Reviewed: Feb. 18, 2008

This was good. After I had sliced 4 onions I stopped as that seemed like plenty and it was. Next time I would add a little more beef broth to give a stronger beef flavor, but overall, this was very good and my husband loved it.

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CardinalMom3

	Cooking Level: Intermediate Home Town: Tullahoma, Tennessee, USA Living In: Earlham, Iowa, USA
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Reviewed: Jan. 14, 2008

I tried this recipe tonight and was very pleasantly surprised at how easy and delicious it was. It's as good as any that I've had in any resturant. The only changes that I made was to use olive oil instead of vegetable oil, no salt, only pepper and I used garlic powder. The wine that I used was Marsala. Excellent recipe, I will definately be making this again and again!

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Ree

	Cooking Level: Expert
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Reviewed: Sep. 10, 2007

It came out good, but not as I'd hoped. I used half red onions and half sweet onions because I wasn't sure what to use. Seems like it's missing something, but it also could be because this was my first attempt to make this soup.

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Shelley


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Reviewed: Aug. 31, 2007

As good as it gets! Thanks, Lance!

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DANA HUME

	Cooking Level: Intermediate Home Town: Lafayette, California, USA Living In: Boise, Idaho, USA
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Reviewed: Jun. 24, 2007

I loved this soup!

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Heather Hinkle

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Dec. 31, 2006

Fantastic! Enough onions though for a double batch so next time I will double the broth or cut back on the onions. Added a clove of garlic for a different touch.

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Cproctor


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Reviewed: Dec. 28, 2006

My husband and I loved this soup. Next time we will use less onions or strain some out before we eat it.

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Brandi K


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Reviewed: Nov. 7, 2006

Very good. It took awhile to make, but was worth it.

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RECIPERAVEN

	Cooking Level: Intermediate Home Town: Rome, New York, USA Living In: Cleveland, Ohio, USA
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Reviewed: Oct. 30, 2006

This is so yummy!! And so incredibly easy to make!! The only thing I added was some garlic because everything, in my humble opinion, tastes better with garlic! Oh and I think I let the onions cook a bit longer than the translucent stage - some had a touch of carmelized color but I think that just adds to the overall flavor!! Thanks Lance!

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SHOREBRAT


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Reviewed: Oct. 10, 2006

I used one less onion and some garlic artisan bread with deli sliced swiss cheese on top. I have to saw that my husband was in awe, and all his coworkers were jealous when he took it for lunch the next day!!! The aroma was all over the lunch room. This is one of the best french onion soups I have had, and I give this a 10 stars, because 5 just didn't complete how good this is!!!! Thanks again!! This is going into my Recipe rotation. :-)

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Mandalyn

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Hillsboro, Oregon, USA
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Reviewed: Sep. 21, 2006

This is one of the best french onion soup recipes I've ever made! I made it vegetarian with some veggie broth for my roommate and it came out really delicious.

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HELLODJ

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA
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Reviewed: Sep. 17, 2006

This is soup had excellent flavor. Both my husband and I loved it. The only changes I might make are using one less onion, or more broth. Also, I might use a different type of cheese on top. The swiss cheese got a little lumpy and was difficult to break apart to eat with the soup. Overall..awesome!

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KRISTASCHELL

	Cooking Level: Intermediate Home Town: Paradise, California, USA Living In: Denver, Colorado, USA
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Reviewed: Aug. 4, 2006

So easy and just as good as any I've ever had in a restaurant.

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Betsy


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Reviewed: Jul. 10, 2006

We love french onion soup, and this was a very satisfactory dish.

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BLGPTS


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Reviewed: Jun. 13, 2006

This recipe is fabulous! I only added a clove of garlic while the onions were sauteing and a beef bullion cube to the broth! Thanks Lance, I can't wait to make it again and again!

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SCHEND


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Reviewed: Apr. 25, 2006

All I can say is YUM!!!! I absolutely love French Onion soup, and never dreamed I could make it myself. I discovered this about 2 months ago and have made it 4 times since. I actually take french bread and tear it into pieces and put it in the bottom of the bowl before adding the soup. Also, I use deli sliced provolone cheese on top. Just thinking about this is making me want to go home and make it tonight (even though I just made it three nights ago!).

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Wanda S.

	Cooking Level: Intermediate Home Town: Indianapolis, Indiana, USA Living In: Bargersville, Indiana, USA
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