We loved this recipe, It was simple and ummy!!!!I did add a little more white wine and pepper to taste. I will definately make this again!!!

This was an ok recipe, The broth didnt have much flavor, i had to doctor it up a bit with worshtishire and garlic and tons of salt. It wasnt the best FOS but it satisfied my craving. tasted much better with the cheese and bread added.

This recipe was great... the closest one I have found to restaurant style. I will definitely make this again :) My husband likes meat in his soup so I browned some beef chunks and added them in... makes for a perfect dinner.

This was really tasty after a few tweaks. I caramelized the onions with butter and sugar( I was using yellow onions) over low heat. I added 2 small bay leaves, a teaspoon of garlic powder,eliminated the water and went with all beef broth(low sodium),added a teaspoon of worstershire sauce and a teaspoon of balsamic vinegar(to cut the flour butter mixture). During the cook I was tasting, and I felt the thyme was a little overpowering but a nice change for this soup. After adding the wine and tasting, the thyme fit right in, I added 1 teaspoon of beef bouillon(so much for the low sodium), but the soup as I prepared it absolutely needed it). Good recipe, will do again.

Amazing dish! Even my picky boyfriend, who is an Onion Soup connoisseur said this dish was the best homemade French Onion Soup he'd ever had. I did spend a bit longer on caramelizing the onions and changed the herbs a bit to ones I had more readily available, but I will be making this again in the very near future!

My family really enjoyed this. I had to get used to the thyme in it...I don't think the onion soups I've had before had any thyme in it, so I just wasn't accustomed to the flavor...but it turned out excellent. My husband loved it and even my two young girls - who don't eat ANYTHING - kept coming back to me to try more. Thanks for the recipe!

this recipe is really tasty. I too let the onions cook longer then 10 minutes. Allowing the onions to caramelize will bring out the darker color of the soup that is desired. Just be careful not to burn the flour,butter, onion mixture. I omitted 1/4 c. of water and the sugar. I would definitely have this recipe again.

This is perfect. Carmelize the onions if possible - and use a really high quality crusty baguette. Delicious, delicious, delicious.

WOW! I was looking for onion soup that was easy to prepare as well as tasty. This was perfect. I made a few minor changes: used beef bouillon cubes instead of cans and let it simmer until they dissolved, a little less wine, and added just a touch of Gravy Master because the color looked too light to me - that was purely mental, I'm sure! Very good.

This soup tasted good, but it wasn't like what I order at a restaurant. It was cloudy because of the flour and I am used to a clear beef broth. Something was off and I don't know what it was. I will keep searching for a French Onion Soup that is closer in taste to what I have had in a restaurant.

I've been searching for a great French Onion soup recipe, and this is the one! Here are the few modifications I made: I cooked the onions for 30 minutes in a cast iron dutch oven to carmelize them really well. Also, I like my bread toasted with my French Onion soup. Here's a great recipe for "Parmesan Croutons" that not only toasts the bread, but also adds a bit of flavour to the soup: Combine 3 Tbsp butter (room temperature), 1 clove garlic, 3 Tbsp parmesan and 1 tsp oregano (Oregano is optional). Cut French bread into 1" pieces. Spread butter mixture on the bread and bake at 350 degrees until toasted (about 3 to 4 minutes per side). You can do this ahead of time because the bread will re-heat when you put it into your soup bowls and broil the cheese. Delicious!

Like others, I sauteed the onions for around 45 minutes until they were carmelized, and it turned out good. I used 3 large sweet onions and am very glad I decided to omit the sugar -- given how the onions were carmelized the soup was already sweet; some sugar would have put it into dessert territory. Also added the garlic powder some suggested - gave it a little more flavor. Overall - YUM!

It was a little light on flavor, so I had to add some Au Jus powder. But then it tasted just like what I get at a fancy restaurant in town here.

LOVE IT!!! YUMMY

Easy but on the bland side. I added salt to taste and some Tuscan herbs and a smidge more thyme. Hubby loved it. He said it was even better the second day.

this is a great recipe! i did carmelize my onions for a lot longer than the suggested 10 minutes. i cooked mine in the butter on low heat for around 45 minutes stirring occassionally. i also put a TBLS of beef broth in towards the end because the pan was dry. i did not use water, instead just all beef broth. i added garlic powder. a little extra wine. be careful with the sugar if your onions are already sweet, they might not need sugar at all. my soup was too sweet so i had to add a little more wine, the garlic, and the salt to even it out.

Great recipe fast and easy.

It was delicious! BUT, needs stronger broth. I only had cubes, so I used five cups of water and five cubes...I'll use same water next time, but use about 7 cubes. also added about 1/4 cup of worcestershire sauce to give a little more zip. I've never used wine in a recipe and normally don't like soups and sauces with wine, but this was excellent. I used just cooking wine and now I think I know why they should tell you to use good wine, because while it was still good, I think it would be sooo much better with a reall y dry decent white wine. it's a keeper!!

I had such a craving for French Onion Soup. The weather was lousy and didn't want to go out. I decided to try this recipe. I did it exactly the way the recipe said with no changes. My husband and I at all of it! This one's a keeper.

Excellent flavor! This soup was a bit time consuming but definitely worth the effort. The flavor was perfect.