Reviewed: May 29, 2009

I thought this soup was very good and my husband thought it was excellent. Like many others, I carmelized the onions before continuing with the recipe. I used vidalia onions, which worked well. All in all, I found the soup a tad bland for my tastes. Next time I plan on putting 2T worcestershire sauce, 1T red wine vinegar, and 1 bay leaf in the soup for added flavor. Oh, and I plan to cut down on the butter because I found the soup a bit greasy. The cheese combination called for in this recipe was delicious. Thanks for the yummy, easy recipe!

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YUMYUM

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Quick and simple. Make sure to toast french bread. Used fresh thyme instead of dried - 1tbsp.

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Tereasa

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Reviewed: May 4, 2009

The French Onion soup needs more taste. I think the different cheeses were to much. I love French Onion soup and this recipe doesn't meet my expectations.

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Jake

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Reviewed: May 4, 2009

Amazing. I've never made french onion soup before but we just LOVED this. I didnt put the sherry in, because i dont like the flavour of cooked alcohol and it was beautiful. Can't wait to use up the other half of our french bread on more soup!!!

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jessmersereau

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Apr. 3, 2009

The flavor is great and my husband loves this recipe. Although I do love french onion soup, all the butter in this recipe left me feeling kind of yuck.

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holland

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Reviewed: Apr. 2, 2009

This was pretty good. I know what I will do next time to make it a 5-star recipe. The sherry seemed to overpower the soup and gave it too much sweetness. So, I put a bit of red wine vinegar in it to take away the sweetness and that really helped. The beef broth I used was Trader Joe's organic beef broth. I wouldn't skimp on the broth. The onions really must be carmelized for the best flavor. I toasted thick slices of Trader Joe's French baguettes and put Trader Joe's "Quattro Formaggio" on top. Quattro Formaggio is a cheese blend of Parmesan, Asiago, Fontina, and mild Provolone which was a wonderful blend of cheeses to compliment the French onion soup.

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HomeJewel

Cooking Level: Expert

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Reviewed: Mar. 21, 2009

This was very good, had to change a couple of things just for personal preference though. We went with rosemary and parm croutons and all I had on hand for cheese was mozza and parm. It was great either way, the longer it simmers, the tastier it gets.

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kajones

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Sydney, Nova Scotia, Canada

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Reviewed: Mar. 19, 2009

This soup was easy and fast to make. Didn't last long at our house!

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Craig

Cooking Level: Expert

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Reviewed: Mar. 16, 2009

This is my first attempt at making french onion soup and this was the perfect recipe for a newbe!! It was so easy to follow! However when I doubled the recipe I should have known not to double the butter!! I used salted butter and added a little dried dill and it turned out amazing! Thanks Lori! Great soup!

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Andie

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Reviewed: Mar. 15, 2009

Excellent recipe - tastes amazing and very simple to make.

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M. Dunham

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Reviewed: Mar. 11, 2009

This recipe was very tasty and satisfying. Even better the next day!

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DIARTSY

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Reviewed: Mar. 7, 2009

This turned out great. It was so easy. I toasted the frend bread before putting in the soup and topped with swiss cheese and gruyere cheese. Had a restaurant quality flavor to it. Served it on Valentines Day for whole family.

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teapotmom

Cooking Level: Expert

Home Town: Spring Valley, California, USA

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Reviewed: Mar. 6, 2009

This soup ended up too salty. More so the next day - bummer.

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gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

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Reviewed: Mar. 1, 2009

So rich tasting, yet not alot of fat. Comfort food for my family!

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ttringham

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Feb. 26, 2009

Good recipe, but I saute onion with butter first to make them caramelized. It's good!

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Maude

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Reviewed: Feb. 24, 2009

Make sure you caramelize the onions because thta is really what gives good deep flavor, and I drian off the extra butter to cut the greasy mouth feel, but otherwise, the basics of this recipe are fantastic. Use a good quality stock, not cheap stuff, and you will get a really rich deep flavor, the extra couple bucks is worth it!

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StacyO

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Reviewed: Feb. 22, 2009

This soup is awesome! It is so simple and tastes restaurant quality. No changes to recipe -- it is perfect the way it is. Other French Onion soup recipes are much more complicated, but don't bother because this one is fantastic.

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Stacey

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

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Reviewed: Feb. 21, 2009

Sorry, there's something missing here. I followed the recipe exactly and it was too bland, too much provolone cheese also. I tried to doctor up the left overs but something is still missing.

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Denise MN

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

I changed this so much I don't know if I SHOULD rate this one. What I ended up with was awesome though! I used 1 T butter, 3 T olive oil and the onions. I cooked them, covered on med heat for 30 minutes. Uncovered it and added 1 tsp sugar and salt and cooked them for another 15-20 minutes. Added about 4 cups of broth and thyme. Simmered for 15 minutes. I didn't have broiler-proof bowls, so I toasted the bread and cheese (mozzarella and parmagiano). Ladled out the soup and topped it with the bread! Fantastic!!

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Beth

Cooking Level: Expert

Home Town: Woods Cross, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Feb. 17, 2009

Wow this was delicious! Even my hubby who is a French Onion soup expert says its better than any other he's tried!! I did not add thyme because I didn't have any on hand, and i also added a tsp of A1 for a little zing! Over all it was awesome!

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