French Onion Soup

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This was outstanding..I have had gastric by pass and I can't eat just anything.. I was able to eat a bowl and loved it. I did add a little white wine..My quests and family loved it also.

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This soup was delicious! Very easy to make and low cost. Because I like more of a soft texture to the onions, I cooked it for 6 hours on high, and it turned out great. I will definitely make this often. With using the low sodium broth, the soup was not salty, as happens often when you get it in a restaurant. Great recipe!

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Good recipe,family enjoyed.Would make again.

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tried the french onion soup in the slow cooker and we weren't disappointed. we loved it, plain and simple, loved it. cheeses were substituted, goat cheese for the wife and an italian blend of provolone, romano, parmesan, fontina and asiago. the onions used included yellow, red and leeks. next time i want to try adding shallots and scallions then serving in a bread bowl.

food is fun, thanx sandra for getting our started for us, we owe you one.

brian and betty

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French Onion soup is one of my favorites but had never made it. The restaurant that had THE BEST onion soup closed in our area, so I had not had any for several years. I too, carmelized the onions and love the sweetness and color this adds ( and is very similar to the soup that I was familiar with. I did however, change the last step, in that I toasted the bread slices in my toaster oven, then placed each slice in an empty bowl, then ladeled the soup over the bread. I then topped the soup with the shredded cheese and placed them under the broiler. When you put your spoon in the soup, you go through the melted cheese, spooning up a little of the bread, soup and finally the cheese. So delicious as all the flavors and textures hit your tongue.

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Why go through more work than you need to? This is the BEST! Tastes great and is soooo easy to make.

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This recipe is great! It's inexpensive and very easy! I use the sweet vidalia onions because it adds nice flavor to the soup. I also do not shred the gruyere, I slice is whole to fit over the cup. I have made this recipe a few times now, and everyone LOVES it!!

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This recipe has been a huge success at my house! Everyone who has had it has loved it. I did make a few changes, though. I use LOTS of onions and I sweat them with a little stick butter before adding them to the base. This helps bring out their sweetness and the butter adds a bit of richness. I also cook it for more than 4 hours--the longer, the better. Typically I use mozzarella to top it though I've been meaning to try Gruyere soon. Also, I've never had a problem with it being too salty, as I always use low-sodium broth. I've made this over a dozen times and will continue to in the future!

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I love this recipe. I added the remainder of a bottle of red wine to mine, and a couple tablespoons of sugar. Also sauteed the onions and it was incredible. I also cut the onion soup mix to 1/2 envelope to cut down on sodium.

I'm not sure what the ones who say it was watery are doing - mine was rich and velvety. And the ones who keep complaining about how salty theirs is need to be checking the sodium content on their products - low sodium broth and consomme will not make this salty.

Also, I used a mandolin to slice the onions the last time I made it and so I was able to get them thinner, which made it even better.

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I made this soup for French Club and the students love it. I use mozarrella cheese because the students are used to it on pizza.

The crock pot was a life safer, keeping the soup warm from 10:30 am to 1:30 pm. A slice of baquette and a sprinkle of cheese and the students all asked for the recipe.