The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Expert

Home Town: Woods Cross, Utah, USA
Living In: South Jordan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 15, 2009
If french onion soup is on the menu at a returant I order it every time. I can honestly say that I will never have to go out for french onion soup again. I loved it. On Valentine's day I made it for my husband who never had it before. It is safe to say this will be a staple soup in our house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 14, 2009
This soup is a winner! I hosted a special dinner party for 6 and had this soup as the 2nd course...my guests said it was the best soup they had ever had...and they were french onion soup fans. I've been requested to make this soup again for our church luncheon...
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 12, 2009
Very good! I've never had or made French Onion soup, so I was a little blind as to how it all should taste. I "doctored" it up a little after reading the reviews. I added a little garlic toward the end of the sauteing time of the onions. Then I sprinkled a little flour on the onion mixture. After adding the onions to the broth, I added a touch of Worchester Sauce and Kitchen Bouquet and simmered for 30 minutes. I thought it was very good, my husband thought it was great!
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Cooking Level: Intermediate

Home Town: Preston, Minnesota, USA
Living In: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 9, 2009
All I got to say is WOW! The only thing is you got to brown your onions to get a more intense flavor but other then that, this is better then any soup I would buy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 8, 2009
VERY easy to make! I have not had this soup in years and have never made it! I will definately be making this one again. I made sure the onions were nice and brown before adding the stock and it turned out great! The only complaint was the bread got soggy even after I toasted it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 4, 2009
This soup is easy to make, and rich in flavor!! I used large croutons for the bread- I can't wait for my husband to get home to try it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 27, 2009
This was so wonderful. I think you could decrease the butter and or olive oil though because it was a bit greasy. I also added a bay leaf because I like the flavor. This recipe will definitely be a staple in my collection. Thank you. Very easy to prepare too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 26, 2009
I served this at a dinner party and started with this soup. I read the reviews first and followed the recipe through and decided that next time I will cut the butter in half as the taste is fairly strong, and I used beef boullion and water for the beef broth. I agree that the onion should be carmelized as others said, and I think it made for so much more flavour. Everyone absolutely loved it. I am sure I will make this again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 22, 2009
easy and delicious!!
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tkd

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 20, 2009
Good....not salty which was a big bonus.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 20, 2009
I would rate this higher if I could. My husband thought this was better than anything he's ever had in a restaurant! I carmalized the onions- I used 3 large yellow onions. I added about 2 tsp chopped garlic near the end of carmalizing the onions. I then added 1/2 cup of red wine and 3 cans of beef broth. I used quite a bit more thyme than the recipe called for and the key, I think, was the addition of red wine vinegar- I would estimate that I added about 1.5 tablespoons. This really gave it a punch of flavor. I don't have any oven proof soup crocks so I first smeared the sliced of french bread with a thin layer of butter then toasted in a skillet on the stove top. I topped them on the bowls of soup then added the cheese and microwaved until the cheese melted- about 40 seconds. Perfect!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 18, 2009
My husband, who never cooks, made this tonight. We both love french onion soup but always agree when its to bland or when the flavor is just not right. This is right up in our favorites for french onion soup. We will definitly be making this often in our house. My In laws were here for dinner as well, and they called my sister in law and told her that this was better than her recipe!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 16, 2009
I've been using this recipe minus the sherry for years and it's a hit every single time. The key is the beef broth, use a good quality broth. I've found that Swanson low sodium beef broth is the best by far. I also score the bread on to make it easier to eat with the soup... Yummie!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 16, 2009
Very simple and delicious. I added about 1T of Worcestershire sauce, as previously recommended, but would probably cut the butter in half next time just to make it a little healthier. Otherwise, really good... thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 16, 2009
Yes brown the onions! Then it was delicious. But I only used 2 tbsp. butter for personal preference.
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