French Onion Soup

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Terrific. I agree with other comments that it needs five pounds of onions. I used four pounds, and hesitated because it seemed overkill, but after they cook down, it really wasn't that much at all. Next time I'll go with the five pound recommendation

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5 Stars...what more do you need to know. Loved it and love Ina!

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Exactly what u expect from a classic French onion soup!
Love it!!

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Wonderful! I have made this soup several times now, stuck to the letter on the recipe ( always best, as I am not a chef and I would be inclined to think Miss Ina knows at least a thing or two more than I and whenever I invite friends or family for dinner and they know I will be making this, invitations are rarely declined as this is usually the dish most enjoyed and I have learned to make enough for seconds. All of Ina's recipes that I have tried are fabulous. Thank you for sharing them, Miss Ina!

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Great, I froze it and it was wonderful. If I was going to eat it the same day I would cut down the cognac. Freezing it really let the flavors mingle when it was unthawed I cooked it on low for 2 hours.

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So delicious. I let the onions caramelize on low heat for about 45 minutes with some fresh thyme leaves and they had a great rich flavor. I didn't have a cognac so I just used a full cup of sherry and I thought that the flavor was perfect. For the white wine, I used a chardonnay. The key to this dish is take your time and let the soup simmer long enough so the flavors really have a chance to blend. I put cubes of a french baguette on top of the soup then covered it with 2 slices of provolone and let it brown under the broiler. My hubby loved it, he is kind of a picky eater and he asked me to make this again for him.

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Simply divine. The brandy and wine take this soup to the next level. The smell alone is absolutely intoxicating. I will definitely add this to my recipe box. I suggest serving it with grilled Gruyere cheese sandwiches - total heaven.

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Not your mama's onion soup -- AMAZING!

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Spectacular!!! I added Shallots and a large garlic clove 7 onions in total. I had homemade chicken stock, 2.5 cups with 4.5 cups of organic beef stock. Used top quality liquor and a decent wine. Let the onions really carmalize...buy a cast-iorn soup/dutch oven-you'll have it forever...the onions come out lovely this way(not such a tendency to burn. I added 2 pinches of sugar to my onions while they were cooking down-{a french secret to get them really golden}. I pre-toasted my rustic french bread slices with brushed olive oil the took a clove of garilc and swipped it over top of the hot toast before I set it on top of the soup, then used Gruyere cheese only and put it under the broiler!!! That is the Correct cheese it gives that nice gummy texture and melts properly (if you use a swiss it can melt and dissolve right into the soup!a nice finish is garnish with fresh thyme leaves. Superb!

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I have made this recipe over and over again, and it is still the best onion soup ever. Way to go Ina!!!