Reviewed: Oct. 25, 2009

I made this soup tonight for dinner. Everybody LOVED it! I just found the pepper flavor to bit a be overpowering so if you don't enjoy things with a strong peppery flavor, you may want to adjust the pepper amount to half of what it says here. Other than that this recipe definitely desevres five stars!

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LILIA7

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Reviewed: Oct. 25, 2009

This soup was AMAZING! I added a few drops of worcestershire sauce and it tasted so great. I was definitely impressed. Left out the wine, and I'll make this soup again!

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JENPEN006

Cooking Level: Beginning

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Reviewed: Oct. 23, 2009

I used fresh parsley (because I had it) and I took the time to caramelize the onions. I used Provolone to melt on top. I have never had french onion soup before so I guess I really do not like it. My husband said it was good and it tasted like normal french onion soup.

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Brandy

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Argyle, Texas, USA

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Reviewed: Oct. 22, 2009

Excellent base recipe. A good quality white wine or vermouth is essential. The onions take a bit longer to saute than suggested so just feel that out. I added a splash of worcestershire and swiss cheese instead of cheddar. I do like to toast the french bread prior to adding it to the soup, it seems to hold a nice consistency. This is YUMMY! And soooo simple to pull together! Hubby loved it and so didn't I.

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Oct. 7, 2009

I skipped the thyme and added bay leaf instead. Also added a little more stock and wine and a little less H2O. Made for a richer soup. Also, if you toast the bread before putting it on the soup it tend to retain a firmer texture and not become so mushy so quickly. Great recipe!

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MKDale

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Reviewed: Sep. 21, 2009

this was very good. the thyme and white wine really give it a nice flavor. i had leftover beef au jus so i used that. i also made croutons out of some leftover homemade bread. i dont have individual soup crocks so i used a soup terrine and served it family style. i added a salad w/ the creamy french dressing recipe from this site to make it a meal.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 7, 2009

Pretty good tasting before putting the white wine in. Next time I will try it without it, but still was very peppery.

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Rachelle

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Reviewed: Sep. 3, 2009

I let the onions carmalize for about a half hour, that was the only change I made. Next time I would cut down on the pepper a little, but other than that it is a great recipe!

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Megan

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Reviewed: Sep. 1, 2009

This was Delicious! my husband and I Love french onion soup we get from a few of our fav. restraunts and this came close! not right on the dot but just about. I added a few things...I let the onions caramelize for about 45 min and as the onions were in the pot i added about 4 drops of worchistire and a pinch of garlic salt. it was very good!!

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Rin

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Reviewed: Aug. 2, 2009

This was a good, fast onion soup. However, to make really delicious french onion soup, the onions need to be caramelized to provide a complex, deep flavor & color. The bread should be lightly toasted in the oven -- 350 degrees for 5-7 minutes per side. Also, for a special treat, use Gruyere cheese. Grate some -- 2T or so -- into the broth. Slice the rest & top the toasted bread with it. Grated Parmesan can also be added before broiling.

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Jun. 28, 2009

This was delicious. No modifications needed. Even my 7 year old ate this and he doesn't eat anything besides the normal child fare.

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Amy P

Cooking Level: Intermediate

Home Town: Sturgeon Bay, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 18, 2009

So good! My husband and I love this recipie!

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Paracana

Cooking Level: Beginning

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Reviewed: Jun. 18, 2009

I have been making this soup for years and it is awesome! I use 3 onions, 3 beef bouillon and 4 cups of water instead of the beef broth, and only 1/2 t. of pepper. The longer you cook the onions, the better the soup tastes.

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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 30, 2009

Very flavorful with a sweet peppery kick. I'll make it again. Easy prep

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bespos

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Reviewed: May 17, 2009

Very tasty and easy to follow. This is the first time I made French onion soup and it turned out as tasy as restaurant versions.

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Patti R

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Reviewed: May 12, 2009

Excellent way to use up onions! i do however recomend cutting back on the wine a little bit.

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RLK

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Reviewed: May 7, 2009

lovely & simple. easy too!

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Jill Elliott

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Reviewed: May 7, 2009

WOW! Even my two year likes it.

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Aileen(La Tuti)

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Reviewed: May 5, 2009

This soup was delicious!!!!! A few slight variations I made were - using beef soup base instead of canned stock and omitting the water. Also, I added the sugar to the onions in the beginning because I find that the carmelization is richer. Instead of all white wine I used 1 part white wine and 1 part sherry. The finishing touch was a dash of worcestershire. My husband ate 3 bowls, 2 w/ cheese, 1 without! Really marvelous, thank you.

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