Reviewed: May 26, 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!!!!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

HARLOW2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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 :)

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

christa chimmi

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2006

Made a few minor changes: Used vegetable broth rather than beef. Added a sprig of fresh thyme along with the bay leaves. Finished the soup with a traditional splash of brandy. I agreed with a previous reviewer that this does not really make six servings (unless you eat your soup from a custard cup). I filled two french onion soup crocks and had just enough left over for a small lunch-size serving. Also, it took over an hour for the onions to properly caramelize to a nutty brown color. At the thirty minute mark, the onions had no color at all. So give yourself a little extra time for this recipe. You won't be sorry.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Monzie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2006

Yummy onion soup. I used vidalia onions, only 1 bay leaf and out of necessity, Honey Brown beer in place of the wine. The beer accented the sweetness of the onions nicely. After tasting the soup, I added a pinch of thyme... Delish. Thanks!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Nicolette

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2005

Next time I'll use just one bayleaf - 2 made it just a bit too strong. Otherwise - it was great!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mary Ellen

Cooking Level: Intermediate

Living In: Canton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2005

I made this soup last week for my picky husband. It came out good - although I needed to add a table spoon of Worcestershire sauce for a little extra flavor. When all was said and done - I think I would add red wine instead of white and I might add a bit more Worcestershire. And I would cut the onions rather than keep them whole because it was a little messy to eat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

annabelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2005

My husband and I both really like this recipe. It's not the exact same as the kind you get in a restaurant but it has a very good flavor to it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOKEY80

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2005

Absolutely delicious! I took the advice of different reviewers and reduced the amount of water to 1 cup, and also added 2 beef bouillon cubes (one of my cans of beef broth was "low-sodium" so I needed the extra kick from bouillon). Wonderful recipe that tastes just like it does in a restaurant. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

A. Truslow

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2005

i've tried so many french onion soup recipes and this soup was amazing and simple! i used non-meat beef stock cubes because i don't eat meat and it was so good my husband kept going for more! it definitely needed salt and pepper but that could be because i used the bouillon. thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Avigayil

Cooking Level: Expert

Living In: Spring Valley, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2004

Delicious! Although I found that the 6 servings really only equalled 2 servings (granted, we filled two french onion soup bowls right to the brim). Very easy to make.....and very good too. Will make it often.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

deblynngervais@yahoo.ca

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2004

Fantastic! This is the first time I've ever made French Onion soup & I doubled the recipe & it worked great! The only thing different I did was add some Worcestershire sauce & topped with Asiago cheese. This was a hit with the whole family. THanks for a great & EASY recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ARMYWIFE99

Cooking Level: Expert

Living In: Sturgis, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2004

This soup is incredible!! I used sweet onions for sauteing. I also substituted red wine since I was out of white wine and vermouth. I also added pepper and thyme while sauteing the onions!! Perfect anytime!! My husband ate the whole pot and I will make more this week!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HEMK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2004

WONDERFUL! I will make this again and again. I used white wine and it made it taste like right out of a restaurant. Thanks for sharing, big thumbs up!

Was this review helpful? [ YES ]
0 users found this review helpful