Reviewed: Oct. 20, 2008

I had to knock this down a notch because almost everyone who wrote a review has changed the recipe a bit from the way it's written. I tried making it before reading the reviews and found it tasty, but lacking something Next time I'll try carmelizing the onions and do something to make the soup darker.

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Darryl

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Reviewed: Oct. 15, 2008

This recipe was so yummy! I didn't add any sugar because I didn't think it was necessary, or white wine (just because I didn't have any). I also had homemade turkey stock on hand so I used that instead of canned beef broth. Also, since I don't have any individual bowls to broil the soups, I just toasted up some organic flour-free flax bread with mozza cheese in the oven and placed on top of the bowl of soup before serving. Another change was I used fresh thyme and parsley instead of dried. I also cooked the onions WAY longer than the 10 minutes, to caramelize them like so many other people have advised to. I even accidentally burnt them a bit, but I think that just made the flavour even better! I know that seems like quite a few changes but in my opinion, they are very minor. Very yummy, thanks for sharing! I didn't realize how easy french onion soup could be! :) Oh yes, and I probably let the soup simmer longer than the recipe advises which I think just develops the flavour even more.

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Angie B

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Reviewed: Oct. 5, 2008

This recipe was as good as any I have had in a restaurant. We love onions so I added more than called for. I also did not add any water and added additional beef stock and used red wine instead of white (thats all I had in the house). My girls asked if I would make it once a week from now on. This one is a keeper. Thank you for sharing.

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DLVMommy

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Highland, California, USA

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Reviewed: Sep. 30, 2008

Great soup. Added worchestershire for taste and coloring. wasn't cloudy at all. did do the wine although I normally wouldn't def. adds demension to the flavor. this is supposed to be a sweet and lightly flavored soup because it is soaked up in the bread and is usually with a salty cheese like swiss. I made my beef stock homeade and my french baguettes homeade off of this sight...yummy! I cooked my onions on low for an hour and used red onions because they are universally known to have a deeper flavor.

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Sep. 16, 2008

I have used this recipe as a base for a few years now. To me, this is a good introduction to the French Onion Soup. It's not daunting at all.

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jjam1303

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 13, 2008

I made this a couple of days ago. Used one spanish onion and one sweet onion. Also added the sugar right away as per another reviewers suggestion. My son-in-law loved it. I made it for him as he broke his jaw a couple of weeks ago and went through surgery. He's on a liquid diet for 6 weeks. Used half cheddar and half mozzarella cheese but did not put under broiler only melted it. He said he had been craving bread and this he could eat without chewing. Thanks, from Ontario

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lizduncan

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

great recipe. i used ciabatta bread instead of a french baguette, and monterrey jack instead of swiss... but i'm definitely making this again!

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SofiaSasparilla

Cooking Level: Expert

Home Town: Fallbrook, California, USA

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Reviewed: Jul. 3, 2008

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!!!

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Mandy86

Home Town: Thunder Bay, Ontario, Canada

Living In: Port Credit, Ontario, Canada

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Reviewed: Jun. 19, 2008

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.

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ashleyp

Cooking Level: Expert

Living In: Escondido, California, USA

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Reviewed: Apr. 13, 2008

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.

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Koko

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Murrells Inlet, South Carolina, USA

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Reviewed: Apr. 8, 2008

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!

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Lynn

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 31, 2008

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!

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Erika

Home Town: Seymour, Connecticut, USA

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Reviewed: Mar. 29, 2008

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.

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Leasarenee

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Reviewed: Mar. 4, 2008

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.

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Ashley

Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Middle River, Maryland, USA

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Reviewed: Mar. 4, 2008

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

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 22, 2008

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.

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HEATHR718

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Reviewed: Feb. 17, 2008

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.

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asl40

Cooking Level: Expert

Home Town: Ligonier, Pennsylvania, USA

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Reviewed: Feb. 15, 2008

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!

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Mom of Two

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Feb. 14, 2008

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!

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Allison

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Reviewed: Jan. 27, 2008

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.

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KOOKYCOOKY

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