Reviewed: Nov. 3, 2011

What a fantastic recipe! I used 2.5 sweet onions because that's what was on hand. I did caramelize the onions and deglazed the pan with about 1/4 cup red wine. I used a half teaspoon of thyme after reading the other reviews. Everyone in my family including the 7 and 4 year old kiddos really enjoyed this soup, this is a keeper!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

koolkitty

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Oct. 27, 2011

Really great recipe. Next time I will dramatically reduce the amount of butter used. Its not that I don't love butter, its that I couldn't get the onions to caramelize. I halved it because my husband was out of town, and I love soup, but not enough to eat it for weeks. Also, I had about half of a huge red onion in my fridge, so I used that and one yellow onion. I didn't measure the thyme, but thought it was a nice flavor. I also added oregano because I really like oregano, and its a very spanish flavor (as is Sherry). Will DEFINITELY make again. Delicious and simple. :) Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Oct. 23, 2011

My husband really liked it, but it was really too rich for me. I felt a little ill from all the butter I think. And when I was putting away the last bowlful to the fridge for leftovers, there was like a 1/4 inch of liquid butter/oil sitting on top. I only used 1/4 cup butter but otherwise followed the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Oct. 16, 2011

WAY too much Thyme! I had to add 40oz. more beef broth to dilute it and that didn't even work.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

noeypnat

Reviewed: Oct. 14, 2011

My family loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kelly

Reviewed: Sep. 28, 2011

This soup was so tasty. I followed the advice of others and put in only 1/4 c. butter. I used Red wine vinegar in place of the sherry and added 1 T. worchestershire sauce. I also put Gruyere cheese on top in place of the provolone and swiss and I used freshly grated parmesan. Yummy! My 3 and 4 year old even cleaned their bowls.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

Reviewed: Sep. 17, 2011

This was absolutely delish!!!! I followed the recipe, except I decreased the amount of butter. I probably put a 1/4 cup instead of 1/2. I didn't have sherry so I used red wine that I had leftover. Per someone elses review, I added 2 dashes of worsheshire sauce. I bought Gueyre (sp?) cheese (expensive- so I will prob just use provelone/swiss next time) but absolutely delish!!! I toasted the bread in cubes too before placing the cheese on top. SO GOOD! Just as good as actual french onion soup I had in Paris. Will be making this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nicmic921

Reviewed: Sep. 11, 2011

This soup is very rich, and my family loves it. Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking-n-MS

Cooking Level: Intermediate

Reviewed: Sep. 5, 2011

Excellent, I made this as a part of a menu as the starter and it worked out very well, except the cheese. I am not exactly sure what went wrong onther than perhaps I didn't leave it in the oven long enough. Other wise it was delicious.

Was this review helpful? [ YES ]
2 users found this review helpful