The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Beginning

Home Town: Wickford, Rhode Island, USA
Living In: South Kingstown, Rhode Island, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Expert

Home Town: Springfield, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 23, 2008
everyone loved it! excellent, and super simple!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Poznan, Greater Poland, Poland

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Expert

Home Town: Dover, Ohio, USA
Living In: Uhrichsville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Salem, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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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Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 30, 2006
Oh my gosh, this soup is identical to the ones in the resturaunts, maybe even better! We can't seem to get enough of this ! Excellent flavor! Perfect balance of sweet and savory. This is So good. Thanks!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 16, 2006
Really good the only thing I would change is adding garlic and using a combination of cheeses - I use parmesan, provolone and swiss.
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Cooking Level: Expert

Home Town: Northridge, California, USA
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 16, 2006
This was wonderful. The half an hour spent on cooking the onions is absolutely necessary as it gives a fantastic creamy taste and texture. With a splash of cream it is magic. Didn't have any white wine on hand but didn't seem to miss it. Like others have said the recipe "for 6" makes enough for 2 really, which was perfect for us.
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Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary
Living In: Pamplona, Navarra, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 9, 2006
This gets 5 stars b/c it is easy to make and the result is delicious - I followed the directions exactly and it was a great soup. The onions smelled up the house pretty bad though, so make sure you leave all the windows open :)
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Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

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