Reviewed: Mar. 5, 2002

Nice traditional onion soup flavor-LNP

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Reviewed: Feb. 22, 2002

Really yummy, and very simple. I wound up using twice the butter the recipie called for, however, as there wasn't enough "pan juices" to make a good roux.

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DELAYNA.ANDERSON

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Reviewed: Feb. 20, 2002

Delicious recipe. Even better after resting in the fridge for a day, just reheat juice and bake.

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JIWELLMAN

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Feb. 15, 2002

Amazing soup! Just remember folks, the quality of the ingredients affects the flavor. Buy the best red wine you can (drink the rest while you cook the soup!).

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NICKY2001

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Reviewed: Feb. 15, 2002

I have had better French Onion soup, if only I could find that recipe! I know the difference is in taking more time to build the flavours.

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TGND

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Reviewed: Feb. 5, 2002

I loved this soup! it was really easy to make and took no time at all. I added some beef bullion to it for flavor.

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FORRIE

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Reviewed: Jan. 22, 2002

This was a tasty quick recipe. I made it one Sunday night. I used mozzerella instead of swiss cheese. I like the melting quality better with mozzerella or provolone. My in-laws even loved it so much, they asked for the recipe!!!! This is a keeper.

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NANCY VOJTKO

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Reviewed: Jan. 20, 2002

Wow! Restaurant Quality Recipe! I added a little Maggi Sauce to Taste, Didn't have Red wine used 1/4c Heinikin Beer inplace and still Fabulous! Maybe better than original! Anyway Thanks for a Great easy, Quality and Tasteful recipe!

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SAMSESCAPADES

Cooking Level: Expert

Living In: Clearwater, Florida, USA

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Reviewed: Jan. 20, 2002

I made this for dinner last night and thought it was really good. I followed the recipe to the tee and thought it was a little weak in flavor and not very thick. I added 2 bouilion cubes and a little more flour and it was delicious!!! So

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PMSYLVANIA

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Reviewed: Jan. 19, 2002

I made this in my crock-pot. I cooked it for about 10 hours. It was sooooooooo good!! It was even better the next day. I also doubled the recipe. So easy to make!! Yummy!!

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STACEYMARIE23

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Reviewed: Jan. 9, 2002

Absolutely delicious. I used mozarrela, provolone and swiss lorraine cheeses altogether. Will never make a different recipe than this one.

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MLC1957

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Reviewed: Jan. 5, 2002

I was out of Beef stock and used Vegetable...Dont do that.(not terreble, Just not great) Tried it again with beef, and it was awesome!

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BAMBIKHAN

Cooking Level: Professional

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Reviewed: Jan. 4, 2002

Served this for Christmas dinner.....they loved it!! Will definitely repeat.

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MAGOO00

Cooking Level: Expert

Home Town: Marion, Ohio, USA

Living In: Bedford, Texas, USA

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Reviewed: Dec. 28, 2001

It was very good. I made it with Gruyere cheese instead of Swiss cheese. I will make it again.

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brigitte718

Cooking Level: Expert

Home Town: Saint-Jean-Sur-Richelieu, Quebec, Canada

Living In: Alpharetta, Georgia, USA

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Reviewed: Dec. 24, 2001

This soup is the best French Onion I've ever had! And I'm not very fond of the soup to start with. This has just become our new traditional Christmas Eve soup!

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Kou Na Mara

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Reviewed: Dec. 11, 2001

My husband and I love French Onion Soup, so we gave this recipe a try. I did find it was all 'high notes' in the flavor, so I used the soy sauce as one reviewer suggested, and it added perfect depth. With the glug of soy sauce, this is one of the best FOS we've tasted - the recipe is definitely a keeper.

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ELIZABEAR

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Reviewed: Nov. 18, 2001

very good soup. I needed to add a little salt and pepper to taste though.

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GIGGLES4

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Reviewed: Oct. 31, 2001

This was the easiest recipe. I thought the recipe looked too easy and too bland for me. I thought I would have to add some ingredients, but it turned out wonderful. It tooked no time at all...cook the onions and dump the juices in. Awesome!!

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Oct. 31, 2001

Replace red wine with about a 1/4 c. of Port and Swiss with good Gruyere and you might not be able to differentiate this from the best you've every had anywhere. My husband said it was second only to one of the finest restaurants in France. (We used homemade beef broth with beef boullion to augment the flavor--we'll probably just use the canned broth next time.)

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