Reviewed: Nov. 2, 2009

Delicious! Toast the bread, for sure! Definately use sherry! It made such a difference! Next time I will cut the thyme in half, it was a little over powering. Yummy! Can't wait to make it again!

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Stephicurious

Cooking Level: Beginning

Home Town: Sarasota, Florida, USA

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Reviewed: Nov. 2, 2009

Good jumping point. Only used the butter for the onions (which I browned). Then added a bay leaf, some balsamic vinegar, and Worcester sauce to the recipe. The added flavors really rounded it out, and it wasn't any more effort to make. Best I've ever had!

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Marchy

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Reviewed: Nov. 1, 2009

Good basic recipe; I used 3 cans beef broth one can chicken broth. Used red onion, vidalia onion, and some julienned leek. Substituted a little chardonnay and brandy when I deglazed the pan before adding stock instead of the sherry (and yes, I caramellized the onions).

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Culinary Hobbyist

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Nov. 1, 2009

Awesome! My first attempt at french onion soup, and it was amazing! My husband and I both loved it.

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STAY70

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Reviewed: Oct. 31, 2009

Onions took an hour to caramelize. PERFECT. I toasted the bread beforehand, brushed the slices with olive oil, sprinkled with reggiano parm...then baked...When I was ready to serve...plopped the bread in, topped with swiss...heaven.

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CCINNB

Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: Oct. 30, 2009

Good soup. I used white wine instead of the sherry, as I did not have any on hand, and it worked just fine. I also added a bit of beef bullion on top of the broth to kick up the beef flavor a bit. Other than that I kept to the recipe, and it turned out great. I’ll probably cut back on the butter and oil the next time I make it, but this is definitely a keeper. And be sure to caramelize the onions! It’s the best part of any French onion soup!

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Danielle

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Great soup, it had everything I could ask for. We will make it again!

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Athenarose

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Oct. 29, 2009

I agree, you've got to carmelize the onions first. I also cut back on the amount of butter. Great flavor after these changes.

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michelle

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Battle Creek, Michigan, USA

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Reviewed: Oct. 20, 2009

This was excellent! I didn't use sherry, but I did add a little white wine. Next time I will try to remember to spray the rim of the bowl with non-stick spray for easier cleaning after dinner.

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Buffy S.

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

I made this for my parents, aunt, and husband (who isn't a huge fan of french onion soup), and they all loved it, in fact my husband has asked me to make it again. I followed the ingredients, but not the measurements... and it turned out awesome!! I did cook the onions for a long time like someone else suggested, so they were a beautiful brown. I can't wait to make it again.

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tbaecrazyhuf

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Reviewed: Oct. 14, 2009

This was yummy & easy to make. The hardest part was finding broiler-proof bowls! I subbed veggie stock for the beef broth as my daughter is a vegetarian. It was delicious!

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3littlecooks

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Reviewed: Oct. 14, 2009

Not a lot of flavor.

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Alli

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Reviewed: Oct. 8, 2009

This recipe definitely put me on the right path. I made minor changes, but mostly kept to the recipe. My wife and I truly enjoyed the soup. Thank you.

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Blind Clowns

Cooking Level: Expert

Home Town: Lacey, Washington, USA

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Reviewed: Oct. 4, 2009

All I can say is YUM!!! This was delicious and so easy to make. I will be making this all the time. The leftovers are just as good.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 30, 2009

Delicious flavor, but WAY too heavy on the butter/oil for my taste. Could cut butter in HALF and use little to no oil and I'd be happy. I also broiled the bread a little before I put it in the soup and thought that was a nice crunchy addition. Also omitted the sherry and still had excellent flavor. Will definitely make again! Enjoy!

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kellyb

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Reviewed: Sep. 27, 2009

This recipe was delicious! For those of you who are French Onions Soup fans, I highly recommed this recipe for all to try. I too made some minor modifications; I carmelized the onions and added a pinch of parsely to the broth. To avoid sogginess, I sliced the bread into one inch pieces and lightly toasted them (on both sides) in the oven before placing it in the soup. I had to omit the sherry since I did not have it on hand; still, it came out perfect! Thanks for the recipe!

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Kathleen

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Reviewed: Sep. 25, 2009

This is a great recipe. Thanks Lori! I like to add a bit more sherry and some crushed garlic cloves (add while simmering, remove before serving). Also, the first time I made it, it was a little bland, so really go for it with the salt & pepper!

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Monica

Cooking Level: Intermediate

Home Town: Richfield, Minnesota, USA

Living In: Duluth, Minnesota, USA

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Reviewed: Sep. 25, 2009

Lori's recipe is awesome! I've been making this for over 5 years now and just now got around to posting a review (sorry Lori!) Everyone raves about this soup. I think you can tweak it any way you like and I sometimes do but it's an excellent recipe. One of our family favorites! The thyme makes this wonderful!

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LISAW405

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Reviewed: Sep. 15, 2009

This is a really solid French Onion soup. I was out of sherry and it is still excellent. The best part is it couldn't be more simple! Definitely carmelize the onions. I had provolone on hand and it turned out really well. Delish!

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