Reviewed: Jan. 16, 2001

This soup was extremely "onion-y". If I make it again, I would cut down on the onions and increase the broth.

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HEATHER NEAL

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Reviewed: Dec. 17, 2000

Use fresh garlic

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Natalie

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Oct. 21, 2000

I thought this soup was very "oniony". I cut the number of onions down to 3 and added more broth and it was still to onion-heavy. If you are partial to a more "brothy" french onion soup, try another recipe.

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YHOLL

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Reviewed: Jul. 17, 2000

This soup was great! My whole family loved it! I like how this recipe didn't have all the oil and margarine that other recipes do. I added fat free mozarella on top of the soup, then put the bread on, added a little more mozarella, sprinkled some Parmesian cheese and put the bowls in the oven to broil until the cheese melted and slightly browned. Delicious!!

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MK618

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Reviewed: Jul. 14, 2000

I have made many different Onion soup receipes, this is the very best one, the only CHANGE I made was 1/2 the broth being dark beef broth, better color. Thank you Shonda!

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BONNIEDOON

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Reviewed: Jun. 2, 2000

If I can make this, anyone can. I am not very domestic and I hate cooking. I made a mistake and added more sherry than the recipe called for and it still turned out great. I got raves from my mom! Thanks Shonda!

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SELENA HELMERS

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Reviewed: Mar. 28, 2000

I needed a soup to bring to our church with no meat or meat stock. I was delighted to find this recipe. It was delicious!! I had to triple the recipe and the soup was gone in a half an hour!I added shallots and chives for a variety of onions. Plus I served the soup with homemade croutons and grated jarlsburg cheese. Make it!!! You'll love it!!

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