This soup was great! My whole family loved it! I like how this recipe didn't have all the oil and margarine that other recipes do. I added fat free mozarella on top of the soup then put the bread on added a little more mozarella sprinkled some Parmesian cheese and put the bowls in the oven to broil until the cheese melted and slightly browned. Delicious!!
As with the previous reviewer i used vegetarian "beef" broth instead of veggie broth and only 2 large onions. I didn't have sherry so used a good red wine instead. Threw the bread on with some vegan mozzarella and broiled it for a few minutes. Everyone loved especially me! Thanks
I needed a soup to bring to our church with no meat or meat stock. I was delighted to find this recipe. It was delicious!! I had to triple the recipe and the soup was gone in a half an hour!I added shallots and chives for a variety of onions. Plus I served the soup with homemade croutons and grated jarlsburg cheese. Make it!!! You'll love it!!
I thought this recipe was wonderful. I did happen to make some modifications. I added more broth and added vegetarian worchestire sauce. This adds wonderful depth and flavor. YUM!!! This is a total do again.
This soup was extremely "onion-y". If I make it again I would cut down on the onions and increase the broth.
Really good onion soup! LOVED THE GARLIC!!! My house smelled like onion & garlic for days (not necessarily a bad thing!)... I took the other reviewers' suggestions and only used 2 large onions - and that was plenty. I also used vegetarian "beef" broth (purchased at a health food store) instead of vegetable broth. I found another recipe that used fresh thyme in the onion soup recipe - maybe I'll try that next time. I will definitely make this recipe (with a few modifications) again.
Tasty but ditto on too many onions not enough broth. While making it I didn't think this was going to be the case but found others reviewers were right! I'd still make it again only adjust the quantities.
This recipe is great! I would give it 5 stars but it took almost an hour to make. I didn't have any sherry so I used a leftover bottle of red wine which worked well. I first browned the onions and garlic in a little bit of olive oil and I stirred the wine into the mixture. I also chopped up some fresh mushrooms and threw them into the wine/veggie mix. I think the mushrooms helped to add more of a "beefy" flavor. Will make again!
