French Onion Soup

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This is wonderful soup, very balanced in flavors. I too, could not find veal stock. I used an organic beef stock. I made my own bread and used a swiss cheese. Please, don't skimp on the alcohol, use the best flavor. It's true alcohol will burn out with cooking and heat, it then leaves you with either good or bad flavor. Like most soups, it's best the second day. I grate fresh parmesan over the cheese.

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fabulous and simple...

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NICE FOR A COLD DAY! USED 5 LBS. ONIONS (1/2 VIDALIA & 1/2 YELLOW, ADDED 1 TSP. THYME, 2 BAY LEAVES KEPT EVERYTHING ELSE THE SAME WITH THE EXCEPTION OF MAKING HOMEMADE PUMPERNICKEL CROUTONS WHICH I PUT ON TOP THEN TOPPED WITH A HANDFUL OF GRUYERE AND PUT IT UNDER THE BROILER. YUMMY! :

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I have tried many onion soup recipes in the past couple of years and I always come back to this one. Like many other reviewers, veal stock is not available here but chicken stock works great & I also increase the amount of onions. The soup also freezes beautifully. My ultimate test for French Onion Soup is whether or not you would happily eat it WITHOUT the baguette / cheese topping and this recipe easily passes this test every time!

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Terrific. I agree with other comments that it needs five pounds of onions. I used four pounds, and hesitated because it seemed overkill, but after they cook down, it really wasn't that much at all. Next time I'll go with the five pound recommendation

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5 Stars...what more do you need to know. Loved it and love Ina!

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Exactly what u expect from a classic French onion soup!
Love it!!

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Wonderful! I have made this soup several times now, stuck to the letter on the recipe ( always best, as I am not a chef and I would be inclined to think Miss Ina knows at least a thing or two more than I and whenever I invite friends or family for dinner and they know I will be making this, invitations are rarely declined as this is usually the dish most enjoyed and I have learned to make enough for seconds. All of Ina's recipes that I have tried are fabulous. Thank you for sharing them, Miss Ina!

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Great, I froze it and it was wonderful. If I was going to eat it the same day I would cut down the cognac. Freezing it really let the flavors mingle when it was unthawed I cooked it on low for 2 hours.

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So delicious. I let the onions caramelize on low heat for about 45 minutes with some fresh thyme leaves and they had a great rich flavor. I didn't have a cognac so I just used a full cup of sherry and I thought that the flavor was perfect. For the white wine, I used a chardonnay. The key to this dish is take your time and let the soup simmer long enough so the flavors really have a chance to blend. I put cubes of a french baguette on top of the soup then covered it with 2 slices of provolone and let it brown under the broiler. My hubby loved it, he is kind of a picky eater and he asked me to make this again for him.