French Onion Soup
Show: Cooking LiveEpisode: Pot Luck Pantry
Rate This RecipeRead users' reviews (23)
- Recipe categories: Cheese, Gruyere, Nuts, Vegetables, Onion,
- recipe
- ratings & reviews(23)
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Average Rating:
Total Reviews: 23
Showing 1-10 of 23
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By goldengirl911
on January 03, 2012
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this was really easy to make and tasted great, my fiance is really excited because now we don't have to go out to dinner when I craze french onion soup!!!
my only advice, when browning the onions watch closely/stir frequently like the recipe says, I burned a few of the onions.
By peter515
Northern California
on January 07, 2011
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passed the test of being 100% authentic and delicious when cooked for a french friend. and easy to make too.
By MikeC01
Needham, MA
on December 26, 2010
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I made this today on a snowy winter day and my wife couldn't stop raving about it (she loves French Onion Soup. Initially, the flavor of the wine was quite prominent but if you let the soup settle for a few hours the flavors marry quite nicely. I recommend you make the soup early to give it a proper rest before serving.
By andytorres12_12...
Nashville, 82
on April 02, 2010
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This is the 2nd time I have made this soup. While it IS a bit labour intensive, it is well worth the extra time and effort. And really, it's mostly stirring and watching. The most daunting task was the slicing of 2.5 lbs of onions needed to make this deightful soup, and the tears that come along with such a task. I LOVE THIS SOUP! You will too!
By jodimhowe_12334063
Jamesville, 72
on January 19, 2010
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This is the first time I have ever made French Onion Soup. It turned out very good but I highly recommend you make it hours or even a day ahead. The flavors (specially the wine/cognac are very potent and take hours to blend with the onions and broth flavors. I felt like I needed to add a very good amount of salt and a dash or 2 of onion powder. Overall it was tasty, it just tasted tremendously better 5 hours after I made it.
By sweetdreamzsoap...
clifton park, 72
on October 20, 2009
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This is the best onion soup I have EVER had anywhere! It's really not hard and well worth the effort! So, so good!
By dearbambi_4503022
Spring, TX
on August 16, 2009
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This is delicous. After enjoying a nice bowl for hubby and me, I took the leftovers and froze them into 4 smaller servings for a great compliimnet to a sandwich for work... REALLY good and very easy.
By framesmart
Hartland, WI
on November 09, 2008
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This is well worth the time and patience it took to carmelize the onions to a deep color. It took about three hours total to make but had a rich flavor even immediately after I made it. My only addition was two sprigs of fresh thyme and a bay leaf. The wine/brandy flavor was a bit pronounced at first but after a day or two it was the best ever.
By jagina18_10877071
Wilmington, CA
on September 08, 2008
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This was the best recipe ever.
I only cooked it for about 40 mins. that was long enough. I can't wait to make it again.
By tysenfab
Detroit, Mi
on August 08, 2008
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This is a wonderful soup! There are a couple of things that I changed to make it work for me. I changed the Cognac to Sherry(same amount, and I didn't use the Gruyere cheese because it is just so expensive. Instead I used an aged Swiss, and it worked out fine. One other thing, is that this soup definitely needs a day or two to mellow the flavors. I tried as soon as it was done cooking, and it had way too much of a pugent wine flavor. I put it in the fridge for about a day and a half, and it tasted perfect--no pugent flavor, just smooth subtleness.