*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Love this recipe have made it many times already. I have a solution for the foil leaking if anyone else had this problem. Try using the mini tin pie plates and then wrapping those in foil. Now you have a serving dish too and no mess!!
I tried this last night and we were delighted with it. We lived in Paris for 4 years and althought this is not authentic by any means it did satisfy the taste buds. My husband declared it a keeper. I prepared it in the oven but increased the oven temperature to 400 degrees and baked it for 1 hour and 15 minutes to get the onion as soft as we like it.
This was absolutely delicious & so simple to make. I didn't change a thing. It's important to pour it all to a serving bowl immediately otherwise the cheese will stick to the foil. We added garlic onion croutons to the soup before serving. Mmmm.
I tried this tonight and it was delicious. The flavor of the broth was exceptional and the onions were so tender and sweet. I didn't have sherry so I used a splash of white cooking wine. I baked it in the oven since it's raining out and it did take longer than one hour. In fact it took almost 2. I added several more ice cubes since several said there was not quite enough broth. Other than that the recipe was not altered. The provolone was very tasty but what a mess. It stuck to the bowl the knife and fork when I cut up the onion in my bowl and then the spoon. I just had a nice hearty slice of toasted nine grain bread from the bakery and all in all it was a great and satifying meal. My husband will be home late and when he does he'll get a bowl and maybe I'll return and write his review. Thanks for the recipe! I'll definitely make this one again.
I love this recipe and make it often. I got lucky and found some 10oz soup crocks at goodwill and prepare the soup right in them. Just follow the recipe as is and wrap the entire cup/crock w/foil making sure to seal it well (leave some room at the top though). Works great both on the grill and in the oven!
I love this soup!! I started making it last summer on my gas grill. I made it twice in the first week after I found the recipe. I follow the recipe as written except I don't add the sherry (I do 4 ice cubes). I cook it for an hour then pour the broth and onion into a deep bowl. I add the slice of cheese and cover the bowl with the used foil for a few minutes. This eliminates any mess with the cheese sticking to things. When the Vadalia onions are out of season I have used sweet onions and it is still pretty good.
Delicious! I baked these last night for dinner and everyone loved them even our two teenagers. After reading the reviews I baked them at 400 for 1 hr. 15 min. and they were perfectly done. What a neat recipe... we plan to try them on the grill this summer.
Great easy recipe. I followed almost all of the recipe. I found it too salty with a bouillon on each onion. Therefore 2nd time around I did one onion with and one onion without bouillon etc. When they were done cooking I did not add the cheese. I pulled them off the grill cooled them and sliced them all the way through. I threw them in a pot with the remaining liquid added a can of low sodium beef broth and heated through. When I was ready to serve I added the cheese to each individual bowl. Thus no cheese sticking to tin foil. Delicious soup.