Reviewed: Nov. 21, 2005

This was a great recipe. I used some brown sugar instead of the white and also added some Worchester sauce. My roommate has never liked French Onion Soup in the past but tried this and asked for his own bowl! My boyfriend also asked me to cook it again!

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Jenni2362

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Reviewed: Nov. 4, 2005

This french onion soup will rival any restaurant version! I reduced the wine to 1/4 cup because of the strong taste. The soup is especially good with home-made croutons and freshly shredded swiss!

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JeffandAnne

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Reviewed: Aug. 26, 2005

I stumbled upon this recipe and decided to give it a try. I altered the recipe according to previous reviewers. I used 1/2 cup butter. I added about 2 tsp of white sugar. I used three cups of sliced onions. Mostly yellow cooking onions and one red onion. I've read that using Vidalia onions are the best because they are sweet, so you might be able to omit the sugar if you use them. I cooked the onions on medium heat in the butter until they sweated down and were carmelized. That took a while but the taste it worth it. I used about 2 TBS of flour. Then I used 4 cans of beef broth, 1/2 cup wine, 1 TBS of worcestire sauce, some fresh thyme (the whole sprig's thrown in), 2 bay leaves, salt and pepper. I left that boil and then simmered on low for 20 minutes. At first it tasted like red wine but after simmering it had great flavor. Thanks so much for this recipe. I will be making this one again.

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MJLAM

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Aug. 24, 2005

Awesome recipe - French onion soup is my husband's favorite - and he loved this recipe!

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Holly

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Reviewed: Aug. 21, 2005

The best french onion soup I've ever had, and it was so easy to make! I went by the recipe exactly. If I would have known how simple it was I would have made it a long time ago. I'll definitely be making this one again.

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Kristin

Cooking Level: Intermediate

Home Town: Artesia, New Mexico, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 26, 2005

I made this just like the recipe and it was so good.

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MONTANAMOM1

Cooking Level: Expert

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Reviewed: Mar. 7, 2005

easy to make and delicious! I definitely will make this again!

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GLARKINS

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Reviewed: Mar. 6, 2005

This was a very good soup! Just be prepared to wait a long time after melting the cheese in the oven for the soup to cool down enough to eat

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KIMBERLY85044

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Reviewed: Feb. 21, 2005

This is a great recipe! My first time making French onion. I did take everyone's advice and used more butter and sugar, cooked the onions until they were carmelized, that took quite a while, added a clove of garlic, no water, only beef broth, more flour to make it thicker, a bay leaf, pepper, tiny amount of ground thyme, sweet red wine, and simmered it for an hour. Served it for a small dinner party and they all loved it!

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KHRYSOULA

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Reviewed: Feb. 15, 2005

French onion soup is my husband's favorite, but I've never made it for him, so I decided to put this on our stay-home Valentine's Day menu. (Only married people can eat onions for romantic meals :)) He absolutely loved it and said it was as good as what he orders in the restuarant. It was a convenient part of the menu because you can make the soup early since you pop it in the oven to melt the cheese right before serving.

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Danielle

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Reviewed: Jan. 25, 2005

Great soup. My guests raved about how great it was. One of them is a French Onion soup snob of sorts and said it was some of the best she's had. I didn't have condensed broth so I added concentrated beef base (quantities on package) and cornstarch (about 2 1/2 tbsp mixed with 1/4 cup or so of cold water). Good stuff.

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KENDIGB2

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Reviewed: Dec. 17, 2004

I served this for a large dinner party. It was a huge success. Friends are still talking about it. I did use beef stock in the place of water. I will be making it again for our Christmas dinner. Thank you

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BANKONTHAT

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Reviewed: Dec. 14, 2004

Very delicious. Definite keeper recipe.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Nov. 24, 2004

This was delicious. I would change the portions next time in the following ways: 3tbs butter; 2 small onions; 1/3c wine; 2 cans uncondenced beef broth. This is a note as much to myself as anyone. These portions will work out better in my oven bowls instead of having too much like I did last time. The onions are very sweet and the broth is great.

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QUEENNMAB

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Reviewed: Nov. 18, 2004

This is it-the perfect french onion soup!I took a reviewers advice and substituted non-condensed beef broth and therefore did not add any water. I used a total of 40 ounces pure beef broth and it was excellent! Just the right amount of richness and not too salty!

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madkat2

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Reviewed: Nov. 8, 2004

Very good and easy. I think I know why some reviewers found this bland- most brands of canned beef broth are not meant to be diluted with water. (I know the ones in my pantry aren't). If you use regular canned beef broth instead of condensed broth- skip the water and use 4 cans of beef broth instead of 2! I caught myself just in time- the soup was delicious!

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SNEAKYMOM

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Reviewed: Oct. 8, 2004

This was great - only thing I changed was to scale the recipe down to 2 servings. I will definitely make this one again.

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KBSMITH57

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Keswick, Iowa, USA

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Reviewed: Sep. 12, 2004

This was so wonderful!!! I did change one thing... I put in 3 cans of beef broth and only 3/4cup of water. Very tasty!!! *I Had to add this, after making it again, I still used 3 cans of beef broth, and 1/2 cup of water, used a different wine this time, big difference, much better! The type of wine you get is important, because you can taste it quite a bit. I thought it really added something, because it didn't just taste like beef broth. This is a favorite of ours, for a special occasion, or just for something different!

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