Reviewed: Sep. 15, 2009

This was awesome! It was so creamy and wonderful! I will certainly make this again. My family scarfed it up, they are picky some times. It was easy too. My only mistake was I bought bakery bread, and I think sliced bread would have fit/presented better in the pan. But, I just cut it to fit and it was delicious.

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Rebecca J. Reza

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Reviewed: Jan. 27, 2009

I made this as "something different" for Christmas this past year. It didn't go over very well because it didn't look that great, and I have so much to choose from at Christmas. It tasted pretty good--maybe a little salty and a little mushy, but good.

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KARISUENICHOLS

Cooking Level: Intermediate

Home Town: Jefferson, Wisconsin, USA

Living In: Fort Atkinson, Wisconsin, USA

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Reviewed: Nov. 19, 2008

use cream of chicken or celery soup instead of the cream of mushroom

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fpu

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

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Reviewed: Apr. 1, 2008

Wow. Good flavor. I used a mix of cheeses since I didn't have all the Swiss called for, and I didn't bother to butter the bread slices (which I cut up into 'fingers' for easier serving). Also, instead of canned cream soup I used the Cream Soup Base from this site. Very very tasty.

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 4, 2007

Appearance-wise, this looked a little mushy but taste-wise, this was amazing! I used rye bread as that was what I had and what I needed to use up. Cream of chicken was also all I had on hand. I had some leftover rice and poured some of this over it and it was good! Easy and would definitely make it again.

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Azuki

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Reviewed: Mar. 19, 2007

Heavenly is right Meli! My only change was using buttered bread crumbs as a topping instead of the Italian bread. Added some garlic powder and black pepper to the onions as they sauteed. Delicious and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 8, 2006

This was a great side dish. It does taste like french onion soup. Next time I will cut the recipe in half or try freezing half of it. It makes a ton. I used fat free cream of mushroom soup, low sodium soy sauce and skim milk.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 18, 2005

This tasted great! I think it tastes somewhat like french onion soup, without the broth of course. The only things I did differently was to use low salt soy sauce, 98 percent fat free soup, and added worchestershire sauce.( taste was still great.) As a reviewer already mentioned it would be very good as a side dish with meat---like a roast...I will make this again! Thanks for the recipe!

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Julienne E.

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Reviewed: Feb. 13, 2005

I made this over the holidays and at dinner I was satisfied but not overly impressed. But WOW, once reheated it was delish, so comforting. I think by myself I went through the leftovers in a matter of a couple days. I will try to make lower in fat next time and scale the servings down for a regular week night meal. You should really try this one!

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RachelLynn

Cooking Level: Intermediate

Home Town: Cumming, Georgia, USA

Living In: Bend, Oregon, USA

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Reviewed: Feb. 1, 2005

Great recipe, not the normal side dish and very easy to put together.

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CRALLIT

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Reviewed: Dec. 27, 2002

I've had this recipe for a few years and I love it. It is a great compliment to any roast meal and especially nice for the holidays. If you aren't into butter, sautee the onions in olive oil and omit buttering the bread. It still comes out great. Evaperated milk (low fat or regular) compliments the sweetness of the onions. I have also used different creamed soups...cream of onion is really nice...and substituted worchestershire for the soy sauce. Sprinkle a little more swiss cheese for the last few minutes of baking.

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