French Onion Soup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this was the best french onion soup recipe I have ever tasted. Didn't have veal stock so I used chicken stock, and used a good Red Wine Vinegar instead of Sherry. Great flavor! I topped mine with baguets made with shredded Fontina melted on top.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

made my own variations. this time i used 3 types of onions. red, yellow and white. i used only the beef broth, added garlic, thyme and a bit of nutmeg. was insanely good. i grated gruyere cheese

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have tried at LEAST six different french onion soup recipes... and they all lacked something (?... this recipe is awesome!! Easy and delicious! Great recipe, Ina!! I used provolone cheese, but that is my only deviation :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the best recipe for french onion soup. I have edited this recipe a little to meet the tastes of my family. It is a favorite of my family and it is the perfect meal for the fall/winter weather coming around. See the pictures on my blog on how they came out. http://loveandpastry.blogspot.com/2010/11/french-onion-soup.html

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the only recipe I will use for french onion soup from now on. I, like others, was initially skeptical of the large amounts of alcohol in the recipe, but makes it a much richer and layered stock. It may be "alchololy" if people don't let the soup simmer as long as Ina says. I substituted mushroom stock one time and then chicken stock on another occasion for the veal; both worked well. In the final step, I included toasted french bread and provolone cheese. Be sure to leave the lid off the pot when caramelizing the onions or else they won't turn brown. I also use "Better than Bouillon" brand for the beef stock, which is the best I've found taste-wise.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing! But I prefer topping with bread and using Gruyere

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This soup is wonderful. My only changes were adding thyme and using only beef broth. My mom said it was the best she had ever had and my son who is picky loved it. Will be a go to recipe for me. Thanks Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was superb. I first thought it might be too potent with all of the liquor and wine, but it reduced beautifully leaving a very tasty broth. I substituted the fresh grated parm- I sprinkled shredded gruyere over baguette slices which I toasted with olive oil and light sea salt and black pepper then broiled the soup cups to melt the cheese. It was quite excellent- I'd expect nothing less from Ina :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe with only several substitutions. I used cognac and Pinot Grgio white wine. I substituted 2 (soup sized cans of Beef Consome for the veal stock. This soup rivaled that of my favorite local restaraunt!! As it turns out two days later I was making a pot roast (chuck for dinner to which I added the remainder of the soup as my braising liquid. After the roast was done, I used some of the juices and thickened with cold butter and flour to make a gravy. Served with oven roasted red potato and carrots....This happened to be the very best pot roast dinner I have eaten in my llife .There is not one sign of what was for dinner tonight! Thanks food network!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was absolutely awesome! I love Sherry and this version is the best I have had. I get French Onion Soup out everywhere I go. I wanted to perfect my own recipe and after talking to some people they recommended this as the recipe to start with and then make my own! I only tweaked a few things and it was the best my wife said she ever had! I love thyme, so I added 1/2 tsp of dried thyme to the onions and bay leaf while sauteing the onion. I also added another bay leaf. I used all Beef stock. after all was done and it was simmering, I also added 2-3 sprigs of fresh thyme and let that simmer in the broth for 20 minutes or so before fishing out. One other tip is that I took all of the onions she said, and then I added an additional 1 Large Red onion as well (a little over 1 lb. I love getting onion on all my bites so more onions here work great! I heard different onions have different flavors so combining different ones in soup works well. I also really like a deep beef flavor, so I added an extra tablespoon of a very good beef base to the broth. If you do this, wait to the very end to add any salt as the beef base adds some on it's own. I tasted prior to serving and added another 1/4 tsp of the white pepper as well (and a few grinds of fresh black pepper. I did a french bread crouton and I melted swiss and provalone cheese on top! Amazingly good!