Reviewed: Oct. 13, 2009

HOLY COW this was soooo good! As a child, I was never fond of onions, but last week, on an impulse, I bought 10 lbs of onions for $1.49. Then I needed to make something with them! My boyfriend had the ingenious idea to make soup! So I found this recipe and on Friday night I whipped it up. It was fantastic! The wine really added a nice touch. I used all the same ingredients, but the quantities might have varied a little. I'll be making this one again for sure! Oh, there were 2 soups leftover (with bread and cheese and everything) which we ate the next day. The bread was totally soaked with the soup liquid and it threw the whole thing into a new dimension of deliciousness! I did cook mine quite a bit longer than suggested by the recipe, about 30 minutes of cooking the onions alone, and then I boiled the soup a little to cook the onions a bit more and to reduce the liquid a bit.

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2ys4you

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Lachine, Quebec, Canada

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Reviewed: Oct. 5, 2009

I used veggie broth and added some thyme. I prefer baking over broiling.

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sg

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

Reallygood..cook a litlle longer

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Margaret

Home Town: Cookstown, Ontario, Canada

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Reviewed: Jul. 16, 2009

Really good! Onions took longer than 30 minutes, though (I only used 2). I think I simmered it too long because it was very thick but still great! I added a clove of garlic and used less wine

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gom-nom-nom

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Reviewed: May 19, 2009

I am really impressed with how this came out! I'm not a fan of french onion soup, but I still had to have a bowl...so good! My onions took about an hour to caramelize, and I used chicken broth instead of beef broth because it was all I had on hand. It was a little on the tangy side. My french onion soup-obsessed boyfriend preferred it this way, and thought it was a change I made 'on purpose'. I used a teeny bit less white wine and only 1 bay leave, and added salt and pepper to the onions as they were caramelizing. I also buttered the bread and sprinkled it with garlic powder before toasting in the oven. I'll definitely make this one again!!

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shells

Cooking Level: Beginning

Home Town: Wickford, Rhode Island, USA

Living In: South Kingstown, Rhode Island, USA

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Reviewed: Oct. 19, 2008

To get a rich color and onion flavor, try placing your onion rings in a covered bowl and microwave first for 20 minutes. Transfer to a dutch onion with a little butter and cook over medium heat for about 30 minutes, stirring frequently and scraping up the brown bits. Deglaze the pot with a little water and continute to cook and stir another 6 minutes. Do this 3 times and on your final deglaze, use the wine, cook down till it evaporates, then add your broth, bay leaf or whatever and go from there.

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Rosey

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

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Reviewed: Jul. 24, 2008

Onions never did get brown, not even after an hour. I thought it was a fair recipe, but too sweet, too much basil and not enough salt. Added some soy sauce, as well as a little thyme. Makes enough for 3 servings. Not bad at all, but not great.

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Cindy G

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Reviewed: Jul. 23, 2008

everyone loved it! excellent, and super simple!!

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estrella808

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Reviewed: May 21, 2007

Delicious! I made a few modifications. Substituted thyme for the bay leaves (didn't have any), mozzarella for the Swiss (also didn't have any), and used red wine for a more full-bodied flavour. With some salt and pepper the flavour was great. I'll definitely make this again.

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iheartnitz

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Reviewed: Apr. 3, 2007

I made this for dinner and was very impressed. We had it with crusty fresh bread on the side as well as in the soup, the swiss cheese was yummy! I always play around with recipes but this was a great base to start with!Many thanks!

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Dec. 25, 2006

I used this recipe as I couldn't find my standard one from a Working Mother Magazine article circa early 90s and this seemed the most similar. I too had a hard time getting the onions to brown. I used 5 organic white onions and cooked them for over an hour and there was no carmelization at all. I used a dutch oven and not a stockpot so I would have more surface area to brown the onions. I added a sprig of fresh thyme and 2 minced garlic cloves too. Instead of canned broth, I used 2 boxes of organic Pacific Brand broth from Trader Joe's and my husband liked the less salty flavor. Subbed gruyere for Swiss and added a bit of heavy cream just before serving too as a splurge for Xmas eve dinner. Thanks for the recipe!

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Nov. 24, 2006

Yum-my. We used Sherry and only 3 sweet onions (they were very large), and it took almost an hour to get the onions almost-caramelized (I got impatient), and it was super yummy. Just what my prego craving called for :)

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Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 21, 2006

I skipped the wine because I was out and the flour (I do not like a thick broth). I added a little bit of thyme. I really liked the addition of the bay leaf. I do not carmelize the onions just cook them until soft and the soup is still good. I also use mozzarella instead of swiss. With these additions this will be the soup recipe I keep. Thanks for the recipe.

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Nov. 2, 2006

I found this recipe outstanding! I will most definitely make this again! French onion soup is my new favorite soup! As noted by other reviewers, this does not serve four. I did add a little thyme to my soup.

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EmilyAus

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Reviewed: Aug. 18, 2006

I made this a couple nights ago and the hubby loved it. I thought it was a bit sweet but good, perhaps it was the wine I used. The only subsitution I made was vegetable broth instead of beef broth. I do agree with other reviewers about both the longer cook time for the onions and that it really only serves about 3. Good recipe. Thanks.

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NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Aug. 13, 2006

This soup was good but too sweet for my taste. Perhaps my onions were just sweet onions. I did add a whole lot of crushed black pepper to the soup.

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PUNKGIRL

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Reviewed: Aug. 7, 2006

Personally, I wasn't a fan of this at all. Too much wine, too many bay leaves.

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SMANNES

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Reviewed: Jul. 26, 2006

Caramelizing the onions (I only used 3) took me more than 1 hour and at Med Heat. I skipped the wine and added a pinch of thyme. It was a tasty and filling soup.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Jul. 15, 2006

Used vidalia onions, red wine, 1 cup of water, 1 bay leaf, and 1 tablespoon Worceshire sauce. All great suggestions. 6 servings did turn out to be equal to three servings. Took over an hour for the onions to cook and they still weren't brown, but by then we were too hungry to wait any longer. I don't think I sliced my onions thin enough.

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Sugar Luver

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 15, 2006

Really good. Onions caramelized in 30 mins. I substituted red wine and added thyme as suggested by another reviewer. The soup was really wonderful and my husband asked me to make it again. I only had whole wheat bread - which was a horrible substitute. I agree this really only serves 2 people. ( Also! Make sure you have bowls to put under the broiler before you make!)

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Sunny

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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French Onion Soup VIII

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