French Onion Soup

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found the Alchol a bit heavy but overall the best one i have ever had. I used 1 chicken stock in place of veal but used the rest as the beef. It was great!

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I have made so many of Ina's soups and I've loved them all. This one is no different! Like many other reviewers, I couldn't find veal stock but instead of using chicken, I used all beef stock. I am like Ina, I love salt, so I keep the salt measurements the same in all her recipes (unless I use salted butter in the place of unsalted, then I cut back in the rest of the recipe. This soup is so fantastic, it's better than any other french onion soup I've ever had in a restaurant. Please try Ina's soups! There's no comparison!

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This is a simply smashing recipe! We have been looking forward to a cool autumn day to make this again. Double the time allowed for the onions. Don't worry because it's well worth the wait. We have experimented with different types of onions, wines and brandies that have varied the flavors in the final bowl. It makes for a fresh adventure each time we try it. The Parm is good, but a baguette with Gruyere is the ultimate.

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I have made French onion soup for years but this is, without a doubt, the best ever.

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This is as good as the best I?ve been served in restaurants. I couldn?t find veal stock so I substituted chicken stock. Similar to other reviewers, I found that it took 45 minutes on medium-high (electric range for the onions to develop a rich golden brown color. Once the onions were sauteed, the remainder of the recipe was very easy.

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I really enjoyed this, and it had a ton of flavor. The only thing is that the 2 and a half cups of alcohol, while I did cook it exactly as the recipe said, made it a little too... bitter? I don't really know how to describe it. I still liked it, and so did my parents. I'd still make it again, but maybe cut down the alcohol.

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Served this at a dinner party - delicious! I substituted chicken stock for veal stock and served it with toasted french bread on top w/ parmesan. Much better than the goopy cheese that is often served on top of french onion soup. Note -- onions take much longer than 20 minutes to carmelize - plan on that step taking at least 45 minutes to an hour.

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I loved this recipe. Very tasty & fed the craving perfectly. Watch your onions though - mine cooked fast & I almost overcooked (as in scorched!. Turned out fine though & will make this again.

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This soup was really good. I made a few small changes, however. I substituted chicken stock for the veal stock, and I also used slightly less salt than it called for. Altogether, a really great soup. The Barefoot Contessa is awesome, one of my favorite shows on the network. Thanks for another great recipe!

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I made this soup, and everyone loved it. Although the weather was warm here in the South, it was still a hit with all.