Reviewed: Jul. 17, 2009

I followed the recipe exactly and it's the best onion soup I've ever made. I love the Thyme in it, gives it a nice rich flavor. Thanks for a great recipe!

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Debbie

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Reviewed: Jul. 17, 2009

I made this for dinner yesterday and found it had way to much butter. I used expensive Vidalia onions and think that they were to soft to hold up to a longer simmer time that some responders mentioned. The family said it was just okay. Next time I'll remember to cut the butter to a quarter cup.

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Mary J

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Reviewed: Jul. 16, 2009

This was so good. It is very close to restaurant style soup. I followed exactly and wouldn't change a thing. The family loved it! I still cant figure out why people make a recipe for the first time and change everything about the recipe then rate it!! Makes no sense. Great recipe Thanks!

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jana

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Reviewed: Jul. 16, 2009

This soup was really tasty, however when I made it I halved the butter (because we are on a low calorie diet) but even with halving the butter, I still thought there was a bit much (the taste was slightly overwhelming). Maybe it's cause i'm used to eating low cal though :p Anyways, next time I am going to use 1/4 of the recommended butter and i think it will be perfect.

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Autumn

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

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Reviewed: Jul. 16, 2009

YOU DO HAVE TO BROWN THE ONIONS!!! This is what gives depth to the soup. I also toast the bread before putting it in the soup. You put one toast at the bottom of the bowl, a little bit of cheese, the soup and the last toast with a lot of cheese on top and the you broil.

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Louise

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Laval, Quebec, Canada

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Reviewed: Jul. 15, 2009

I like to top with a large seedless rye crouton, shredded manchego and swiss. Try rendering a 1/4 of a strip of streaky then add the butter and oil for a slightly fuller finish.

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effront

Cooking Level: Professional

Home Town: Arlington, Virginia, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jul. 15, 2009

This is a classic French Onion Soup recipe that I have used for years. The only change, being said by other also, is to carmelize the onions. Saute the onion on a very low heat for 45 minutes to an hour. Do not burn the onions. It adds so much more depth to the soup.

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JimmyJ126

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Jul. 15, 2009

This recipe is awesome! I've been making it for about a year now and have discovered that you can make it using about 1/4 of the butter and a touch of EVOO and it tastes just as good without all the fat.

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notarymom

Cooking Level: Expert

Living In: Grove City, Pennsylvania, USA

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Reviewed: Jul. 15, 2009

4 stars as is...to make it 5 I made basically the same minor changes as many of the previous posters: 1) You DO want to brown/carmelize the onions for better flavor. (I used the onions I had on hand: Vidalias) 2) since I was using bullion broth I omitted the salt....bullion is salty enough on it's own and I hate overly salted onion soup. I only use Knorr brand bullion.....using the best broth/bullion is really important. For the pepper "to taste" I used 1/4 tsp. 3) I doubled the Sherry...I DO like to taste the wine in the soup for added body/flavor. As one poster noted....some folks have changed it so much it is no longer close to the same recipe!!!

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camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Jul. 15, 2009

De-Lish! We had this last night as our first course for Bastille Day and it was so wonderful. I served it out light on the onions for my husband who is not overly fond of onions and he finished it right up! We used panini slices as the bread and I forgot to shred some parmesan on top but it was still such a wonderful dish. Would definitely make this again!

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Dbz

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Lisle, Illinois, USA

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Reviewed: Jul. 15, 2009

Saute chopped onions till golden brown (carmalized) then add tsp. or so of chopped garlic. Add beef broth and simmer for 6 to 8 hrs. Add a little salt and very little Worcestershire Sauce. Add Bristol Irish Cream (again not to much) and Beer. Put in bowl, top with toasted bread. Add cheese on top and broil till cheese is melted and is slight golden brown around edges. Add these ingredients and it will be a 5 star. If serving to children leave the alcohol off.

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Nain

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Reviewed: Jul. 15, 2009

As written, I can only give this a three star. It is a basic onion soup recipe that is tasty, but lacks the full-bodied flavor of great onion soup. If you do not carmalize your onions, the soup does not have the sweet flavor of a good onion soup. To carmelize you need to saute at a low heat and be very patient. It typically takes me about an hour to carmelize the 4 cups of onion. Also, cut the fat in this recipe if you are going to try it. No need to fill this recipe with about 150 grams of fat as written. Use just enough fat to keep your onions from burning.

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MARY DOMAZ

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Reviewed: Jul. 15, 2009

You MUST caramelize the onions and toast the bread or this isn't classic French Onion Soup! Simmering all day also helps to produce a rich deep soup broth and adds to the flavor.

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shap

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Reviewed: Jul. 13, 2009

Super yummy! I halved the recipe and used plain yellow onions, which I sauteed in the butter/oil combo until caramelized, about 30 minutes. To speed up the caramelization, I sprinkled the onions with a little sugar and salt. I also used fresh thyme from the garden vs. dry, and added a teaspoon or so of beef bullion powder. One tip I had to make the soup a little less "greasy"- I dipped my bread slices in the pot of onions before adding the broth to soak up some of the butter/oil before toasting the bread in the oven at 350 for about 10 minutes. Mmmm!

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Jul. 11, 2009

I followed the recipe as written and used our garden onions. My husband flipped out, he LOVED it! Great recipe!

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Rileyinenola

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

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Reviewed: Jun. 21, 2009

Made Garlic Croutons from this site, and they went PERFECTLY with this recipe. I followed other reviews and carmelized my onion; 8 Tablespoons of Butter and 2 Tablespoons and probably 6 cups of onions, cooked over medium heat for over an hour. Next time I am doubling the recipe because I wanted leftovers and there weren't any!

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BELFLOREK

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 11, 2009

Perfect.. I changed nothing other than not using sherry cause I had none. Thank you.

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Jay

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Jun. 10, 2009

This is very close to a recipe I have been using for the past 30 years or so. The only changes/suggestions that I would make are to add a tablespoon of Worchester Sauce and use all butter instead of the olive oil. Make sure that you saute the onions well. (Also, make sure that you slice the onions into fairly wide slices, about 1/2-3/4" wide.) You don't want them burnt, but you do want them browned. I use Campbell's Double-Rich Beef Consumme and 1/4 cup of Sherry. For the cheese, I put a tablespoon of FRESH shredded Parmesan cheese on the bottom of the bowl, then ladle on the soup, then top with a large homemade crouton, then the swiss cheese, and another tablespoon of the fresh Parmesan. For the croutons, take a large wine-glass and press into a slice of thick bread to get the perfect circle for your soup bowl. Spread with butter and sprinkle with Parmesan cheese. Put in the oven at 250 for about 1/2 hour or until they are dried and crisp.

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Chuck Wesserling

Cooking Level: Intermediate

Living In: Dearborn, Michigan, USA

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Reviewed: Jun. 9, 2009

This was very easy and I loved the thyme used in it. I only used 1/4cup butter and I browned my onions as well. I used red wine as one suggested and only two cheeses. Some french onion soups tend to have a sweet taste to it but I loved this one it was not too sweet and I only added salt to taste. Will definately use again. Thanks

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sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Jun. 5, 2009

One of the easiest soup recipes I've encountered. Definitely browned the onions. I substituted the sherry for red wine and use a mix of white cheddar and Parmesan it turned out just fine. Family loved it!

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pedmd

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Rich and Simple French Onion Soup

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