Reviewed: Feb. 1, 2011

Delicious soup! I've made it twice now. One time as called for with chicken stock and the other with beef stock. We preferred it with beef stock but it's good both ways. Also, the second time we made it we added a little more port and it was sensational. Thanks for the recipe. Easy and tasty!

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2 users found this review helpful

Reviewer:

MATTSBELLY

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Cooking Level: Intermediate

Reviewed: Mar. 27, 2010

A really good recipe and easy to make your own! I use a little less than 2 quarts stock to keep the flavor really rich.

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1 user found this review helpful

Reviewer:

Jillian Mollman

Reviewed: Mar. 14, 2010

This was absolutely delicious. If you are looking for a rich, beefy, salty french onion, STOP, this is not your soup. This is light, fresh and very delicious. Followed the directins to a "T". I used prepared croutons on top, love getting that easy bite of bread with every bite. Thanks for an easy and delicious potage d' oignon!

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3 users found this review helpful

Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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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5 users found this review helpful

Reviewer:

notoriousJEN

Cooking Level: Intermediate

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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6 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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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10 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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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3 users found this review helpful

Reviewer:

PANGIA

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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6 users found this review helpful