Reviewed: May 17, 2012

This was great! I modified mine, based on what I had in the cupboards. I did not have the au jus packet so I added 3 cubes of beef boullion and 3 of chkn boullion. Also added garlic w/out searing it, and also a pinch of sugar. Then, used toasted french bread instead of croutons. After soup was done boiling, I added 3 oz. of cooking sherry, and that improved the flavor. Used 32 oz of beef broth and 12 oz chicken broth (both UNcondensed). SHredded the swiss chese, and it melted perfectly. LOVE this good base recipe. Thanks for sharing! :)

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Reviewer:

MalFra

Cooking Level: Intermediate

Living In: Fayetteville, Arkansas, USA

Reviewed: Apr. 30, 2012

It's become a staple in our house! Absolutely love it! I sweat the onions to make prep time faster, and use two (14oz) cans of beef stock, 1 can of reduced sodium chicken stock and 10-16oz water to reduce salt flavor.

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Reviewer:

abby dabby does

Cooking Level: Intermediate

Home Town: Petoskey, Michigan, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 22, 2012

Good recipe, and the speed factor is a plus. Lower in butter than most, which I appreciate. A couple of things I want to mention: If you read the labels on the au jus mixes, you will find that there is a tremendous variation from brand to brand. This may have something to do with the saltiness issue being reported. In some things, brand names are superfluous, but in something like this, it makes quite a difference. The choice of croutons will also make a big difference. I think it better to use grueyere cheese and to shred it, rather than slice it. Thinly sliced onion rings may be traditional, but messy and difficult to eat are also traditions with French onion soup! I find large dices to be easier to negotiate.

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Reviewer:

Kevin Andrews

Cooking Level: Intermediate

Living In: Folsom, California, USA

Reviewed: Apr. 11, 2012

Was sooo good!

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Reviewer:

Patricia

Reviewed: Mar. 8, 2012

I've been under the weather lately. I wanted something warm, gentle, & soothing. This soup was EXACTLY what the doctor ordered!

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Reviewer:

D Smith

Cooking Level: Intermediate

Home Town: Guthrie, Oklahoma, USA

Living In: Lubbock, Texas, USA

Reviewed: Jan. 16, 2012

My husband does not like onions, but he RAVED about this soup! Very easy and delish! Thank you for an easy dinner!

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Reviewer:

RPK

Reviewed: Jan. 13, 2012

I made a reduced size recipe so that may be the problem...the soup was very strong and salty.

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Reviewer:

Jackie

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Reviewed: Apr. 29, 2011

Just made this for supper. YUMMY! It was very simple and VERY delicious. After reading the other reviews I took their advice and added some water along with the broth so it wasn't as salty. I think you could taste it before putting it in the oven to make sure it is to your liking and adjust if needed. The only other changes I made were to use french bread slices instead of croutons and mozzarella instead of swiss. (only because of personal preference)

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Reviewer:

mookey

Cooking Level: Intermediate

Reviewed: Feb. 19, 2011

Definately the best I've made so far! I added parsely, sugar, and worchestire! I used water instead of broth. Wasn't salty at all. Thanks Sionell!

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Reviewer:

Jude

Reviewed: Feb. 11, 2011

Super good.... you don't need the au jus mix it makes it a little too salty...Added 1/4 cup or more of red wine for a great taste. Also added 3-4 cloves of minced garlic. If no oven safe bowls are available you can just put the cheese on top of the soup and microwave it in separate bowls. Very tasty and simple.

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