Reviewed: Feb. 26, 2008

This was very tasty. I added broccoli, garlic, shallots and deglazed the pan with white wine. I also used stock instead of water.

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26 users found this review helpful

Reviewer:

stewrug

Reviewed: Feb. 26, 2008

I have to admit, I love this site and use it frequently, but this was just ok for me. Wish I had some suggestions, but was rushed to make it and didn't have time to tweek it, but it does need tweeking.

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3 users found this review helpful

Reviewer:

Donna

Reviewed: Feb. 8, 2008

My family did like this dish, however I did do a couple things different. After reading many reviews regarding the oil, I omitted it completely and used just butter and cooking spray. I used only three onions. Also did not use water and bouillon and used 1 can of chicken broth instead. Added garlic powder for more taste. All in all, we do like this recipe and may add other things next time like broccoli or chicken.

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2 users found this review helpful

Reviewer:

Tricia

Cooking Level: Expert

Home Town: Brookfield, Massachusetts, USA

Living In: Puyallup, Washington, USA

Reviewed: Feb. 1, 2008

i complately followed the recipe and it turned out great.delicious with yogurt.yummy.thx for sharing

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3 users found this review helpful

Reviewer:

Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

Reviewed: Jan. 18, 2008

Okay..you have to like onions to like this recipe. I used a mixture of onions..white, shallots, scallions and leeks and I only used enough olive oil to just coat the bottom of my saute pan. Also instead of water I used 1 cup low sodium chicken broth and half a cup of heavy cream. I didn't have basil for some strange reason so I added thyme and 2 TBS balsamic vinegar. I don't like parm so I topped it with pearl mozzarella. I know I changed the recipe around...sometimes I get carried away....

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4 users found this review helpful

Reviewer:

PureIce23

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Little Ferry, New Jersey, USA

Reviewed: Dec. 23, 2007

My girlfriend and I made this last night and it was terrific. We cut back a little on the number of onions, but added mushrooms and 2 cloves of minced garlic. Also didn't use quite as much bouillon as called for. Delicious!

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3 users found this review helpful

Reviewer:

Dave in PA

Cooking Level: Intermediate

Living In: Ambler, Pennsylvania, USA

Reviewed: Dec. 4, 2007

I was not to found of this dish. It was alright the only bad thing is that it is very oniony :>

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2 users found this review helpful

Reviewer:

eve

Reviewed: Oct. 27, 2007

We are an onion loving family, so, we loved this--yes--it's a bit buttery/greasy, but just eat with some french bread to sop it all up and you'll be o.k.! The parmesan cheese is a must!

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Reviewer:

DEIRDRES

Cooking Level: Intermediate

Reviewed: Oct. 25, 2007

I am an onion lover as is my boyfriend. This dish was nothing like I thought it would be. I made it exactly as it says in the recipe. It just felt like warm... greasy noodles with a watered down flavor? I dont know how to expain it. I wasn't a fan of the basil. IF I make it again I think I would recommend some minced garlic, oregano or some italian seasoning set, cut the oil/butter probably in half and instead of adding a full cup of water to the bouillon maybe just a fourth so it has a thicker flavor.

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3 users found this review helpful