Reviewed: Sep. 20, 2011

Good Flavor. Check other reviewer notes for how to do it without breaking up the onions and how to break up lumps.

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Reviewer:

justynajd

Reviewed: Sep. 9, 2011

Excellent soup! I've made it couple of times now. The only thing I've changed was cutting out the salt. I love salt but I feel that the cheese adds plenty of it. Very hearty and flavorful! I like to add one or two more onions to the mix! Onions are yummy! Also, if you whisk the flour into the cold water you will take care of the lumps. I take it a step further and "temper" the flour water with some of the soup and give it another couple of whisks before adding it all into the pot. Hope this helps! :)

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Reviewer:

Genova

Cooking Level: Intermediate

Reviewed: Jul. 6, 2011

Mine didn't clump at all, and it was fantastic. I used half and half fat free (for my diet), and it worked out perfect. Thanks!

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Reviewer:

kawaii433

Reviewed: May 31, 2011

This was a very good soup. I haven't had the soup from outback so I can't say how it is in comparison. I used half and half instead of cream that is why I gave this 5 stars, with the half and half it was more of a 4 star soup. I mixed the flour with the 1/2 cup of water and a scoop of soup in a blender, turned out perfect. I increased the heat from a simmer to a medium-high heat before putting the cheese in to make sure it melted. Overall a delicious soup that is definitely worth making again.

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Reviewer:

concoctionqueen

Reviewed: May 23, 2011

I just made this soup tonight for dinner. Flavor-wise, I would rate it 5 stars--it was quite yummy! Appearance-wise, I'd only give it 1 star. Many others have mentioned this--the onions nearly cook to nothing if you cook them as long as listed. I cooked mine half the time and I still couldn't stir the soup enough to blend in the cheese. It still tasted yummy--just didn't have the nice, consistent appearance I'd like to have.

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Reviewer:

Andrea

Cooking Level: Expert

Home Town: Odon, Indiana, USA

Living In: Wauseon, Ohio, USA

Reviewed: Feb. 24, 2011

this was pretty good....not the best soup but worth another try

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Reviewer:

blueyedkids

Reviewed: Dec. 26, 2010

I absolutely LOVE this soup! We had a snow day today and this was the perfect thing to make. I added one spoonful of the flour mixture to the broth and it immediately clumped and so like others recommended, I added some broth to the mixture before adding the rest. I still whisked it a lot though, as I prefer the onion in smaller pieces so didn't mind them falling apart. I also cut down the original simmer time to about 40 minutes, adding the salt and pepper after about 10. This may be my favorite soup ever and will be making this often! Also - I used 6 extra large bouillon cubes - instead of 8 large, which I think is about the same amount or slightly less.

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Reviewer:

laurav12

Reviewed: Nov. 7, 2010

A very good onion soup recipe although I made a few changes due to the amount of bullion, I will not add as much salt and after reading a review that it turned out thick I omitted the flour since whipping cream has the same effect as the flour. And it was just fine.

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Reviewer:

teresa o. brett

Reviewed: Oct. 16, 2010

OMG!!! this soup is absolutely orgasmic....I am totally impressed.....I am very impatient so I kept tasting it before adding the cream and wasnt really loving it...but when you add the cream the flavors really blend in nicely and it is incredible. Keeping true to my cooking style I doubled the recipe, used twice the amount of onions. added 5 garlic cloves, a good bunch of cilantro and a couple of bay leaves. Many reviews I read say it doesnt need the long simmering time.. I added quite a few extra ingredients so the long cooking time really helped the flavours be released into a wonderful creamy broth. Very rich and luxurious. Thank you so much for sharing this recipe. It will definetly be a regular meal in my house from now on.

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Reviewer:

Mrs.WeinnerBlowers

Cooking Level: Intermediate

Living In: Aurora, Ontario, Canada

Reviewed: Oct. 8, 2010

Very Good soup! I also had problems with the onions breaking up, and the soup getting lumpy. To fix, I made a rue, melted 2tbs butter and whisked in 2tbs flour, let it cook for a few min and then added the cream. I gradually whisked that mixture into the soup. For the onions, I sauteed them in seperate pan and then put them in after I added the rue mixture and simmered 30 min extra, made a wonderful difference!

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