French Onion Soup with Shaved Swiss Cheese

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Just made this for the 3rd time this past weekend. It is beyond good!

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I made this today for lunch and it was wonderful. I was concerned about the bourbon being overpowering, but it was not at all. I ended up toasting french bread and melting the cheesse on top of it and topping the soup....it was a nice addition. I would recommend this dish. I always have loved french onion soup, but it is always too salty, I had homemade chicken stock and didn't add as much salt (hardly any since my stock was a little salty already....turned out great!

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This is the first time I have not been overjoyed with a recipe from Emeril. My husband had two bites and could not eat any more!! He LOVES french onion soup and orders it at everywhere we go, but this was not good!! The broth is not heavy or dark enough. I think the addition of the chicken stock ruins it and also the white pepper overpowers the entire soup. Sorry Emeril, but I can't support this one.

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I make this often. I really like the "kick" the white pepper gives.

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I have a very picky daughter who swore she hated onion soup because it's always too salty. But after I had this for her, she asks for it everytime she comes home to visit. It's easy to make and is never salty.

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This is the best version of French Onion SOup anywhere! I have made this several times. The only thing I change is that I omit the white pepper and hot sauce. For my taste, it's a little too spicy with those ingredients!

Otherwise, great flavor and easy to make, too!

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We used gruyere cheese in place of swiss...otherwise, no changes!

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Great!

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Best Onion soup I have ever had.. Living in beek country we have alot of restraunts that serve onion soup and none of them equal this soup...

Thanks for a great Recipe

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Absolutely better than any I have ever had at any restaurant. Did not deviate at all from this recipe. Used Gentlemen Jack for the bourbon. Toasted some English Muffins to place in the soup and then sprinkled the swiss cheese. Onions did really take about 1 1/2 hours, but well worth the wait, not to mention the aroma in your kitchen.