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French Onion Soup Recipe

French Onion Soup

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

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Average Rating:

Total Reviews: 133

Showing 81-90 of 133

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  • on December 28, 2007

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    I made slight adjustments. I added 1 can of beef consume to it. Also I let it simmer for about 3 hrs. I took the bay leaf out at about 1 hr. I added a tablespoon of pepper and NO SALT or thyme. I toped it off with FRESH mozzerella and broiled it for 5 mins. I have to say this was easy and maybe the best french onion soup I have ever eaten.

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  • on December 11, 2007

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    I am a big fan of onion soup. This one was quick and easy to make. It tasted great! I recommend making it for anybody who loves onion soup.
    I put a little too much salt but that was totally my fault. I will make this soup again and again.

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  • on December 01, 2007

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    When I first tasted Paula's receipe for this onion soup, I was so excited to see how it would taste. I have tasted so many different versions of this classic, and when I tasted Paula's it had a little something different. Something that made it stand out from the rest. It had a very distinct cheesy taste that blew me away. Thanks again for an amazing meal.

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  • on November 06, 2007

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    I loved it. My family loved it. I did add worchestire sauce to it though and it tweeked it a bit.
    I also broiled my bread etc. then added it to my bowls.
    Awesome.
    I love Paula's recipes.
    Family favourite is still her Lemon Blossoms though.

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  • on October 21, 2007

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    Tried this one after trying Alton Browns. This one is so much better. Sorry Alton! This one still lacks something though, a bite or zing or something. But the flavor was very good and the onions tender but not mushy. I did make this in an electric skillet though, and used olive oil and a bit of butter to saute the onions. Will make it again and try to tweak.

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  • on October 04, 2007

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    I was very pleasantly surprised by this soup. Put any preconcieved notions that you have about onions on the shelf because they will not apply to this amazing comfort food. I can't get Gruyere so I used Provolone and it worked very well. This will be a staple on my dinner table from here on out, even my 3 year old loved it! Kuddos to Paula for this wonderful soup!

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  • on September 29, 2007

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    My wife thought it was the best frech onion soup she has ever tasted.

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  • on September 24, 2007

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    This was perhaps the easiest and most flavourful French Onion Soup I have ever made. It surpassed some I have had in some restaurants over the years and perhaps the owners of those restaurants should look this recipe up and start serving it. Paula has hit the nail on the head with this one!!

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  • on August 21, 2007

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    This recipe couldn't be any easier to begin with, but it's just as easy to make a vegetarian or vegan version of this soup that even beef enthusiasts would love. Simply substitute a vegetable-based broth or stock for the the beef stock. Pacific Natural Foods makes my favorite option: Mushroom Broth. It's called a broth, but packs flavor like a stock. I haven't found a really good soy cheese that melts well enough to use here, but if you don't mind the chewiness, go for it! I eat dairy products, so I stick with traditional Gruyere.

    Also try making it creamy: Add 1-2 extra tablespoons of flour when prompted, cut the stock by 1 cup and add 1 cup of cream, milk, half and half or for vegans, Silk Plain Soy Creamer.

    You can freeze the regular version of this soup very well (I have not tested freezing the creamy version. Reheat in a sauce pan, I've found microwaves do something funny to the texture of the soup (at least mine does!.

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  • on August 19, 2007

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    I love Paula and her recipes but this one didn't work out very well for us. It was rather bland. The soup itself needed something....maybe it's the use of white wine rather than red with the beef broth....I don't know...but we didn't love it.

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