French Onion Soup I

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 sliced onions. Mostly yellow cooking onions and one red onion. I've read that using Vidalia onions are the best because they are sweet, so you might be able to omit the sugar if you use them. I cooked the onions on medium heat in the butter until they sweated down and were carmelized. That took a while but the taste it worth it. I used about 2 TBS of flour. Then I used 4 cans of beef broth, 1/2 cup wine, 1 TBS of worcestire sauce, some fresh thyme (the whole sprig's thrown in), 2 bay leaves, salt and pepper. I left that boil and then simmered on low for 20 minutes. At first it tasted like red wine but after simmering it had great flavor. Thanks so much for this recipe. I will be making this one again.

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...this is a classic recipe! My family came over and half of them HATE onions. They actually ate this soup, and loved it. One thing I would say is always add yellow onions. They have the most flavor.

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 the wine, as well as provolone instead of swiss (the swiss would have been better, I think, or gruyere). Also added 3 cloves of thinly sliced elephant garlic about 1/2 way through cooking the onions. The trick is to cook the onions sloooowly, on a med/ med-low heat. The soup was fantastic, not too salty like many I have had before, and was delicious with a fresh green salad.

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 use regular canned beef broth instead of condensed broth- skip the water and use 4 cans of beef broth instead of 2! I caught myself just in time- the soup was delicious!

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 other reviewers have suggested. I didn't have small oven proof bowls so I just toasted some bread and topped with the cheese and broiled in my toaster oven. I ladled the soup into bowls and floated the toast on top. YUM!

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 fresh pressed garlic.I substituted 3 cans of beef consume for the 2 cans of broth, and added 2 beef bullion cubes to 2 cups of water. I also added a tablespoon of worchestershire as suggested here. I used one slice of Alpine Lace Reduced Fat, and one slice low fat Mozzerella....I made the overlap the outside of the bowl and added a shake of paprika before placing under the broiler.....it was gorgeous and delicious, and my husband and son couldn't stop raving about it. By the way, I didn't have the small soup crocks, so this morning I bought half a dozen at Goodwill for 10 bucks!! Thanks again, Allison, for such a great recipe! It will be cherished by my family for years to come!!

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! I did make a couple of changes though. I added a LOT more onions and gently browned them until they were very golden. All in all, that took about an hour, but the enhanced onion flavor is well worth the effort. I only used beef broth, no water, and to up the beef flavor even more, I used a couple of teaspoons of a product called Better Than Boullion. Finally, because I don't like the flavor of red wine in soup, I swapped it out for a slash of cognac, but be careful as the cognac can too easily overpower everything else. Swiss cheese is the absolute best choice here. We love this soup so much that we can't even considering ordering it when we're out. We just know it won't be as good!

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 flavoring instead. My advice is to cut the baguette in half, and from there slice it into slices one centimeter thick. Toast these as directed in the oven, and line the whole bottom of the soup bowls with the slices. Everything else in the recipie is fine. I cooked the soup with my modifications added into the recipie for my dad, who is from Paris, and he said it was one of the best French Onion Soup he had ever tasted!

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 boullion cube, and that improved it greatly. Secondly, there was entirely too much onion, and not enough broth. The quantities need to be adjusted. If those adjustments are made, I would give this recipe 4 stars, but as it stands, it only deserves 2.

I just LOVE soup, and french onion is one of my favorites. This version was pretty good, not the best I've ever had, but good. I used port wine (it's all I had, without opening a new bottle, and well then I would have to drink it ;) (ha!) I think the port altered the flavor, as it was a bit sweet. Thanks Allison.

I love French Onion Soup. It's my favorite by far. This recipe is great but I had to tweak it to be excellent. First, I used all beef broth instead of water. Water will just dilute the favor. Second, when you're stirring in the sugar, add a clove or 2 of minced garlic and about 1/2 teaspoon dried thyme. I use dry white wine instead of red wine. I've tried both and white wine gives the soup a much better flavor. Last, after toasting the baguette and while it's still hot, rub both sides with a peeled garlic clove. Believe me, it makes a huge difference. Sometimes I use Gruyere Cheese instead of Swiss but either are great on this soup.

This soup was amazing! I altered this recipe according to previous reviewers and to my taste. I added 2tsp thyme, a bay leaf, 1TBS worcestershire sauce, and a few garlic cloves. I carmelized 3 cups of vidalia onions with 1TBS sugar. I used 1/2 cup butter and wished I only used 1/4 cup, but very rich soup. I'm glad I only used 1/4 red wine so the flavor would be very subtle. Provolone and swiss cheese together is awesome on the soup. I'm making this again soon.

It's OK but the onions need to caramelize for at least 45 minutes to bring out the flavour and sugars. Don't worry if they burn some. As a matter of fact - let them. Much Much better this way. And never Red wine! The tannins kill all the sweetness we worked so hard to bring out. White wine, a bit of congnac but not red wine.

Very good!

Great soup! After reading a few of the reviews on the soup I decided to tweak things a little bit following their instruction. Here ya go: Put 1/2 cup butter into large saucepan, after melting, put 2 to 3 cloves of minced garlic in. Cook garlic untilit starts to turn brown, while also adding a touch of salt and pepper. Upon browning add 4 sliced vidalia onions, 1 tsp sugar. Cook on medium heat for about 1/2 hour until onions melt down and carmelize (they just about started sticking on the bottom of the pan for me at this point). Subsequently add 1 cup good red wine; I think this was the key to my soup turning out so well. I used a very good bordeaux that was left over from last night. Stir in wine and then add 1 tbsp worcestire, 2 tbsp flour, 1 cup water, and 64 ounces beef broth. Furthermore, I put a bundle of 2 bay leaves and about 5 sprigs of thyme in at this point also. From here, bring to a boil and then reduce to a low-medium heat to simmer for roughly 30-45 minutes. At the end, toast some baguette slices in the oven, rub garlic on these, and then stick'em down in the bowl of soup. Cover with a whole bunch of Gueyere (spelling?) cheese. And then put it in the oven until the cheese melts to a golden brown. Very tasty! Enjoy!

This was AWESOME. I followed the recipe and this was far better than any French Onion Soup I have ever had. I recommend this to anyone who is looking for a great soup recipe. With a salad, this was a great meal. Try this and you will not be disappointed.

This is just awsome. My husband and I both give 5 stars. I didn't change a thing. I don't find it fair to change the recipe then rate it. This recipe does not need to be changed.

I think this is my 2nd time reviewing this because I just made this soup again yesterday and it knocked my socks off. The only change I made was a bit less wine. I can't wait to make it for a potluck because people will be blown away. So easy, so delicious. Best ever and I've had TONS of french onion soup.

This is an easy/quick soup. I use Wolfgang Puck's beef broth instead of the condensed beef broth. I also cut the bread into cubes, toast them, and float them in the soup before adding Swiss, mozzarella, and Parmesan cheeses. This makes it easier to eat.

Very simple. I use more onions and cook them a lot longer. Great results every time

This recipe was awesome!! My entire family loved it. It was so quick and so flavorful!! I did make a couple of changes, though. I didn't add the red wine, I just added a touch more beef broth. And I added a couple of dashes of Worchestire sauce and about 1/2 tsp of garlic powder. It's a great recipe, especially for someone with out a lot of time for cooking. I would recommend slow cooking the onions, it breaks them down and they carmalize much better that way.

Great café quality and taste! However, I do have a few tweaks... 1. Use two 10.5 ounce cans of beef consommé instead of condensed broth. It's easier to find in the stores and will get rid of that water and wine taste others have complained about. Do be sure to add the water and wine as directed though, as with consommé, it is really needed. 2. Cook the onions on medium heat for a good 40 minutes. 3. Simmer the soup for at least 20 minutes, if not more. 4. Toast eight slices of bread (so as to put two in each bowl) for 5 minutes, flip them, and toast the other side for another 5 minutes. 5. Mozarella works better than Swiss, and only use half of what the recipe calls for. 6. On an upper rack, broil the bowls for three minutes (or until it is browned) on a low temperature instead of baking. All in all, this is a great recipe that was well worth the tears.

Yummm! I just made this for the first time and it is delicious! I made a few changes: 1/2 butter, 2 yellow onions which made about 4 cups when sliced, I browned them slowly as other reviews said (well worth the time!). Since I don't eat beef I used 4 tsp Better than Bouillon Vegetable paste dissolved in 4 cups of boiling water. Added some minced garlic before the flour and used 2 tbsp whole wheat flour. Didnt have red wine so I used white with a tbsp Worcestershire sc. Added croutons and baked...sooo good! Will make again

Very easy and quick to make. My 2-year old son even likes the broth. I use 2 onions per recipe, as 3 is too many for us. I would also agree with another reviewer that there aren't many pan juices to mix with the flour, but I haven't added any additional ingredients, and it's still OK. It was good enough to share with family the 2nd time.

this soup very good

good soup, I had to change the recipe based on ingredients that I had. only problem I had was the bread was kind of soggy even though I added it, baked it, and then served it immediately.

I love French Onion Soup & had everything for this on hand. Do take the suggestions and add more butter, garlic, & worchestershire, but I did not care for the thyme & I only added 1/2tsp. GREAT recipe thank for sharing!!

I would give this 10 stars if I could! You definitely need the worchestershire sauce and red wine. I also used Consomme soup instead of the plain broth. My husband and guest thought it would rival the best they ever had in restaurants! I am such a godess....

Im not a fan of french onion soup.. but I'm starting culinary school really soon and I want to try all different things, just to gain more knowledge. Even though i don't like it, it was pretty tasty- and my fiance whos a big fan said it tasted better than any he'd ever had. I didnt have big enough individual ramekins, so i took a chunk of italian bread and topped it with swiss and provolone and put in toaster oven for a few min to melt- then put on top of soup...sure looks pretty too! I'd make this again for a crowd, if they like this type of soup.

Loved it! Changes: 3 cups of yellow onions, carmelize and you don't need any sugar, used vegetable broth, toasted baguette slices in toaster, topped floating toast with grated swiss - melted well without the oven. Only used 1 cup of water and it was perfect for 2 large servings.

This recipe is decent

Replace red wine with about a 1/4 c. of Port and Swiss with good Gruyere and you might not be able to differentiate this from the best you've every had anywhere. My husband said it was second only to one of the finest restaurants in France. (We used homemade beef broth with beef boullion to augment the flavor--we'll probably just use the canned broth next time.)

Thank you SO MUCH for this recipe!!!! I cooked this for my Mom's birthday and she is from France and she said it is the best bowl of French Onion Soup she has ever had in her fifty years of living in France. Then she told me that I could be president some day, even better than John F. Kennedy, and that I am the best son ever! Better than anybody else's son! Soup is good food!

This was yummy! I used a little less water just because I prefer more "meaty" soup. I also only used 3 TBSP of butter. I also happened to have some sweet italian turkey sausage that I needed to use up. I cooked the links while the onions were cooking, crumbled them up and added them to the soup at the end. I let the sausage flavor soak into the soup on the stove for a few minutes. It was really good and made a more hearty meal. Also instead of putting the bowls in the oven at the end, I just put the bread with swiss cheese in the oven alone for a few minutes and then placed the bread slices on top of the soup before eating. But that was just because I wasn't positive if my bowls were oven proof or not.

My Daughter came home from college for the first time and requested french onion soup. This is the best french onion soup we have ever had! It does take longer tha 10 min to cook the onions, but it is the BEST ever!

This soup was very good had just enough onoins i couldn't think of a single reason to not give this a five star you you can taste the wine but it's not strong i thought it was perfect but it may not be for those of you who want an original onion tasting soup I will be making this again though thanks for sharing!!)

I'm sure this recipe is great when you realize that your beef broth isn't condensed before you add all the water and sit down to eat it...I was really looking forward to it, but, I think the recipe should be altered, as the majority of pantries don't have condensed broth in them

FABULOUS! Except that you have to cook the onions WAY longer than specified. I cooked yellow onions on medium for about 30 minutes. I used regular slices of white bread, toasted them in the toaster slightly, then put the cheese on top and broiled them for a minute. I didn't have oven safe bowls, so I just ladled the soup in a regular bowl and added the bread with the melted cheese. YUMMY!

Oh my goodness! I am a newlywed and just learning how to cook via allrecipes.com. This soup was so easy, yet it tasted like I was in a restaurant! I can't believe how delicious this came out. Made it for my husband's birthday, he was much impressed! Absolutely delicious recipe!

So easy and sooo good! I used 3 sweet onions and left out the wine but it was still excellent. I will make this again soon. Thanks for posting!

This is a great recipe! My first time making French onion. I did take everyone's advice and used more butter and sugar, cooked the onions until they were carmelized, that took quite a while, added a clove of garlic, no water, only beef broth, more flour to make it thicker, a bay leaf, pepper, tiny amount of ground thyme, sweet red wine, and simmered it for an hour. Served it for a small dinner party and they all loved it!

This is the best French Onion soup that our family ever had at home. It reminds us our a soup that we had at 4 star cafe on one of our travels. You can't go wrong with this!!

Delicious! Used brown sugar instead of white, croutons instead of bread, and added a few dashes of Worcestershire, salt, pepper, and thyme as recommended by some other reviewers. Also threw in some thinly-sliced mushrooms. Husband said it was the best soup he'd ever tasted, and has even requested that I make it for our Christmas dinner at HIS family's house! Success! :)

Made it this past weekend. The only adjustment was I used 2 cups of water instead of 2 1/2 cups. This soup is "to die for" as my hubby put it. Thanks for a wonderful recipe, Allison. This is truly a keeper.

I love onion soup and this recipe is great. I add a couple things to my soup that are different. I add 2 cloves of garlic, 1/2 tsp of thyme and 1/8 tsp of nutmeg when cooking the onions.

I have never made french onion soup before and it was very easy and tasted great. I didn't add wine, because I didn't have any, but did add a tablespoon of worcestershire sauce. Also used 2 cans of beef broth, and 1 bouillion cube with the water.

I used butter and a little olive oil instead of margerine and I used 1 red onion. I added 1 clove of minced garlic and 1 small shallot when the onions were just about done and added some worcestershire sauce, white wine(didn't have red), sherry, pepper and lemon juice to that and reduced it then added the flour and cooked it and added 2 cans of beef broth. After it came to a boil to thicken, I reduced the heat and corrected the seasonings w/ more sherry, worcestershire sauce and pepper and simmered it longer. Delicious!!!

I modified this recipe slightly - 32 ounces of beef broth, 2 TB flour, 1 tsp sugar, 2 cups water, 1 packet of onion soup mix (gives that extra flavor) and 1 TB worcestershire sauce. I did not add red wine to this.

Fantastic!

Yum, yum, yum. We really enjoyed this.. I did not add any water, just a 32 oz. can of beef broth. I also added worchestershire as was suggested. Next time I will try to add thyme, but without the changes I think this is a winner.. and it's so quick!

i agree that it's only a good starter for french onion soup. we ended up using only 1 cup of water & an extra can of broth(i used chicken cuz it's what i had) and i ended up cooking the onions(with a clove of garlic) for about 30 minutes or so on med-hi until they got a really good brown on them, and then had to use some herbs, parsley, thyme, S&P and a dash or 2 or worcstershire. hope this helps...

Excellent recipe!! Delicious :-) Just as good (or even better than) as any french onion soup I have had in a good restaurant. I followed it exactly as written and it came out just great. Just remember to use the double strength beef broth. (I almost bought the "regular" strength in the store). Will definitely add this to my recipe collection!!

My DH and I made this for dinner last night - with a few minor changes. We used half a red onion (because we had it left over); we used 1 can of beef broth and one can of onion soup; about 3 tsp of beef bouillon and we added aboug 1 Tbsp of worcestershire sauce. The end result was pretty good, but we found it lacking something...depth of flavour is what we decided. This recipe might be better if beef stock (instead of broth) were used, so we're going to try that next time. The only other thing to mention is that we used mozzarella cheese instead of swiss and we liked it that way.

Excellent flavor. Very simple, which is exactly the idea behind traditional french onion soup. I found using grated swiss cheese instead of slices gave the cheese a nicer consistency when it melted. Will definately make this again.

For Onion Soup Lovers! My husband keeps asking me to make it again. We both LOVE this soup. Definite keeper.

Amazing! I have to agree with the reviews... one of the best i've tried! Also, soooo easy!

This was awesome! One of the best french onion soups I've had in a long time. I used chicken broth instead of beef and pinot grigio instead of redwine. My husband licked his plate clean!

This recipe was perfect exactly as listed (although i did cook the onions on medium for 30 minutes as they were not very cooked after just 10 minutes). Tasted just like in the restaurants. I used Campbells Beef broth which did say "condensed" at the top. And i did add about 2 teaspoons of "Better Than Bouillion - beef flavor" since i had it and thought it could not hurt. Doubt it made much difference. I used very fine red wine which i happened to have on hand. In summary, I do not think the reipe needs to doctoring whatsoever to taste just perfect :)

Sorry, but as french onion soup goes, we thought this was really flavorless. I think the 2 1/2 cups of water in the ingredients ruins it; there was no explosion on our taste buds of onion, rich beef broth or even a hint of wine. Also, the swiss cheese didn't have the cheese flavor I'm used to in restaurants, and I see that in other french onion soup recipes on this site additional cheeses such as parmesan and provolone are called for. This was pretty much of a letdown for our tastebuds, unfortunately.

Wasn't the best I have ever had, but was fun to make. We carmelized the onions for a very long time before finishing the soup, not sure if that helped the soup or not. I don't think that I will try this recipe again.

Phenomenal! I just returned Paris where my Christmas Eve dinner was a comforting bowl of authentic French onion soup. I had made this recipe years ago (an ex-bf engulfed it), and decided to try it again due to my Parisian nostalgia. I tweaked the recipe a little: substituted one quart of beef broth for the water and broth called and used olive oil instead of butter. It came out even better than I remembered!

Everyone has ask me to make this over and over and I just found the recipe October!!

Fantastic! This soup tasted like restaurant quality. Onions need much longer than 10 minutes to carmelize. Mine took at least 25 minutes. I used 2 tsp of sugar to add to the sweetness and I also used vidalia onions. You could taste the wine but it wasn't overbearing. I topped with provolone as I didn't have the swiss on hand and it was just as good. Great recipe!

great recipe. easy. will make again.

My Good Housekeeping cookbook is packed away in storage and I was looking for a similar recipe to the one I usually make; this is it exactly. This is an excellent and easy recipe. My picky husband loves this soup!

Nothing wrong with this classic recipe, but two things I do: I think a key ingredient to french onion soup is thyme. I slowly brown/carmelize the onions over an extended period of time. This yields better flavors. 10 minutes will not do it. A few other 'ideas'? I'm into spicy foods and will often throw a couple of bird's eye peppers or similar. On occasion, I'll add bacon for a bit of a Canadian twist. But if you do, do so after you've finished cooking the soup. Otherwise, it will tend to cook the bacon flavor right out and simply leave the soup just a bit saltier than it already it was. Finally, consider making an extra effort on the bread. Cut or break into appropriate sized pieces and throw into a bag with a bit of olive oil, thyme, pepper, etc; and shake it like a polaroid picture. Then bake in oven until dry and crunchy. Keep these on hand for the next few days to throw into your soup as required.

Awesome recipe! My favorite restaurant just sold to new owners and changed the menu. No more French Onion Soup. So, we made our own! This was great and I did what a couple other people suggested and added parsley, thyme, worcestershire sauce, and garlic. I also really the the onions go on the stove and carmelize. My dad had never had the soup and couldn't believe how good it was. This recipe is a keeper! Thanks!

Good stuff.

My husband and I did not like this soup at all. In fact, we were sick to our stomachs for a few days! I was surprised since all the ratings were so good.

First thing is just ten minutes of cooking the onions is not near long enough, you need to cook the onions over a medium heat until the are golden brown (caramelized), this can take awhile, but it is what gives flavor to the onions. I added some minced garlic right before adding the flour. I also cooked my onions in a mixture of bacon grease and butter. I bought a generic beef broth since I had no fresh left in my freezer...what a mistake to buy a big store's generic broth, I actually tasted it before using it and it pretty much tasted like water. So i added a cube of beef bouillon and a good dash of Worcestershire sauce. I used only the broth, if I added water it would really be lacking flavor. Also the bread at the end needs to be quickly broiled until golden brown on low under the broiler and not baked for another ten minutes, or it gets mushy. If I make again I'll only use some fresh beef broth or beef consume. My onions were great all by themselves, I used fresh thyme from the garden to spice them. I had some yellow, some red and some sweet.

This was ok - I used sweet onions and pinot noir. Came out a little too sweet for my taste. Will definitely try again and maybe make some of the suggestions from other reviewers.

MMM. Just like in Paris. A new favorite. We used French swiss and French gruyere.

The hardest part was cutting the onions and waiting for it to cool. Great recipe, used beef consomme' and beef broth for a stronger flavor (no water or wine added). Also used Kraft Italian 5 cheese (shredded)for a cheesier top. My husband and kids HATE onions so much that if they are home I have to cook them outside on the grill, they tried this soup and couldn't get enough of it. Good thing I altered the recipe for 10!

This soup was delicious. My entire family loved it. I did add some worcestire sauce, thyme and bayleaf to the soup. Next time I think I will omit the flour - it made the soup cloudy.

I used to cook with the canned condensed soup from the store, but changed to making a big pot of this in the summer when sweet onions are the best, then freezing it in 2 cup portions -- so much better and healthier! I do use all beef broth ILO broth & water for a richer soup.

this turned out great. at the suggestion of other users, I added some other spices, seasonings, and worcestershire. I also put in a bit of romano cheese. The biggest adjustment I made though was using white wine instead of red, and I really think thats what put this soup over the top. So cook those onions slooowly and use a really nice white wine and you will receive rave reviews :)

It was a good base recipe, but very bland. I added salt and pepper, worchestershire and a touch of soy and it livened right up. Also, shreaded swiss (rather than sliced) is the way to go for a gooey cheesey topping.

Sooooo good. Just plain without the cheese and bread even - but made it using 3 cups of onions, 6 cups of water and enough Better Than Bouillon to make that 6 cups of broth - that stuff is amazingly good. :) I'm planning on eating the whole pot of soup by myself I think.

Amazing soup! Just remember folks, the quality of the ingredients affects the flavor. Buy the best red wine you can (drink the rest while you cook the soup!).

This was my first attempt at homemade French onion soup and it was amazing!! However I only gave the recipe 4 stars because I made some changes after reading other reviews. Like others here, I cooked the onions on low for about an hour before adding any other ingredients. Also threw some garlic cloves in with the onions. I chose to use 4 cups regular beef broth instead of a mix of condensed broth and water. Also after reading some reviews that red wine was a little strong, I tried using white wine instead and it was terrific. My husband is requesting this on a weekly basis!

I have made this over two dozen times and it is great, but I have a few tweaks. First, use 5 tbsp of butter rather than 4. Next, use 3 full cups of water. Next, use a full cup of red wine. Finally, use French bread rather than a baguette and cut your slices thick so that the cheese does not dip into the soup. I also find that 10 minutes for the cheese to melt is way too long. By that time the cheese has been bubbling for a few minutes already. 5-8 minutes is a better amount of time, depending on how bubbly you want your cheese. As a side note, French bread is much better than Italian bread because French bread is drier, which is good for this. I also slice a few thinner pieces of bread for dipping. Great recipe.

This is really good soup and super easy to make. I changed it a bit like other reviewers. I added some worchestshire sauce. Instead of Swiss cheese I put the toast in the bowl, put a slice of Guryere (sp) on top - then the soup - then covered it with grated Asiago cheese. Really, really yummy.

Absolutely wonderful soup! As close to fine-restaurant quality as we've tasted.

No Flavor. Too much water I think. It definitely was no Jason's Deli French Onion soup. I tried to add some salt. It was a shame too because my onions were fantastic. I may have done something wrong in the recipe. I hate to say this about it because I do appreciate the submissions from all of users. Sorry.

Not good.

This was so wonderful!!! I did change one thing... I put in 3 cans of beef broth and only 3/4cup of water. Very tasty!!! *I Had to add this, after making it again, I still used 3 cans of beef broth, and 1/2 cup of water, used a different wine this time, big difference, much better! The type of wine you get is important, because you can taste it quite a bit. I thought it really added something, because it didn't just taste like beef broth. This is a favorite of ours, for a special occasion, or just for something different!

I'm not really a fan of French onion soup but I saw a program on the Food Network where they served it and was then totally craving it! This recipe is so simple yet it has a ton of flavor! Because of the reviews, I made a few minor changes... I used a tablespoon of sugar to make it a little more sweet, and used more beef broth to substitute the water. Great recipe, and will definitely make again!

This was wonderful! I did make some modifiactions to it based on some of the reviews. I used two vidalia onions and one yellow onion. I used 5 cans of beef broth (not condensed)in place of all the water and I used 1/2 cup dry red wine and 1/2 dry white wine. I also mixed shredded swiss cheese with shredded mozzarella cheese. I kept everything else the same. I served it with home made panini grilled sandwhiches and everyone loved it. It was fantastic, top notch and easily as good or better than some of the finer Washington DC or Northern VA restaurants I've been to.

This was wonderful, I have made many different recipes and this was by far the best.

Just wonderful! Great for this time of year and if you make enough, you can freeze it for a snowy day.

Thank You Allison ---- you are right. This is the best onion soup we ever had. Thanks for sharing.

Excellent easy and quick, I used salted butter and added 1/8 of a teaspoon of salt, and a teaspoon of worstershire sauce.

French onion soup is my husband's favorite, but I've never made it for him, so I decided to put this on our stay-home Valentine's Day menu. (Only married people can eat onions for romantic meals :)) He absolutely loved it and said it was as good as what he orders in the restuarant. It was a convenient part of the menu because you can make the soup early since you pop it in the oven to melt the cheese right before serving.

I am not sure I would call it the very best I have ever tasted.....our local french crepery has the best I personally have ever had....but this sure was delicious, and very easy to make..it may have even been better but I did not have that BV seasoning that it called for....i will definitely try this again with all the ingredients..thanks for submitting this great soup recipe....Scott

Yummy, especially with toasted Ezekiel bread & fresh mozzarella! The broth was fantastic. High quality beef broth (like "better than bullion") is crucial. I also added some thyme and garlic, as suggested by other reviewers.

Almost excellent, but the beef broth gave it too heavy a flavor. A vegetable broth probably would have been better.

good, compared to other recipies

I made this soup for 16 of my coworkers!!! They absolutely loved it!! I'm sure I will be fowarding the recipe to many.

This recipe was WAY too oniony for my family. I'll try again using maybe 2 tbsp minced fresh onion.