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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26 users found this review helpful

Reviewer:

Sunny

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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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22 users found this review helpful

Reviewer:

Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

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.

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22 users found this review helpful

Reviewer:

Monzie

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!!!!

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15 users found this review helpful

Reviewer:

HARLOW2

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!

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11 users found this review helpful

Reviewer:

Nicolette

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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9 users found this review helpful

Reviewer:

christahannahmelody

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Bradenton, Florida, USA

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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8 users found this review helpful

Reviewer:

Sugar Luver

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Tampa, Florida, USA

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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7 users found this review helpful

Reviewer:

HappyMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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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7 users found this review helpful

Reviewer:

SMANNES

Reviewed: Feb. 28, 2010

Really simple, really good on a winter night. Used only one bay leaf and a pinch of thyme. Have made it with and without the flour and either way is good. My daughter loves this!

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6 users found this review helpful