French Onion Soup

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DELICIOUS & EASY soup! Although I cook a lot and make many soups, I've never attempted french onion . . . I think because I don't eat red meat products I didn't think it would work with chicken stock. I was so wrong, I used only chicken stock and it was fabulous, I guess the carmelizing of the onions really builds up the flavor. I will say that I didn't follow the amounts of ingredients exactly (just because that's not my style of cooking, I kind of just eyed it but I followed all the steps and was thrilled with the result, I'll definately be making this soup often!

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I liked the recipes and tips, but I challenge Melissa to show me her register receipt. I couldn't make all 3 of those dishes and get the ingredients for $10.00

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Yesterday I watched Melissa's show and decided to make this soup last night. What a great choice that was! Letting the onions caramelize for one and a half hours was KEY! Very tasty!! Also being that I am a vegan now, I omitted the butter and substituted for a little olive oil. Used vegetable broth instead of chicken/beeth broth. Also omitted the red wine, and it was STILL delicious!!! Since I didn't sprinkle cheese on my soup, I did toast the breadsticks and had some extra bread so I made garlic bread crumbs and dumped it inside of the soup. ABSOLUTELY DELICIOUS and HEALTHY ! I watch her show and I always learn something new, and even though I do not follow her recipe to the T, I just want to let everyone know that you can STILL enjoy her recipe even with substitutions IF its a good recipe like Melissa has here! 20 stars!!!!!!!

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This recipe was so delicious. It is very easy. Even though you cook the onions for a long period, it doesn't take any extra work. I stirred it a few times while it was cooking. My whole family loved it, and my 17 years old daughter said it was fancy. I will definitely make it again. I think this would be good for company too. Keep the fire low and watch how they are doing. I turned it up a bit after a half an hour when I saw that they were not browning enough. You do have to make sure that you don't burn it.

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I was very excited to try this recipe. Unfortunately, after suffering through chopping onions (how do tv chefs do this without crying? I returned after 20 minutes to find them burned to a crisp! Seems that "medium low" on my stovetop is just way too hot. Not the recipe's fault, but worth a word of warning to others. I'll definitely try it again....when my tear ducts have recovered.

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Yum! It was easy, easy, easy. I did not realize you could caramelize onions that way. Amazingly, I had everything in my kitchen but the baguette. As for the wine, pour some in and have the rest for dinner!

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I had all but the bread and swiss cheese. The only time I have been without these items. Do these people even cook? These were basic ingredients in any pantry! My husband loved the cheese, it did not over power the flavor of the soup. Thank you Melissa. I watched you win the "The Next Food Network Star" you keep on cooking. We love you.

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This is a delicious recipe! I love the red wine. I used beef stock only although I also had chicken stock in my pantry. I thought beef stock is the best to use for onion soup. I also had dry thyme, not fresh, but it still adds good flavor. You should try this!

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This is great. I happen to have the ingredients for your whole meal in my frig and pantry. Yout breadsticks are a real plus. This is right up there with your roasted chicken. Keep cooking!!!!! Don't you people have a pantry where you keep your groceries? Surely you don't shop seperately for each and every meal! That's $$$$$$$$

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jgreenstone, the cost is just factoring in the quantity of each ingredient the recipe uses. The whole bottle of red wine and whole block of Parmesan cheese won't be used in the recipe so the rest of the cost is not factored into the total...