Reviewed: Oct. 28, 2009

I do not like French Onion soup, but my spouse does. So I decided to make this for him beacuse it looked easy. My results were fantastic! He was very pleased. I made some modifcations based on others' suggestions. I used two onions and added worchestershire sauce, sea salt and thyme. I could not find any sherry, so I used burgundy. I also used 2 c vegetable stock and 2 c mushroom broth to give it that beefy taste.

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KARASPOSA

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Reviewed: Feb. 20, 2009

This soup is in dire need of its missing ingredient: butter. Brown off the onions in about 1/4 cup real butter. Use a variety of onion: Red, white, yellow, and shallot. The slightly burned butter taste combined with the onions makes this dish very special. Cut a day-old glutenous crusty bread on top and cover with greuyer or emmentaler. The sherry is a great addition. My grandmother added sherry to many of her dishes.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Jan. 28, 2009

I made this for Valentines Day, my picture is shown. Everyone loved it and it's all I head about even two years later.

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Shane Travis Bell

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Reviewed: Nov. 13, 2008

The sherry made this way too sweet and I didn't even use a whole cup. It might be better with a good red wine instead but I doubt I will make it again.

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Caylee

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Reviewed: Oct. 6, 2008

This came out pretty delicious! I like how light and yet still french onion-y this soup is! I followed the previous reviewers suggestions and added 8 cups of veggie broth instead of four and that seemed to have achieved a good balance between broth and onions. I also didn't have any sherry, so I substituted about 1 cup of apple cider + 2 tablespoons of red wine vinegar for it (and it came out delicious!). I also grated parmesan, cheddar and a little havarti (w/dill) cheese over the soup while it was simmering. I added about a tsp each of rosemary and thyme as well. Definitely going to make this soup again!

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TC Mckenna

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Reviewed: Oct. 30, 2007

Tasty, but ditto on too many onions, not enough broth. While making it I didn't think this was going to be the case, but found others reviewers were right! I'd still make it again, only adjust the quantities.

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lovedirt

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Reviewed: Jan. 10, 2007

I made this the other night. I changed the recipe for two people on the website. Half way through making it I discovered that the amount of soup would barely fill one sm-medium size soup bowl. I had to end up adding tons more vegetable broth. I love onions but it was onion overload. I do highly recommend what MK618 suggested about adding mozzarella and parm cheese! That was the only thing that made it possible for me to eat. If I were to make this recipe again I would strain the majority of the onions out before putting into soup bowls. I think I would really enjoy it then!

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KT

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Reviewed: Jan. 1, 2007

I thought this recipe was wonderful. I did happen to make some modifications. I added more broth and added vegetarian worchestire sauce. This adds wonderful depth and flavor. YUM!!! This is a total do again.

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bbblampwork

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Reviewed: Dec. 24, 2006

great easy to put together! ****

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CJ

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Reviewed: Nov. 5, 2006

very good, very garlicy! (just how we like it!) On other reviewers suggestions, I cut back the amount of onions by half, and I used beef broth for the base.

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Cindy

Cooking Level: Expert

Home Town: Lewisporte, Newfoundland, Canada

Living In: Stephenville, Newfoundland, Canada

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Reviewed: Sep. 24, 2006

I didn't want to make this much soup so I mixed this recipe and the Garlic Soup recipe by Terri Lyons. It was really good.

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LORIM

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Reviewed: Aug. 14, 2006

This recipe is great! I would give it 5 stars, but it took almost an hour to make. I didn't have any sherry, so I used a leftover bottle of red wine, which worked well. I first browned the onions and garlic in a little bit of olive oil, and I stirred the wine into the mixture. I also chopped up some fresh mushrooms and threw them into the wine/veggie mix. I think the mushrooms helped to add more of a "beefy" flavor. Will make again!

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Austinite

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Reviewed: Jan. 10, 2006

This was just ok. Way too many onions, too much garlic, had to thin it out with quite a lot of water. It was too sweet, missing a "beefy" boullion base I think.

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Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: May 13, 2005

I'm still looking for a GOOD vegan onion soup. This was not it. As others said, WAY too many onions, and I love onions. I couldn't get the garlic to brown, despite cooking twice as long as required. I might cook the garlic separately if I made it again, but I didn't think the taste was good enough to bother, sorry.

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DABDAB

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Reviewed: May 5, 2003

As with the previous reviewer, i used vegetarian "beef" broth instead of veggie broth and only 2 large onions. I didn't have sherry so used a good red wine instead. Threw the bread on with some vegan mozzarella and broiled it for a few minutes. Everyone loved, especially me! Thanks

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TARDSPASM

Cooking Level: Expert

Home Town: Myrtle Creek, Oregon, USA

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Reviewed: Jan. 28, 2003

Really good onion soup! LOVED THE GARLIC!!! My house smelled like onion & garlic for days (not necessarily a bad thing!)... I took the other reviewers' suggestions and only used 2 large onions - and that was plenty. I also used vegetarian "beef" broth (purchased at a health food store) instead of vegetable broth. I found another recipe that used fresh thyme in the onion soup recipe - maybe I'll try that next time. I will definitely make this recipe (with a few modifications) again.

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THOLBROOK

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Reviewed: Dec. 30, 2002

A very tasty soup! I haven't had proper onion soup since becoming a vegetarian years ago and this one is just like I had remembered french onion soup to be. I broiled the soup in oven safe crocks with some mozzarella cheese on top of the french bread before serving. Yum!

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TINEH

Cooking Level: Intermediate

Home Town: Centereach, New York, USA

Living In: Franklin, Massachusetts, USA

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Reviewed: Apr. 5, 2002

This soup had promise, but there were FAR too many onions, and I love onions. Next time i'll use 2 1/2 onions instead of 4, and more broth to avoid this problem. Otherwise very good

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