Food Network
Home> Recipes> Comfort food>
French Onion Soup Recipe

French Onion Soup

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (133)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 133

Showing 41-50 of 133

Sort by:

Newest

  • on January 17, 2010

    Flag

    This was my first time making French Onion soup, and I have only ever had my grandmother's recipe for it, so I am by no means an expert in this soup. However, I thought this recipe was fantastic! Just the comfort food I was looking for, although a bit too salty for my taste. Next time I'll spend the time to hunt down low sodium beef broth, I didn't even add any salt and it was still very salty.

    Also, toasting the bread before you add it to the soup & bake with the cheese really makes a difference. And finally, to all the reviewers who complained that the onions took a long time, caramelizing onions often is a time consuming task, I didn't think this recipe's onions took an inordinate amount of time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 08, 2010

    Flag

    I decided last minute to make this soup on a cold Ohio day. It was so easy and my family loved the taste. Even my boys who don't like onions loved it. I like the fact that I have all the ingredients in my pantry anyway and don't have to go shopping to try and find foods that I wouldn't normally have on hand. Simple and Delicious

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 05, 2010

    Flag

    I've made this soup twice. Each time for Xmas Eve. The first time I made it I used the beef broth from the ribs that Paula recommended but this time I just used the broth out of the can. The second and especially third day the soup tasted absolutely fabulous. Personally I don't recommend you eat it on the same day you make it-the flavors are completely different. After I made it then ate it the same day, I was disappointed and could taste the sherry and the thyme-it was not great. Then the next day, i was like, "wow, this is the way its suppose to taste!" the flavors were finally settled.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 01, 2010

    Flag

    I made this today and I have two completely different opinions. I thought it was too salty and not enough flavor and the other person thought it was "one of the best one's he's eaten in any restaurant". What did I do wrong? I know I added too much salt but I don't like "add salt and pepper to taste" at the end of the cooking process.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 31, 2009

    Flag

    Fantastic soup! My kids who claim to not like onions loved this soup as well!

    I used beef broth, and added another 2 cups.. just to compensate for all those onions!

    I will be making this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2009

    Flag

    I love the flavor or thyme, so I use about a full teaspoon of it. I do not have the bowls that are oven proof, nor could I find the cheese the recipe calls for, so I slice french bread into rounds, brush with olive oil, top with fresh mozzarella cheese, and bake the rounds unil the cheese is melted and bread is toasty...then I float the rounds on the top of each bowl of soup. EVERYONE LOVES IT!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 27, 2009

    Flag

    i used 1/2 cup of cooking sherry instead. it was great

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 12, 2009

    Flag

    Made this soup yesterday and it does take a bit of time for the onions to come around, but the end product was great. I used about one cup of white wine and topped it with Swiss cheese. Because there are only two of us, I'm freezing the rest so I can enjoy it for a while to come.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 09, 2009

    Flag

    I just made this today for my boyfriend and I for lunch on a snowy day. It was so fast, so easy and delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2009

    Flag

    i guess this is mostly dependent on the quality of the beef broth you buy but if you just follow this recipe its extermely unflavorful, i had to add a lot of salt and more wine than was called for next time i would suggest using a bouillon based soup

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 ... 14 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.