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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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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Abby215

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Reviewed: Apr. 10, 2009

Won't bother trying to change all the ingredients, I'll simply try another recipe.

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Debbie

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Reviewed: Apr. 5, 2009

surprisingly healthy!

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Kimi White

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

I'm going to rate this in the middle because I'm a NEW cook... lol... I used sodium free beef broth - it was horrible, so that's on me, but the recipe called for shredded mozzeralla... not a good idea! It sunk to the bottom and didn't want to melt... probaby will make it again...

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Steve~n~Tiffani

Cooking Level: Beginning

Home Town: Titusville, Pennsylvania, USA

Living In: Annville, Pennsylvania, USA

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Reviewed: Feb. 27, 2009

I followed the recipe exactly & found it to be on the sweet/bland side. I added a little Worcestershire sauce to my bowl of soup & it improved the flavor a little. I probably won't make it again as the consistency was kind of thick & it seems to need a darker, richer beef broth than the canned variety.

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Manzanita

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Feb. 22, 2009

This is fit for a king. I love french onion soup and this is the best, most flavorful example I have had to date. Even in the finest restaurants I've never had better. This one is a keeper!

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