Reviewed: Jan. 19, 2012

This recipe is delicious! The only thing i would change is the amount of Thyme that goes into it. 1/4 tsp is definitely WAY too much. As soon as i opened the lid to give it a stir, that was all i could smell. I then gave it a taste, and thyme was way too over powering. So i added more beef broth. The smell of the onions caramelizing was amazing! I will make this again, only with a tiny pinch of thyme.

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Reviewer:

KRaj

Reviewed: Nov. 9, 2011

Was so bland!!!!!! Did not look or taste like anything you would ever get in in a resturant. Very disappointed. Planned on making that and Monte Cristo Sandwiches for club luncheon. So glade I experimented with both before.

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Reviewer:

patti

Reviewed: Aug. 22, 2011

Very good!!

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Reviewer:

tallen20

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Aug. 18, 2011

My daughter and I decided to present "French Night" to the family as a special summer dinner and chose your recipe as the soup course. Wow! My two sons and husband couldn't stop saying how good it was! The only change we made was to leave out the sugar, and that was by mistake! The soup was so good (even without the sugar); absolutely better than any we've had in a restaurant. We cut up the bread into pieces (like croutons) and smothered them with the mozzarella cheese. Soooooo... yummy! And so easy..... Thank you!

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Reviewer:

Susan

Cooking Level: Expert

Reviewed: Aug. 10, 2011

Tasted great. I caramelized the onions (about 35 minutes), and used red wine instead of white, and really enjoyed the flavor. I just used more beef broth instead of adding any water. Turned out fantastic, and my husband loved it, too.

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Reviewer:

Leah13

Cooking Level: Intermediate

Reviewed: Feb. 21, 2011

Delicious! And pretty easy. I ended up using red wine instead of white, but turned out good anyway. Might use a little less sugar, at least with yellow onions. Other than that, should totally try it! :)

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Reviewer:

Annie

Reviewed: Feb. 20, 2011

I love this recipe. I made one change but only because I used what I had at home. I had no French bread so I used some green chile cheese bread (toasted) and it was awesome! Hmmm...the only thing French, besides the name) was the wine. Love it!

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Reviewer:

SANDIGN47

Reviewed: Jan. 19, 2011

this was a good base. i did add 2 beef bouillion cubes, cuz i like it a little more salty. and a couple dashes of worchester. oh yeah, i used 2 vidalia's and 1 red onion. oh, and 1 more thing. i didnt have mozzarella, so i used Gruyere.

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Reviewer:

lisa margitan

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Flat Rock, Michigan, USA

Reviewed: Jan. 7, 2011

this is a good base--but I found it to be bland, as is. Maybe I didn't use the right onion--but I had to add some sugar, some kosher salt and also some worchesire sauce (several dashes) to give this dish some added depth and richness. I served in a bread bowl with melted mozz cheese. It was delicious after I tinkered with it.

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