The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 15, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 22, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 20, 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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Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 17, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 10, 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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Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Intermediate

Living In: Country Club Hills, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Intermediate

Home Town: Tullahoma, Tennessee, USA
Living In: Earlham, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 31, 2007
As good as it gets! Thanks, Lance!
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Cooking Level: Intermediate

Home Town: Lafayette, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 24, 2007
I loved this soup!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 7, 2006
Very good. It took awhile to make, but was worth it.
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Cooking Level: Intermediate

Home Town: Rome, New York, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Hillsboro, Oregon, USA

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