry white wine. I also mixed shredded swiss cheese with shredded mozzarella cheese. I kept everything else the same. I served it with home made panini grilled sandwhiches and everyone loved it. It was fantastic, top notch and easily as good or better than some of the finer Washington DC or Northern VA restaurants I've been to.

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 20, 2007

I was looking everywhere for this recipe...here it is! I have made all different kinds of onion soup and this is, by far, the best. I really like the tradition of swiss cheese and red wine added...this is a classic recipe! My family came over and half of them HATE onions. They actually ate this soup, and loved it. One thing I would say is always add yellow onions. They have the most flavor.

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Dynamic Duo

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jun. 7, 2007

This is really good soup and super easy to make. I changed it a bit like other reviewers. I added some worchestshire sauce. Instead of Swiss cheese I put the toast in the bowl, put a slice of Guryere (sp) on top - then the soup - then covered it with grated Asiago cheese. Really, really yummy.

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sarahz911

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 20, 2007

brilliant - I love this soup. So easy and delicious. I've used a mix of red and yellow onions. I add a bit of Thyme and a dash of worcester sauce. so good.

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Laura Sampson

Cooking Level: Expert

Home Town: Towson, Maryland, USA

Living In: Liskeard, Cornwall, England, U.K.

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Reviewed: Apr. 20, 2007

this turned out great. at the suggestion of other users, I added some other spices, seasonings, and worcestershire. I also put in a bit of romano cheese. The biggest adjustment I made though was using white wine instead of red, and I really think thats what put this soup over the top. So cook those onions slooowly and use a really nice white wine and you will receive rave reviews :)

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SarahS

Living In: Ringwood, New Jersey, USA

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Reviewed: Mar. 20, 2007

This soup was delicious. My entire family loved it. I did add some worcestire sauce, thyme and bayleaf to the soup. Next time I think I will omit the flour - it made the soup cloudy.

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