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French Onion Soup VIII
SUBMITTED BY:
Kathleen Burton
PHOTO BY:
rose
"Try substituting vermouth for the white wine!"
RECIPE RATING:
Read Reviews
(32)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon butter
1 tablespoon olive oil
4 large onion, thinly sliced
1 tablespoon all-purpose flour
2 (14 ounce) cans beef broth
1/2 cup white wine
1 1/2 cups water
2 bay leaves
6 slices French bread
1 cup shredded Swiss cheese
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DIRECTIONS
In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
Preheat oven broiler.
Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
Place bowls under broiler until cheese is melted.
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REVIEWS
Reviewed on May 30, 2006 by HARLOW2
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HARLOW2
May 30, 2006
Oh my gosh, this soup is identical to the ones in the resturaunts, maybe even better! We can't seem to get enough of this ! Excellent flavor! Perfect balance of sweet and savory. This is So good. Thanks!!!!
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9 users found this review helpful
Oh my gosh, this soup is identical to the ones in the resturaunts, maybe even better! We can't...
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Reviewed on Jul. 15, 2006 by
SUNNYSIS
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SUNNYSIS
Jul. 15, 2006
Really good. Onions caramelized in 30 mins. I substituted red wine and added thyme as suggested by another reviewer. The soup was really wonderful and my husband asked me to make it again. I only had whole wheat bread - which was a horrible substitute. I agree this really only serves 2 people. ( Also! Make sure you have bowls to put under the broiler before you make!)
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8 users found this review helpful
Really good. Onions caramelized in 30 mins. I substituted red wine and added thyme as...
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Reviewed on May 16, 2006 by
Suzy
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Suzy
May 16, 2006
Really good the only thing I would change is adding garlic and using a combination of cheeses - I use parmesan, provolone and swiss.
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8 users found this review helpful
Really good the only thing I would change is adding garlic and using a combination of cheeses...
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Reviewed on Feb. 28, 2006 by
Nicolette
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Nicolette
Feb. 28, 2006
Yummy onion soup. I used vidalia onions, only 1 bay leaf and out of necessity, Honey Brown beer in place of the wine. The beer accented the sweetness of the onions nicely. After tasting the soup, I added a pinch of thyme... Delish. Thanks!
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8 users found this review helpful
Yummy onion soup. I used vidalia onions, only 1 bay leaf and out of necessity, Honey Brown...
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Reviewed on Jul. 15, 2006 by
Sugar Luver
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Sugar Luver
Jul. 15, 2006
Used vidalia onions, red wine, 1 cup of water, 1 bay leaf, and 1 tablespoon Worceshire sauce. All great suggestions. 6 servings did turn out to be equal to three servings. Took over an hour for the onions to cook and they still weren't brown, but by then we were too hungry to wait any longer. I don't think I sliced my onions thin enough.
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7 users found this review helpful
Used vidalia onions, red wine, 1 cup of water, 1 bay leaf, and 1 tablespoon Worceshire sauce....
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Reviewed on Apr. 9, 2006 by
christa chimmi
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christa chimmi
Apr. 9, 2006
This gets 5 stars b/c it is easy to make and the result is delicious - I followed the directions exactly and it was a great soup. The onions smelled up the house pretty bad though, so make sure you leave all the windows open :)
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7 users found this review helpful
This gets 5 stars b/c it is easy to make and the result is delicious - I followed the...
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Reviewed on Apr. 3, 2006 by Monzie
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Monzie
Apr. 3, 2006
Made a few minor changes: Used vegetable broth rather than beef. Added a sprig of fresh thyme along with the bay leaves. Finished the soup with a traditional splash of brandy. I agreed with a previous reviewer that this does not really make six servings (unless you eat your soup from a custard cup). I filled two french onion soup crocks and had just enough left over for a small lunch-size serving. Also, it took over an hour for the onions to properly caramelize to a nutty brown color. At the thirty minute mark, the onions had no color at all. So give yourself a little extra time for this recipe. You won't be sorry.
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7 users found this review helpful
Made a few minor changes: Used vegetable broth rather than beef. Added a sprig of fresh...
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Reviewed on Aug. 18, 2006 by
NewlywedMeg
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NewlywedMeg
Aug. 18, 2006
I made this a couple nights ago and the hubby loved it. I thought it was a bit sweet but good, perhaps it was the wine I used. The only subsitution I made was vegetable broth instead of beef broth. I do agree with other reviewers about both the longer cook time for the onions and that it really only serves about 3. Good recipe. Thanks.
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5 users found this review helpful
I made this a couple nights ago and the hubby loved it. I thought it was a bit sweet but good,...
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Reviewed on Aug. 7, 2006 by SMANNES
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SMANNES
Aug. 7, 2006
Personally, I wasn't a fan of this at all. Too much wine, too many bay leaves.
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5 users found this review helpful
Personally, I wasn't a fan of this at all. Too much wine, too many bay leaves.
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Reviewed on Jul. 26, 2006 by
CookingMama
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CookingMama
Jul. 26, 2006