French Onion Soup
Show: Emeril Live
Episode: Bistro Cooking
Rate This RecipeRead users' reviews (34)
- Recipe categories: Cheese, Gruyere, Vegetables, Onion,
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- ratings & reviews(34)
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Total Reviews: 34
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By carla_e_bella_4...
toronto, OH
on January 25, 2006
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I made this soup for my boyfriend and his family and we all loved it. I used chichen and beef broth. It was vary filling and better than I had at the restaront.
By dgiusti_3450443
San Mateo, CA
on January 24, 2006
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This soup is wonderful. I made a double recipe, and it took more than 1 hour to brown the onions, but it was so worth the time. The recipe is so easy to make, and I used only beef stock (I don't do veal. It was restaurant delicious! I will absolutely make it again.
By sjsymonds
Anywhere the US...
on December 31, 2005
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The best French Onion Soup! I used just beef stock (not broth because I didn't feel like hunting down veal stock, a round of toasted sourdough bread, and best-quality Gruyere. The sherry gives it a wonderful flavor.
By jabberbabble_35...
Wellington, FL
on November 20, 2005
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Gave this a try tonight for my husband and mother. Raves galore. Used veal stock and seasonal turkey stock bought at Williams-Sonoma as suggested in another review. Worked wonders. Wasn't too salty either which leaves room to add if you're a saltaholic. The onions took 45 minutes to reach that nice golden brown color. Added thick slices of three cheese bread from Panera and a slice of Gouda on top -- better than a restaurant!
By rickhawthornejr...
Chicago, IL
on October 10, 2005
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This is a very good French Onion Soup recipe. Don't be discouraged if the timing is off, and it takes longer to make. I have made this several times and it always takes me longer to cook the onions down. I usually allow 35-40 minutes for the first stage.
I also end up adding more Veal Stock (4 cups. Both the Veal and Beef Stock are readily available at your local Williams-Sonoma store.
By lwheeling_3756402
Ocala, FL
on September 24, 2005
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What a wonderfully tasty soup! Very easy to make and better than most restaurant versions! I substituted 2 tbsp of worcestershire sauce for the wine (allergies and it was sensational! Even the neighbor was raving about it! Thanks!!
By monkdds4_2945007
Peculiar, MO
on September 06, 2005
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I made this soup this weekend and the family loved it. None of us have ever had onion soup at home befor. We've had the soup at resturants and liked it very much. I cooked the soup in my dutch oven and was pleasently suprised at the flavors and texture of the soup. It was a very nice change of pace.
By jmnelson001_1162933
Linn Creek, MO
on May 22, 2005
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Outstanding--the best onion soup ever
By vincef329_2199747
Niagara Falls, NY
on March 01, 2005
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A classic with all the flavor! I used a good beef stock in place of the veal and used regular chicken, still came out wonderful. I also used fontinella cheese, awesome!
By stomko_1950885
Chagrin Falls, OH
on January 25, 2005
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Easy! It is better than the more complicated recipe from Les Halles market that I have made for years. I cut down on the butter and replaced with 3 tablespoons of olive oil, used 1 teaspoon of dry thyme leaves, our fresh is snow covered, and used canned beef stock. I did not miss the flavors from flour, garlic, bay leaves and parsley that the other recipe calls for. A definite make again!