Reviewed: Jun. 24, 2009

I was at home by myself tonight and decided to make this. I didn't have any alcohol in the house, so I used cranberry juice instead. Very tasty. I will definately keep this recipe handy especially when I am by myself as it is so easy to make.

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PEARISON

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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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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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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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TERESITA79

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Atlanta, Georgia, 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

Cooking Level: Intermediate

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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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