French Onion Soup with Homemade Beef Stock Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 5, 2013
With my own beef stock from roasted marrow bones, this was so well worth the time and effort. My family loved it and so did I. The leftovers were just great and we're keeping this in our file for a future dinner.
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Cooking Level: Expert

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Reviewed: Dec. 17, 2012
In my quest for the perfect onion soup, I came across this recipe. I am sorry to say that it just did not work for us. It is far removed from the classic french onion soup that we all think of. It was time consuming, which I can handle if the rewards and effort pay off. I think that the parsnips were too strong in the stock. I was attracted to this because it sounded so healthy with all the veggies. The color was lacking even though I browned the beef first. I think that some amount of red wine is vital to rceipe or it is just not french onion soup. I will continue on my quest but do thank you for you spuring me on and for a good stock for vegetable soup.
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Cooking Level: Expert

Home Town: Wilbraham, Massachusetts, USA
Reviewed: Jul. 13, 2011
This is a bit time consuming, but the results are very much worth the wait. I didn't discard the veggies, though. They had way too much flavour left in them. I puréed them in my blender, and made a cream of veggie soup that we had the next day. It was awsome! Thanks for this wonderful (and wonderfully flavored) recipe. This is definately a keeper!
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Photo by Viki

Cooking Level: Expert

Home Town: Sutton, Quebec, Canada
Reviewed: Jul. 13, 2011
I took a stock class at the local college. Before boiling the bones roast them until they are a deep dark brown. Then simmer with veggies. A very LOW simmer. Bubbles barely break the surface. Time consuming but worth it. In a pinch there are a couple of new "bold stocks" in a box that work very well.
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Photo by FISHGIRL

Cooking Level: Expert

Home Town: Encampment, Wyoming, USA
Living In: Melbourne, Florida, USA

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