Julia's Excellent French Onion Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 3, 2011
I've never made french onion soup before this, so this was my very first time. I'd saved this recipe ages ago and finally decided to make it. It was a HUGE hit! I cut back a little bit on the onions, maybe used 1/4 LESS than the recipe called for, but it probably would have been fine either way. The bacon gives it a subtle, unique hint of flavor. Definitely making this again!
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Reviewed: Sep. 28, 2010
My husband and I made this soup and it was EXCELLENT. He picked the recipe out - which wouldn't have been my first choice based on only 2 reviews but I think he picked it for the bacon. It was WONDERFUL and full of onions. We made it exactly like posted and actually called our neighbour over to enjoy a bowl with us. BRAVO! I've made it again, but used more broth, and I kinda blew it - too watery, but still good. Next time, I stick with 8 cups of broth. Yummy!!!
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Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

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Reviewed: Feb. 14, 2004
This has the potential to be a really good french onion soup but the recipe as written needs some changes. 1. I would recommend using half the amount of onions called for. After cutting the recipe in half and only using one small sweet onion and one large white onion, I still had enough soup for 4 people (as an appetizer). 2. I added only a pinch of salt, broth is salty enough. 3. I cooked only 3 slices of bacon and that was plenty of grease! 4. I added the recommended allotment of wine and thought it was too much. 5. Use real sherry, not cooking sherry. With those changes I think this would be a five star recipe. The bacon adds a unique flavor.
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Photo by amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA
Reviewed: Mar. 25, 2003
My gang is in love with "Liberty Onion Soup" so I enjoy trying different versions. Being that no one reviewed this recipe I decided to give it a try. I just hate to see lonely recipes. Maybe the bacon fat scared people off, but my feeling is that most of the time I cook heart healty meals, so once in a while, you can splurge. Like Emeril always says "Pork fat rules"! He's right, because the flavor was wonderful although I did drain the fat once the onions were cooked thru; which, however, should really be cooked until a deep golden brown in order to bring out the sweetness of the onion. I also added a bay leaf, thyme, garlic powder, black pepper, a can of beef consomme and used red wine instead of white. Very, very good Julia and we thank you for sharing this great soup recipe!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA


 
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