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My review
French Onion Soup I
5
chefbuzz
"The best onion soup you will ever have!!!!!"
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Ingredients
1 h servings 732Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
- Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
- Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
- Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
- Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted
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Reviews
Read all reviews 300412 Ratings
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Most helpful positive review
8/26/2005
I stumbled upon this recipe and decided to give it a try. I altered the recipe according to previous reviewers. I used 1/2 cup butter. I added about 2 tsp of white sugar. I used three cups of sl...
Most helpful critical review
12/9/2002
I'm sorry to say this, but this was the first recipe I got from this web-site that I didn't like. First of all, it had no flavor except for the wine. So, I added a tsp of salt and a beef boulli...
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8/26/2005
I stumbled upon this recipe and decided to give it a try. I altered the recipe according to previous reviewers. I used 1/2 cup butter. I added about 2 tsp of white sugar. I used three cups of sl...
6/20/2007
I was looking everywhere for this recipe...here it is! I have made all different kinds of onion soup and this is, by far, the best. I really like the tradition of swiss cheese and red wine added...
8/4/2002
A good basic starting recipe. I changed it quite a bit... used butter instead of margarine, added about 2 tsp. of thyme at the end, and used 1/4 cup of sherry and 1/4 cup of port in place of th...
11/8/2004
Very good and easy. I think I know why some reviewers found this bland- most brands of canned beef broth are not meant to be diluted with water. (I know the ones in my pantry aren't). If you ...
10/20/2006
I love onion soup and this recipe is great! I sauteed the onions very slowly on a lower temperature for optimum flavor and added a shake of worcestershire sauce for some added complexity like o...
11/10/2006
All I can say is WOW! You made me the hero of the dinner table today! Thanks for posting such a delectable recipe. I made the following changes: I used four Vidalia onions, and three cloves of f...
9/16/2006
Oh boy, am I ever in love with this onion soup! I'm generally not a big fan of onion soup, but my boyfriend is, so after reading the other recipes, I tried this one, and we are so glad I did! ...
12/9/2002
I'm sorry to say this, but this was the first recipe I got from this web-site that I didn't like. First of all, it had no flavor except for the wine. So, I added a tsp of salt and a beef boulli...
1/1/2003
I thought this recipie was excellent, although I modified it a tad bit. I divided the amount of wine by one half, and instead of using the cans of broth I used 4 beef boullion cubes for flavori...