Reviewed: Oct. 20, 2010

This was really good. I used cooking sherry but the onions didn't really turn into a paste. I had to keep adding sherry so that garlic, onions & flour didn't stick. I might try adding a little olive oil next time around! I topped it w/ the toasted french bread & a slice of provolone, broiled to melt cheese. Very filling and delicious!

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Reviewer:

Nancy

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Cooking Level: Intermediate

Home Town: Burgoon, Ohio, USA

Living In: Columbus, Ohio, USA

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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Reviewer:

KARASPOSA

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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Reviewer:

4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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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Reviewer:

Shane Travis Bell

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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Reviewer:

Caylee

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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Reviewer:

TC Mckenna

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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Reviewer:

lovedirt

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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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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17 users found this review helpful