Reviewed: Sep. 19, 2006

WHen I first made this recipe I thought it was really salty. I tried low salt/low fat broth. Now it tastes great and is better for you.

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33 users found this review helpful

Reviewer:

Donna W

Reviewed: Sep. 21, 2008

This is the quickest and best french onion soup I've ever tasted! I add 5 soup cans of water to bring down the sodium level and add 2 Tbls. of cooking sherry or you can use white wine vinegar! it's a very good recipe and very good tasting! I use croutons and mozzarella and provolone cheese to top it of in the broiler.

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32 users found this review helpful

Reviewer:

jlmn801

Reviewed: Apr. 1, 2003

Very Good!! I used 4 14.5oz cans of broth(2 of each) and added 1 cup of mushrooms when I sauted the onions. Also added 1 cup of white wine. Au Jus packet gives it a great flavor, also added a dash of worsheshire sauce. Next time I'll try it in a crock-pot. Highly recommend.

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27 users found this review helpful

Reviewer:

RED MOLLY

Reviewed: Nov. 3, 2005

I came looking for a recipe that used au jus because I had some left over from making the "French Dip Sandwiches" also found on this site. I will look no further! I replaced the beef broth and the au jus packet called for in this recipe with the leftover au jus from the crockpot recipe. It was a little salty, but I think that's because I used regular soy sauce instead of reduced sodium. I'll fix that next time and I expect it will be perfect! My best friend and I loved this, and my husband even took to it and he's never really cared for French onion soup. SO YUMMY, and you'll have two delicious meals with minimal preparation! THanks for a great recipe!

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14 users found this review helpful

Reviewer:

ALLICAT2U

Cooking Level: Expert

Home Town: Overland Park, Kansas, USA

Living In: Independence, Missouri, USA

Reviewed: Jan. 15, 2010

The problem with this recipe is that it calls for CONDENSED broth WITH NO WATER TO DILUTE IT. Try swapping regular broth (not condensed) and it will be FAR less salty (or better yet, use low-sodium broth and add salt yourself to taste).

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11 users found this review helpful

Reviewer:

DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

Reviewed: Feb. 8, 2009

I did a couple things different than the recipe. I didn't fry fresh garlic I just used pre-minced garlic out of a jar. I used a beef bouillon cube with the suggested amount of water. I also used low sodium chicken broth. Next time I am going to use more onions then the recipe calls for. I made croutons with the "Garlic croutons" recipe on this site. I made them pretty big for a nice covering for the soup. My taste-tester is a big onion soup fan and he gave it five stars.

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10 users found this review helpful

Reviewer:

ColleenK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

Reviewed: Oct. 29, 2006

This wasn't a bad base French onion soup. I did change it a little. I omitted the garlic because I was out. I found that it was really salty so I diluted the mixture a little with 1 of the empty broth cans of water and added about 2 tablespoons of sugar. Turned out great with awesome reviews.

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10 users found this review helpful

Reviewer:

Amy Miller

Cooking Level: Intermediate

Home Town: Logan, Ohio, USA

Living In: Lancaster, Ohio, USA

Reviewed: Apr. 23, 2003

This recipe was ok. It was extemely salty. Also, preparing the garlic was a bit of a pain. If you are looking to make a better "quickie" french onion soup, combine a can of condensed french onion soup mix undiluted with a packet of dry onion soup/dip mix and add water and/or beef or chicken broth.

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7 users found this review helpful

Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Jun. 24, 2007

So much flavor! I loved it! I added 1 cup Mushrooms to the large green onion while being sautéed. Plus 2 Tbsp of cooking Sherry and a dash of Worcestershire sauce to the soup mixture. I thought this turned out very good!!

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6 users found this review helpful

Reviewer:

DYANNA11

Cooking Level: Intermediate

Home Town: Rosemead, California, USA

Living In: San Diego, California, USA

Reviewed: Jan. 6, 2005

This was fantastic! My husband liked it better than our favorite restaurant version. It was so easy and fast, we will definately make it again and again.

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6 users found this review helpful