Reviewed: Apr. 28, 2009

This was amazing. I subbed beef stock for the chicken. Also used some sliced swiss in addition to the cheese called for. I didn't have any port so I subbed more of the white wine. I am a vegetarian, but I made an exception for this soup since my grandpa requested it. I'll try it again with veggie stock soon. Superior to restaurant quality.

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Reviewer:

notoriousJEN

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

Excellent! I was a little worried about using chicken broth instead of beef, but was really happy with the way this turned out. I used a combination of mozzerella and parmesan as I didn't have Gruyere. I also added a little fresh parsley. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Nov. 27, 2005

Good general recipe, however, I did not feel that chicken stock was appropriate for french onion soup. I used beef stock instead and also added a bit of sugar to the onions to help carmalize. Soup turned out very tasty and the family loved it. Thanks!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 21, 2005

This recipe was wonderful! I followed the directions and cook times exactly, the only substitution was that I used 1 quart vegetable stock and 1 quart chicken stock, which complimented the flavor I thought. I have never made any kind of soup before, but since my bf and I both love French Onion soup, and this seemed so easy I decided to give it a shot. So glad I did, it was the highlight of the meal.

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PANGIA

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Reviewed: Oct. 20, 2005

Absolutely delicious...worth the time. (It took me at least twice as long to cook the onions.) I loved the addition of bay and fresh thyme, which I had not put into french onion soup before. It's worth splurging on a very good cheese for this recipe. On to the inevitable substitutions. I did not have the port so I increased the amount on white wine. I wasn't confident my bowls could be put under the broiler, so I baked mine at 375 degrees for 15 minutes with fabulous results. Thanks, Phil!

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