Hubby and I loved this! I only had 1% milk so only used 1/2 cup of milk. Other than that I stuck to the recipe. This is a keeper. Yum! Yum!

Amazing! My boyfriend asks for this all the time! Thanks for a great recipe :-)

I only used one cup of butter. And it still taked good. I also only coated one side of the bread.

By far the BEST dish I've found on this website!! LOVE IT!!

Really good! This is so rich and delicious. I followed the recipe exactly and it was amazing. Its not over oniony like one might think. I served it as a side dish. This would be a great party food.

I thought this recipe looked good but I also was afraid it might be wierd and it was. Even though I seasoned it well and even added some beef boullion it was really bland, soupy and not cohesive. I used good gruyere too so that was a bit disapointing. I'm going to chop up everthing and mix it with some beation eggs, zucchini and more cheese and bake it like a crustless quiche. There's still hope in salvaging this recipe.

This was alot better than I thought it would be, we did it with 3 onions and less butter and it still turned out great. I also mixed in a little swiss cheese. Next time I think I'll add a couple beef bullion cubes so it tastes just like french onion soup.

This was waaay better than I expected. My husband took one bite and made me taste it, then exclaimed that this is what we're taking to family events from now on. I admit that I did mis-read the directions, I had the onions on the bottom of the pan, then the bread, then poured the soup mix over top of the bread, then put the cheese on top of the bread. All the ingredients, flavors, and cooking time were the same.

This was just okay as-is. Because of the description, I was expecting more of a French onion soup flavor, but didn't really remind me of French onion soup at all. I agree with other reviewers that this recipe calls for WAY too much butter. I only used a total of two sticks of butter (one cup) for frying the onions and dipping the bread. Any more would have made the dish extremely soupy, as it was already pretty juicy anyway. It is also impossible to cook six onions in a "small pan" as the directions state. I used my largest skillet (12-inch) and still had to cook them in two batches. Like another reviewer, I cooked the onions much longer than 10-15 minutes...more like 20-25 minutes. I used a French baguette and we loved the fact that the crustiness of this bread allowed it to stay a little crunchy rather than getting soggy from the soup mixture. I did substitute Swiss cheese instead of the mozzarella as suggested, thinking that would make it more like French onion soup. I also salted the onions a bit as they cooked to help draw out the juices. Even so, the onions with the soup/milk mixture were still a little bit bland. This recipe definitely has potential, so I'll try it again, but I think I'll use cream of celery soup and beef consomme instead of the cream of chicken soup and milk to give it more of a French onion soup flavor. I also think I'll cut the baguette into croutons and toast them before using them to top the casserole.

This was so GOOD!!! My Hubby loved it and so did I!! I will make this again very soon :)