Reviewed: Nov. 25, 2009

WOW!! I made this at my mother in-laws request while they were here visiting us last week and she said it was the best she had ever had! I tweaked it oh so slighlty (because that is just how I cook). Make sure you carmelize your onions... so important!! I used a cream sherry which made it a little more smooth, FRESH thyme and 2 garlic cloves, worchestire sauce, mushrooms and used a blend of cheeses. In place of french bread I used an asiago cheese baquette which was fabulous!! Thank you so much for a wonderful onion soup recipe!! Unfortunatley my hubby doesn't like it so this will be something I will have to make for me when he isn't around.

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Sarah

Cooking Level: Expert

Home Town: Port Townsend, Washington, USA

Living In: Oxnard, California, USA

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Reviewed: Nov. 23, 2009

This is a very good soup, and easy to make. I made some changes though, as suggested by others. I cut the butter in half, omitted the oil, caramelized the onions (4 onions took about 1 hr), used beef stock (instead of broth), used 1/4 cup of sherry, and added a Tbls of worcestershire. Finally, topped it off with toasted, french baguette slices and only Gruyere cheese. This will become a regular in our home!

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Grandpa Rick

Cooking Level: Intermediate

Living In: Oswego, Illinois, USA

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Reviewed: Nov. 18, 2009

Perfect dish for this dark and stormy night. I adapted it a bit based on reviewer recommendations and ingredient availability. Cut the butter in half (absolutely no loss) and carmelized onions over about 40 minutes. Added about 1/2 cup white wine (instead of sherry), which I boiled off. Stirred in a couple of Tbsp flour and cooked a bit before adding broth. Toasted the bread (from my inventory of frozen baguette leftovers) for the topping prior to putting in the soup, adding cheeses, and doing the broil thing. Cheeses available tonight were gruyere, mozzarella and romano. Absolutely dee-lish and prepared from easily available ingredients. Highly recommend.

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West Vancouver foodie

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Reviewed: Nov. 18, 2009

The soup its self is awsome, but the french bread gets soggy instantly. Next time ill try a baguette or a bread much denser and dryer. Great soup! Tastes just like Mimi's Cafe french onion soup. TY

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darthotto

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Reviewed: Nov. 18, 2009

I use a mixture of onions each time I make this. This last time I used one large sweet onion, two small purple onions, and 1 small yellow onion. I also recommend caramelizing the onions in SALTED butter and olive oil. Also adding a sprinkle of salt to the onions will help them caramelize them better. I have used both sherry and red wine in this soup and find the red wine gives a richer, better flavor. We leave out the parmesan cheese and opt for only the provolone and this is a keeper. This is my kids favorite soup! They ask for it, they beg for it, they love it. They are 4 and 9 and this is one meal everyone can agree on!

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LOACHIE

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2009

Great, rich and simple--just like the name of the recipe :)

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Allison

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

Very good and very simple. I just love french onion soup, and this tastes so authentic! Wonderful.

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Jacki

Cooking Level: Intermediate

Home Town: Oak Harbor, Ohio, USA

Living In: Rossford, Ohio, USA

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Reviewed: Nov. 15, 2009

The first time, I like to cook a recipe just how it is. Why change it if you don't know what it's like? This is deliciously perfect just the way it is. It was a big hit with the family and I will add it to my fav winter recipes

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Berry

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

this was really yummy!! the only reason I didn't give the full 5 stars is because I think there was a little too much butter/oil, and I added some more sherry. I also used some different cheeses just because that's what I had on hand - sharp white cheddar, shredded italian blend, and shredded parmesan. Very good, and even better the next day!

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mxpxchiq

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Reviewed: Nov. 13, 2009

This soup is delicious! Like some of the other reviewers, i was a little surprised that the recipe says to not let the onions brown...i DEFINITELY recommend browning them! This was soooo delicious and easy to make! if you want to splurge a little, try gruyere cheese. The provolone and parmesan are still good but gruyere makes it a little more special!

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shanburns26

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2009

I had been looking for a really good onion soup. I Just made this last night and it was great! The cheese and bread on top really were the final touch. My bread didn't finish baking in time so I used croutons and they worked fine. I will for sure be making this again. I think it would go great with prime rib and a salad!

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LSBUI

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

A real winner, served it for a ladies Lunch. What a hit. I was using my very old original Pyrex dishes. They are patterened and not dishwasher safe so I was reluctant to broil them Instead I broiled the toated French bread -cheese on top then put them in the soup . Rave reviews. Thank you

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Noraspat

Cooking Level: Expert

Living In: Augusta, Maine, USA

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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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