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French Onion Soup Recipe

French Onion Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (136)

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Average Rating:

Total Reviews: 136

Showing 21-30 of 136

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  • on June 14, 2011

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    i was originally pretty disappointed in the strength of this soup, which i made carefully to the proportions given. upon tasting, it seemed weak on the onions and strong on the cognac, and not like a true Parisian soup at all. i ran out and got an additional 2.5 pounds of onions, and repeated the browning step, then added the onions and deglazed the saute pan with with a little more stock. that did the trick. so double the onions and you'll get the soup you hope for!

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  • on June 10, 2011

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    Absolutely delish! I used 5 lbs of vadalia onions as suggested earlier. Everything else the same and it turned out perfect.

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  • on June 04, 2011

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    A wonderful recipe. HOWEVER, Ina made a big mistake, 2.5 lbs of onions is not nearly enough. The soup was bland. YOU MUST USE 5 LBS OF ONIONS to get the best onion soup you have ever had.

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  • on May 24, 2011

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    Made this for my boyfriend this past Valentine's day. It was delicious! I even burnt the onions a bit after the sherry had reduced and it still tasted amazing. You could almost say 'fool proof'. I didn't have brandy and just used the other wine in my fridge. The combination of the sherry and the veal stock really gave it the depth that is missing from most recipes. Loved it!

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  • on May 20, 2011

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    Very very good. I make it the same always now after this. Thank you Ina

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  • on May 03, 2011

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    I love French Onion soup but this was a miss for me. I think I'm using the wrong white wine to cook with. Any suggestions???

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  • on April 28, 2011

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    Amazing! I agree with all the other reviewers - the sherry/brandy adds a whole depth of richness and flavor. I added some fresh thyme, 1/2 tsp of brown sugar, and 1 T of flour in with the bay leaf and onion during the carmelization process. I used just beef broth instead of beef and veal broth and ended up reducing the broth for a longer period of time to really bring out the flavors (30 min. total. Add salt and pepper to taste and toasted bread with melted gruyere and parmesan on top and it's a hearty, delicious French Onion soup like you've never tasted before! I think I may try adding a little garlic next time.

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  • on March 27, 2011

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    The best I ever had! We used homemade chicken stock instead of veal (not a veal fan and didn't have any brandy or cognac on hand but it still was delicious. We placed sliced baguettes on top with swiss cheese and placed it under the broiler and it was yummy! Loved it

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  • on March 19, 2011

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    The bomb!..wow best ever!!!...pack your bags the party-ites over... this is the best ever!....

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  • on February 13, 2011

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    ABSOLUTELY DELICIOUS!!!!! This is definitely a recipe that I'll be keeping close for years to come.

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