recipe reviews for:

Grilled Vidalia Onion Soup

“I would like to be able to claim this but I got it from a good friend, I added the sherry. Vidalia Onions cooked on the grill, sealed in foil! Just like French onion soup, without the bother! Great anytime, and very easy to make. This can be made in the oven, 350 degrees for one hour. Serve with warm, crusty, bread and a sturdy red wine!”

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Reviewed: Sep. 27, 2007

I tried this tonight and it was delicious. The flavor of the broth was exceptional and the onions were so tender and sweet. I didn't have sherry, so I used a splash of white cooking wine. I baked it in the oven since it's raining out, and it did take longer than one hour. In fact it took almost 2. I added several more ice cubes, since several said there was not quite enough broth. Other than that, the recipe was not altered. The provolone was very tasty, but what a mess. It stuck to the bowl, the knife and fork when I cut up the onion in my bowl, and then the spoon. I just had a nice hearty slice of toasted nine grain bread from the bakery and all in all it was a great and satifying meal. My husband will be home late, and when he does, he'll get a bowl and maybe I'll return and write his review. Thanks for the recipe! I'll definitely make this one again.

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DonnaCP

	Cooking Level: Intermediate Home Town: Northbrook, Illinois, USA Living In: Anchorage, Alaska, USA
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Reviewed: Aug. 13, 2007

Love this recipe, have made it many times already. I have a solution for the foil leaking if anyone else had this problem. Try using the mini tin pie plates and then wrapping those in foil. Now you have a serving dish too and no mess!!

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6 users found this review helpful

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ANDITOO72


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Reviewed: Jul. 2, 2006

My family really loved this soup and I loved that it is so simple to prepare. This one is a keeper for my recipe box:)

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RAGGEDYANN1965


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Reviewed: May 23, 2006

Delicious! I baked these last night for dinner and everyone loved them, even our two teenagers. After reading the reviews I baked them at 400 for 1 hr. 15 min. and they were perfectly done. What a neat recipe... we plan to try them on the grill this summer.

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1 user found this review helpful

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Diana S.

	Cooking Level: Intermediate Living In: Ashtabula, Ohio, USA
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Reviewed: May 14, 2006

This was wonderful!!! Best to eat in a bowl after grilling.

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Jgl7777


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Reviewed: Dec. 2, 2005

My roommate and I ate this all summer long. The only change was we added more ice cubes because we wanted more broth. It's so delicious and easy to make!

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2 users found this review helpful

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TERESITA79

	Cooking Level: Intermediate Home Town: North Ridgeville, Ohio, USA Living In: Cary, North Carolina, USA
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Reviewed: Nov. 16, 2005

This is a family favorite when we go camping. With a salad, it is a meal in itself. My daughter is a vegetarian so, by substituting vegetable bouillon cubes, it is one thing we can grill that she will eat. I often leave out the ice cubes because I don't have them when camping - they aren't crucial.

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ginger


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Reviewed: Oct. 15, 2005

My husband & I enjoyed this soup (without the sherry), except that we both found it a bit too salty. The next time I made it with 1/2 bouillon cubes & Walla Walla onions (Vidalia onions are not available for long here in Quebec); not as good as the 1st time. We look forward to next summer when I will try it again with 3/4 boullion cubes & Vidalia onions; also, we will try it again with Walla Walla onions to see if the onions also make a difference. This is such an easy & delicious recipe.

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DDD2


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Reviewed: Sep. 23, 2005

This was great, easy and really tasted like french onion soup! Used chablis as I had no sherry - I think red wine would work as well. Will do again.

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MOMMYLEW


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Reviewed: Aug. 6, 2005

We followed the directions, but there wasn't hardly any broth. I'll stick to other recipes.

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COOKINGTEACHER1


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Reviewed: May 24, 2005

This was absolutely delicious & so simple to make. I didn't change a thing. It's important to pour it all to a serving bowl immediately otherwise the cheese will stick to the foil. We added garlic onion croutons to the soup before serving. Mmmm.

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Penny


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Reviewed: Apr. 4, 2005

Yum! I had to use a chicken cube and leave off the cheese, but it was still really good. Easy to make too. I can see us using this recipe a lot during the coming months, and I think it'd be good in the oven too.

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LIZCANCOOK

	Cooking Level: Intermediate Living In: Livonia, Michigan, USA
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Reviewed: Oct. 28, 2004

I tried this last night and we were delighted with it. We lived in Paris for 4 years and althought this is not authentic by any means it did satisfy the taste buds. My husband declared it a keeper. I prepared it in the oven but increased the oven temperature to 400 degrees and baked it for 1 hour and 15 minutes to get the onion as soft as we like it.

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4 users found this review helpful

Reviewer:

BCRN


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