The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 23, 2008
Incredible
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Cooking Level: Expert

Living In: Rochester, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 22, 2008
This soup was SO easy to make, I LOVE IT!! The Parmesan cheese burned a little so I changed the order of the cheese layer and put the parmesan in between the swiss and the provolone!! Thanks for sharing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 18, 2008
This recipe is simply fantastic! I used it in a french onion soup contest and won! My family and friends are always asking me to make it. Thank you so much for sharing this great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 4, 2008
this is a delicious, easy recipe. only changes i made was adding herbs de provence and a dash of red wine instead of sherry (only because i didn't have any) very yummy
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mon

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 3, 2008
Excellent! Everyone in the house loved it, even the kids. This recipe is definitely a keeper, Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 27, 2008
The taste of this soup is superb! Matches if not exceeds restaurant soup. I've never made French onion soup before so I'm very pleased that it turned out the first time. I doubled the recipe and made enough to can 6 pints. Wonderful with croutons and Provolone.
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Gilbertville, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 23, 2008
This soup was wonderful I traded out the two different cheeses for gragola cheese ...and the second time I made it I did carmelize the onions..My husband loved this soup and so did my 8 year old
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 30, 2008
DELICIOUS! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 17, 2008
Such an easy and delicious soup!!! I loathe swiss cheese (smells like feet) so I used Provolone instead. Added a little more thyme, I love the flavor, and a bit more sherry. Also I didn't have any french bread so I used ciabatta bread instead. Absolutely fantasitc!!!!
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aly
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 15, 2008
This is the most amazing French Onion Soup, we made this for Bastille Day and it was wonderful. The name says it all; Simple and Rich. We made it exactly as stated as far as ingredients. I did prepare up to the point where it would go in the bowls. Then I put it in the refrigerator as suggested, the next day I warmed it up, placed into the bowls, with bread and all the cheese, broiled it until beautiful and served. It was the best.
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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: Jul. 12, 2008
This is how French onion soup should be. No frills, just flavor. I actually threw mine in the crock pot for a few hours, it works! I topped with slices of French Baguettes, another recipe on this site, and mozzarella.
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 18, 2008
Absolutely delicious! Wonderful taste. Guests compared it's quality and goodness to a French restaurant in the area that has exceptionally great food.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 16, 2008
This is a great recipe, goes together so easy and fast! I don't use the cheese and bread in the soup though, as I don't like soggy bread. I set those aside to make sandwiches. Sliced roast beef and provolone on a nice bun goes great with this soup, and for those of you who like soggy bread, its great to dip you sandwich in the soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 15, 2008
Truly rich and delicious. By necessity, I had to use chicken broth instead of beef, basil instead of thyme, and also leave the bread out for my gluten-intolerant mother-in-law. I used a generous handful of grated jack cheese on each, and had a lovely meal accompanied by green salad. Thanks for the easy, yummy recipe!
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Cooking Level: Expert

Living In: Oakland, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 9, 2008
I thought that the soup was good, but it just doesn't compare to my mom's. I know it really isn't fair to compare it. Like other reviews, you really need to carmalize the onions. Much better flavor. I also substituted the sherry with brandy. Mmmm! I also used Muenster Cheese, just because I really, really like it. Thanks for a good recipe!
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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: Apr. 4, 2008
Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 2, 2008
We love this recipe. It is super easy, and very tasty. I have been using a combo of different onions, 2 white, 1 yellow is my boyfriends favorite,but mine is 2 yellow and 1 white. We both agree red onions do not go. one problem, which is not with the recipe is we love bread bowls for soup, but can't figure out how to make it work with these.. they are better for creamier soups. Enjoy!
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Cooking Level: Intermediate

Home Town: Hawthorne, New York, USA
Living In: Newport Coast, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 28, 2008
Oh no... I'm sure the soup resulting from this recipe is fine, but by not caramelizing the onions, not pouring the soup over the bread (having been toasted and topped with swiss), using provolone and not swiss, I can't say this is "french" onion soup, but onion soup with thyme.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 24, 2008
Followed the recipe exactly which is why I'm only giving 4 stars. This soup is easy to make and pretty tasty but it needs a little something. Next time I'll try carmelizing the onions as suggested by another reviewer and see if that gives it the extra kick it needs to reach the 5 star status.
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Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 22, 2008
This is quite good. One thing as some others pointed out...it's IMPERATIVE that you caramelize the onions! That is what will make all the difference between an ok soup, to a great soup. This takes time - don't rush it. It will take about 20-30 minutes to properly caramelize onions. Perfect!
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