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French Onion Soup Recipe

French Onion Soup

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (211)

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Average Rating:

Total Reviews: 211

Showing 71-80 of 211

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  • on November 22, 2009

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    This soup was very easy prepare and delicious. It is a favorite at my house. The ingredient is Apple Cider NOT vinegar. I can't imagine putting 10oz. of vinegar into anything at one time..........

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  • on November 20, 2009

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    I'm really surprised at all the negative comments about vinegar when the recipe does not call for any vinegar at all!

    You folks need to read your recipes more carefully!

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  • on November 16, 2009

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    i love this recipe first time i made it and my husband loved it. i had t water it down a little an cook more but did not add cider and so not too sweet

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  • on November 04, 2009

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    I made this recipe last night. I have made other french onion soups in the past, where I had to bake the onion slices before frying them. This one seemed to work the best, and could be completed with the least amount of dirty dishes.

    The base for the French onion soup was great. I wasn't a fan of the fresh pressed apple cider (I don't know how people could have confused fresh pressed apple cider, with apple cider vinegar. The Apple cider made the soup a little too sweet. If recommend using more home-made consomme or chicken stock to give it a deeper flavour.

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  • on November 02, 2009

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    Katie, the recipe calls for apple cider as apple juce, not apple cider vinegar!!!

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  • on November 02, 2009

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    Everything was turning out beautifully until I added the 10 oz of vinegar. All you can taste is the vinegar. It took lots of water and extra beef broth to make it edible. Nix the vinegar and this could be a good recipe.

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  • on August 24, 2009

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    So my sister made French onion soup -- it was great! So i decided, i needed to try my hand in order to out do her....of course! So i figured i'd be safe with Alton... well it was good-- but it was too sweet... good cook bad cook- look at the ingredients- you have sweet vidalia onions caramalyzed= sugar, cooked down wine= sugar, apple cider= sugar and I did 14 ounces of both chicken and beef broth and left the cider at 10 oz.. and even switched out a vidalia for 2 white onions... next time--- NO CIDER... I had to admit hers (my sister's was better.. to which she replied "I thought so too but wasn't going to say anything-- that's like the ultimate crrrrrrrt. And in defense of the guy who said it took 4 hours to do the onions, it didn't take hours but it took a bit lonige than 45 minutes to make sure they didn't burn and for them to turn that mahogany color.... good luck and if you still want to put all the sweet stuff in it--- try it BEFORE anyone else does!!
    Happy cooking!

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  • on June 25, 2009

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    I agree with some of the other posters that you could probably reduce the cider vinegar to a tablespoon or two and supplement with beef stock. Otherwise, good and easy.

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  • on April 29, 2009

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    Like most things Alton makes, I absolutely love this french onion soup. I don't think it's too sweet at all.

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  • on February 20, 2009

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    Alton uses red and yellow onions, not sweet onions in the video. He also reduces the onions at 250, not 300 in his electric skillet.

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