The soup tastes delicious. However adding 10 onions is absurd. I added 4 and a half and it was plenty. I added more beef broth than called for too.

This is a nice, light version of the traditional french onion soup, this meant even my children ate and enjoyed it, which they wouldn't have done with a soup made with wine. Not just that but it was tasty to boot, I made mine with vegatable stock. Thank you for sharing, it will be made again here.

This recipe's definately a keeper. The taste is wonderful, I also added a splash of Worchestershire, presentation is also key here. Spend the extra to buy the soup crocks and you'll feel like you're eating in a fancy restuarant every time you make this wonderful soup.

I replaced the beef broth with beef consomme - it gave the soup a rich smooth flavor. this is one of the best onion soups I have ever had.

this is one of the worst recipesI have ever tasted. I followed it to the letter and nothing came out right.I used everything fresh and that did not even make any difference.I do not recommend this for anyone.

This soup was very flavorful I added a splash of red wine for color. I did use Vidallia onions which made the soup far too sweet. I would stick to white or yellow onions.

Very good! I used low sodium beef broth and then added a little worchestshire sauce.

I've tried many french onion soup recipes, and this one was pretty good. I reduced the number of onions to 6 and I added two tablespoons of flour to the onions right before they finished cooking. I used a brown ale and it gave the soup a really good flavor. I added a little salt at the end, but that was just my own personal taste. I would definitely try this again!

This was pretty good. For me, it wasn't the best flavor for french onion soup, but that's my taste. It was good and I enjoyed it, but I have had better. I liked the change in flavor, but I prefer more standard broths wiht the sherry/wine flavor for this soup. Glad I tried it, though.

This is a great recipe, I like the flavor contributed by the beer (I used a lager)...it is a nice change from the consumme flavor. Perfect for a cold fall afternoon. I will definitely make this again.

I thought the onions would be over-powering, but the beer and bay leaf blended in great. I'd definitely make this a million more times

It is VERY unusual when I don't doctor up a recipe. In the case of this one, it was not necessary. Did add a bit more dry mustard and black pepper than called for, and used Feta instead of Gruyere (didn't have any). It was VERY, VERY DELICIOUS.

This was a big hit with my friends! Everyone loved it! On demand, I ended up making this the next week for another party! Thanks!

Excellent flavor and very easy to make.

Very good recipe! Seasonings are always what I am most tentitive about and it is what makes a good dish great. I used a half bottle of Bass Dark Ale, a little sugar to brown up the onions nicely, and low sodium broth, which then needed some salt to bring it where it needed to be--all of that because of my choices, not because of Carolyne's recipe. Very good, Carolyne!

Nothing special. Made it as recommended, used Bass Ale for the beer. Broth wasn't as rich as i've had in restaurants. Used swanson beef broth.

I had to make a quickie dinner tonight and decided on soup being that my daughter Ashley is home with a really nasty cold, coupled with the fact that it's freezing here in N.J.!! I'm not complaining because I love winter and snow; and we've had a lot of both! Anyway, my gang went crazy over this soup as they always order F.O. soup as an appetizer when we go out for dinner, however these were the changes I made: I only used four large onions, two small cans of low salt beef broth, two cans of beef consomme', a tablespoon of sugar added to the onion while sauteeing and a tablespoon of flour just before the onion was done browning. I used Guinness beer which gave it a great flavor. Thanks so much Carolyne for cluing us in on the dry mustard and beer additons!