Onion Soup with Fontina and Thyme

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This recipe is easy and quick to make, and tastes delicious. I used fontal cheese instead of fontina but otherwise followed the recipe. It was great. All the other recipes I found used wine and I did not want to use alcohol. This soup is delicious.

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This soup is so so easy and tastes great! Nothing to add or change!

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This recipe is extremely easy and delicious, definitely not mediocre like the previous review. I LOVE french onion soup and order it alot when we go out and also make it myself at home. This is my new favorite way to make this soup and I have made it several times already. The nice thing about this recipe is the fontina cheese doesn't glob up in a hard ball that is impossible to eat once it starts cooling down. The cheese stays soft while cooling so you can actually eat that part of the soup. The onions are cooked perfectly with the time alotted in this recipe and the tyme gives it a real nice flavor. It's a simple recipe which is nice when you want to make something quick but still have delicous flavor. It's better than any restaurant that I've tried! Definitely worth trying!

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While the basic idea to this recipe is good, it seems to take too many short-cuts which don't maximize the flavor possibilities here. For starters, the onions should be thoroughly caramelized to produce that rich, wonderful onion flavor, a procedure which would take at least 30 minutes, probably closer to 40 or 45 minutes. Furthermore, the pot should be deglazed with a nice wine, an Italian Chianti if you want to keep it Italian in theme, but wine is definitely in order here to up the flavor-factor. Finally, why on earth would the recipe use bread cubes without toasting them first? The whole point in the original French version is to use a bread crouton (toasted the use of plain bread simply allows it to soak up the broth like a sponge leaving mostly onions with little to no broth in the bowl. Also, toasting the bread improves the flavor (again, the caramelization and adds texture which makes the soup more interesting. This could have been so much better if just a few extra steps had been taken to increase flavor. If it only tastes mediocre, why bother to eat it? With these additional steps this 3-star recipe is a 10-plus, but as written, it's just okay.

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I decided to make this soup because it was so simple and I had all the ingredients at home already. I added some Chinese noodles and a touch of cayenne pepper for extra flavor in addition to using low fat cheese on top for a healthier meal. It really took minimal time and effort...yet tastes amazing! :

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I have made this three times and it is great! I never have thought I could make homemade onion soup like this.....but it is simple and tastes fabulous.

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I would use more broth and less onions. Very quick and easy but just okay. Maybe add more cheese to the soup and not just on top.

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Fixed this along with a salad for company last night. It was so simple to make and everyone raved about how good it was. I toasted my bread cubes as another review had suggested and I put the fontina cheese in the freezer for about 15 to 20 minutes and shredded it before putting it on the bread cubes. Otherwise I followed the recipe exactly. I love French onion soup and this was as good (better considering how easy as any I have ever had. Will definitely be using this recipe again and again.

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I've stayed away from trying to make French onion soup because I'd heard that making the broth was labor-intensive. I did follow other reviewers' advice and add a "glug" of white wine to the caramelized onions and letting it reduce before adding the beef stock.

My husband and I both loved the richness and flavor of the soup, and the cheese was fantastic. I tossed the bread cubes in a little olive oil and Parmesan cheese and toasted them before placing them into the bowls. Yum.

I only had sweet onions on hand, but we thought they were fantastic in this soup. Just had to add tad extra salt.

THanks, Giada...we'll make this often, and next time will have friends over to share the yum.

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This soup was delishous my two year old wouldn't stop eating it! He even ate the leftovers the next day. This soup was definately better the next day after the flavors had time to blend. I liked that it didn't have too much salt, it was nice to eat something that wasn't overprocessed and full of sodium. Great job again Giada!! I'm making some again this week but a double batch this time!