Reviewed: Nov. 1, 2009

Delicious - I find myself making this just for me during the middle of the week... I do add a dash of worcestershire, and omit the white sugar, and I carmelize my onions with brown sugar and add the white wine to that.

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Rosbabies

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

This was my first try at FOS... and it was fantabulous! I watched the video posted on this website before attempting it and I combined the two recipes. I heated up some olive oil and butter in a dutch oven, added the onions and sauteed until golden brown. Added wine and cooked until the alcohol burned off. Added sugar and tossed until well coated. Added beef broth, covered and simmered for 20 minutes. Added salt and pepper to taste and continued simmering for 10 more minutes. Poured soup into bowls, added bread and covered with 2 slices of swiss cheese. Broiled until cheese melted and served. YUM!

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Kattigan

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 17, 2009

I didn't follow it to the T - I didn't heat the broth on a separate pan, I just poured it right in. I also used butter instead of vegetable oil because that's what I had in hand. I used a normal drinking white wine that I had from my friends hanging out at my place. To be honest, I haven't had french onion soup for about 5 years I don't really remember what it's suppose to taste like. I was happy with what I got though! I didn't do the topping part, I just got bread and dipped it (cheese and butter was spread on the toasted wheat bread) like I used to back at a restaurant I used to goto. It was still really good. I'm glad I found another use for my wine!

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Jiyuni

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Reviewed: Oct. 6, 2009

I used 3 1/2 onions, sauteed it in olive oil until it was close to transparent, then added the sugar. Added the wine (chardonnay) and when it was thoroughly clear, used a 32oz box of beef broth (that scaled it down to about 4 servings rather than 6). Then added salt, pepper, and a pinch of cayenne for some kick to it. I also toasted the bread before I put it into the soup and used deli sliced (reduced fat) provolone cheese as the topper. Garnished with sliced green onions on top of the cheese. Popped it in the microwave and voila! Looks wonderful and tastes SOOOO GOOODDD!!!! Thanks again!

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annie.le

Cooking Level: Intermediate

Home Town: Garden Grove, California, USA

Living In: Athens, Georgia, USA

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Reviewed: Aug. 28, 2009

It has been a long time since I have made French onion soup. This recipe filled the bill, when I had many onions leftover from a luncheon. One guest had never tried French onion soup. He loved it. Thanks.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 12, 2009

Let me start with the statement that my fiance doesn't like french onion soup. He agreed to try this version, and has actually asked me to make it again... I don't put the bread on top of the soup, but I do put in plenty of cheese and we have bread to dip on the side. I find it a bit sweet, even without the sugar, so may try to find a wine thats not so sweet the next time. But it is still a quick, easy meal that reheats well.

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Ash310

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Reviewed: Apr. 20, 2009

The was so easy and tasted just as good as ANY restaurant's French Onion soup! I used a blend of asiago, mozzarella, and provolone cheeses for the bread but only because I am not a fan swiss cheese. I will DEFINITELY use this recipe again!

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KaraJean

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

Very good. I made this mistake of using vidalia onions and too sweet of a wine - the combination was too sweet. It was very good though.

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HollyN82

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

Tried every French Onion Soup on this site and this is the best. I left out the wine and added 2 tsp beef boullion. Other than that I made this exactly ad written and was thrilled with the results. Thanks!

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 20, 2009

So good! I added Fontina shredded cheese as well, but even without this would have been a 4 star. i just wish there was a way to keep the bread from turning SO soggy.

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 19, 2009

It was good. Hit the spot. I made them in individual ramekins. I burned the cheese on two of them because I started watching tv instead of the food. Peeled it off and started over and they all came out great. Thanks.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 10, 2009

I made this two different ways, the original recipe for my carnivorous husband and with veggie stock for my herbivore daughter. They both loved it and said not to change a thing. Thanks Lance!

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pepper

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Reviewed: Dec. 9, 2008

This recipe is very easy to make and has a wonderful taste. We altered using provolone cheese instead of swiss and found it to add a little more flavor. If you are a baked onion soup fan, this recipe is for you.

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Jo Ciechna

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Reviewed: Nov. 30, 2008

Excellent Recipe! I always double the recipe using sweet vidalia onions...usually about 5 large ones. I don't care much for the flavor of Swiss cheese, so I substitute with shredded mozzarella. My whole family loves this soup!

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Mrs. Incredible

Cooking Level: Intermediate

Home Town: Williamsport, Pennsylvania, USA

Living In: Country Club Hills, Illinois, USA

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Reviewed: Nov. 15, 2008

This was really good. I didn't have any wine, but it was still great. A definate make again on a cold winters day.

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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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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