French Onion Soup
Show: Good EatsEpisode: A Bowl of Onion
Rate This RecipeRead users' reviews (203)
- Recipe categories: Cheese, Gruyere, Vegetables, Onion, Bread,
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Average Rating:
Total Reviews: 203
Showing 1-10 of 203
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By tdmak1963
New Albany
on April 13, 2012
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I have had the pleasure of making this a few times and I love it! Finding the correct wine to balance the onions was the difficult issue for me as I am not much of an alcohol consumer but WOW! when I figured it out. This has rapidly become my favorite soup. Thank you Alton Brown :
By flashlite
on April 11, 2012
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Don't bother with this recipe! Took three hours for onions to carmelize. A super sweet inedible mess.
By cajanos_7569291
fraser, MI
on April 04, 2012
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As much as I love AB, I hated this soup. The Vidalia onions got mushed way before they carmelized and all the additional liquid ingredients hid the rich flavor of the beef broth. Yuck, yuck, yuck.
By SJRLin
on March 23, 2012
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I've made this before and really liked it. This time, half way through my electric skillet shorted out. Total bummer. I put the onions in a cast iron skillet but the just stewed in their own juices - put half in another cast iron pot and now they seem to be doing okay. We'll see.
By quichua007
Portland, OR
on March 07, 2012
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Alton brown really let me down on this one, I think maybe something got lost in the measurements. Waaaayyyyyy too sweet, I was definitely looking for saltier, brothier goodness, this did not fit the bill. I don't think sweet onions are right for this soup either.
By dacoon57
Toledo, Ohio
on February 14, 2012
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Was the best french onion soup I have had. I used apple juice and it was great. I can't believe how easy it was to make.
By HomeChef Honey
Charleston, WV
on February 13, 2012
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I read the reviews before I fixed this and took to heart the comment that it was too sweet: I made sure to buy an apple cider with absolutely no additional ingredients. BUT! I don't think it's the cider that makes this sweet: I tasted the onions while I was cooking them (just at the salt and butter stage and they were majorly sweet. I think next time (sorry alton I'm going to use spanish onions to see if I can get a more savory flavor. Otherwise, not bad. Just sweet.
By guppydog_5005467
Los Angeles, CA
on February 11, 2012
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I agree with those who say this recipe is different than the classic ones that call for all beef stock only. But after trying it, I can say it may appeal to those who want a slight difference. The mix of stock / liquid lets the sweet earthy taste of the carmelized onions stand out more. I too thought it would be way too much vinegar, but I used the unfiltered natural vinegar as suggested and it cooks down to a very very interesting taste. For those who prefer more beef taste, just play around with the liquid mix, use less chicken stock etc. The beauty is you can adjust it to your own taste.
By dudeman1961
on December 29, 2011
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It was good, but...too much wine and cider, would prefer it to be all beef stock instead of combo.
To see and hear Julia Child make her version, search youtube for 'Julia' and 'onion soup'.
She uses red wine (only 1 cup and uses a parmesan/swiss combo as the gratinee.
By rodrigomu_11791157
Washington, DC
on December 28, 2011
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I have the recipe book from Alton's early years and the amount of onions is different. It says 5 Lbs of onions, not 5 onions. I can see why some people would find this recipe too sweet, it's mostly cider! However using 5 lbs of onions yields an amazing soup!