The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 12, 2009
I followed this recipe except for decreasing the onions to 6 yellow and 1 vidallia, it took longer to brown than the recipe, and I substituted half Swiss and half Provolone cheese; it was a big hit with company, I will make it again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 25, 2009
GREAT!! After onions were browned (used only 6 avg sized onions) I added 1TB flour to thicken and 1TB brown sugar for richness. Didn't have enough Gruyere, so I mixed what I had with mozzarella and topped with parmesan. YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 12, 2009
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!***Update. Almost 5 years later I am still making this recipe. I've tried others and still come back to this. However, I do add a dash of thyme, a splash of Worcestershire, sugar to onions and flour to onions when almost done.
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Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA
Living In: Corvallis, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 26, 2009
I made this soup for a group of friends and it was a hit! I used seasoned croutons as a substitute for toasted bread and it was great! I also substitutes mozzerella cheese in the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 20, 2009
Very tasty. Loved it. I added 3 crushes cloves of garlic. Half way through simmering.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 28, 2008
I made this for Christmas dinner, and got rave reviews. Absolutely scrumptious; wouldn't change a thing. Used Killian's Red as the beer. YUMMM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 21, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 20, 2008
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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 28, 2007
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.
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Cooking Level: Intermediate

Home Town: Shelton, Connecticut, USA
Living In: Youngstown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 14, 2007
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.
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pat

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 4, 2007
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 8, 2007
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.
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Cooking Level: Expert

Home Town: Cragsmoor, New York, USA
Living In: Valrico, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 31, 2007
Very good! I used low sodium beef broth and then added a little worchestshire sauce.
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 13, 2006
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!
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Cooking Level: Intermediate

Home Town: Woonsocket, Rhode Island, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 9, 2005
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.
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Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA
Living In: Charlestown, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 20, 2005
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 4, 2005
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 3, 2004
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 14, 2004
Excellent flavor and very easy to make.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 24, 2003
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!
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Cooking Level: Expert

Home Town: Corona, California, USA
Living In: Beaverton, Oregon, USA

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