The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 14, 2009
Very simple and very tasty! We've made this 5x so far! Thanks for the easy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 13, 2009
Excellent! I carmelized the onions which were tasty. Very rich and a big hit with my husband who loves French Onion Soup.
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Cooking Level: Intermediate

Living In: Niagara-On-The-Lake, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 7, 2009
I made this the first time, following the recipe exactly (except I didn't have the Sherry) and the only major complaint that I have was the amount of oil/fat. I took a couple of thin napkins to try to soak some of it up from the top of the soup before I added the bread & cheese but it still tasted very "greasy". It was very tasty. Next time I'll try less butter and Swiss cheese since most highly-rated recipes are calling for Swiss. Very good otherwise.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 7, 2009
I thought this was pretty good.I agree with one of the others- I did brown some of the onions. I also thought there was too much butter- went I put it in the fridge for left overs there was a huge skin of fat on top. I pulled that off and it was great. Next time I will only use enough butter and oil to brown some of the onions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 7, 2009
Absolutely divine. Just like ordering from an upscale restaurant. I cooked the onions longer as previous reviewers suggested and it turned out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 7, 2009
A great French Onion Soup recipe! It IS very rich with all the butter (which I wouldn't change) and I doubled the whole recipe to have lots of leftovers. I pretty much followed the recipe as is. I did add the sherry but was only able to find "dry cocktail sherry," but it tasted as it should to me and I do recommend using the sherry, it was a good flavor addition. I did not carmelize the onions b/c I don't like the onions too sweet in my soup - I think the carmelization is just a personal preference, no right or wrong. I also made sure that I toasted the bread before adding it to the soup, that I also recommend. I will enjoying my leftovers and will certainly be making again! Thanks for the posting!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 6, 2009
Yum! I agree that the onions need to be sauteed first just until they start to brown so that's what I did. Loved the addition of sherry. Will definitely make again!
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Cooking Level: Expert

Home Town: Marysville, Washington, USA
Living In: Shoreline, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 6, 2009
I wanted to try this recipe because it does not call for caramelizing the onions. This was good but not a true French Onion Soup for us without the caramelized onions. I will continue to spend close to an hour to caramelize the onions and add a couple of tablespoons of flour before I transfer to my slow cooker to add the remaining broth ingredients. I also will use half beef broth and half chicken broth.
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 5, 2009
excellent
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 3, 2009
So very tasty, and super simple!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 25, 2008
PERFECTION!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 22, 2008
Very tastey! Followed the recipe more or less (never one for measuring). Had to use bread sticks and what ever cheese was in the house. It was still good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 21, 2008
Ok - I have never had french onion soup before so I don't have anything to compare it to. However, since this is my first time in both making and eating it - what a great recipe to christen the occassion!! It was awesome!!! I have been converted! My boyfriend - a french onion soup expert - agreed that this was pretty darn good. We toasted the bread in the toaster first before adding it to the soup and cheese so it wouldn't get as soggy. Thank you Lori for opening my eyes! Will make many times from now!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 17, 2008
5 star rating when amount of butter is cut in half. Also, I used beef stock and added minced garlic as suggested by others.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 16, 2008
This recipe is amazing! The french onion soup tasted better or was on par with that of fancy restaurants! I advise to definitely brown the onions. Instead of sherry I add a little red wine. The parmesean is optional in my opinion. Make sure to bake the bread for a few minutes to dry it out some.
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Home Town: Monroe, Louisiana, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 13, 2008
i just made this for my family tonight. everyone LOVED it. i doubled it and i made some minor adjustments,like using half the butter and instead of the sherry i used about half cup of red wine. i also added some mozzerella to the cheeses. next time i think i'll try carmelizing the onions. thank you for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 5, 2008
Awesome!!! Made it and Love it! I agree, don't brown the onions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 5, 2008
Both my husband and I LOVED this soup! Wouldnt change a thing! And the leftovers were just as good!
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Cooking Level: Intermediate

Home Town: Fox River Grove, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 5, 2008
i used a tbs of flour stirred into the browned onion to make just the slightest of roux's and also used beef consomme instead of beef broth. i also did not add salt, it is not needed.
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Cooking Level: Expert

Home Town: Toledo, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 3, 2008
I was surprised how good this turned out, especially since I used vegetable stock. I might omit the sherry when making again or use less - I didn't particularly care for the flavour it added. I cooked the onions for quite long, letting them stew in the butter/oil until they were very soft and brown, which I felt was key to getting a rich flavour. This recipe is a keeper!
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Cooking Level: Intermediate

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