French Onion Soup

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I love this soup, and I don't even like onions very much! In order to have the best results, make sure to go with a sweet variety of onions, otherwise you may have to add a little extra sugar to balance the tangy-onion flavor. I always pour the leftover soup on top of a pot roast and it's amazing.

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This is a worthwhile recipe that I'll definitely come back to. My only complaint is that it's a little salty for my taste--I even omitted the extra salt. Still, very good. I don't know what French onion soup is without the croutons so be sure to add some type of bread!

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This soup is so good!!! I was a little skeptical of the seemingly large amount of alcohol, but the flavor it gives is unbelievable. I cooked the onions a little longer because 20 minutes didnt carmelize them for me. I used a slice of provolone instead of parm. I will make this again for sure!!

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I think this recipe is pretty awful. I knew I was making a mistake when it called for a half cup each of cognac and sherry. I was right. The taste of the liquors overpower the beef and onion flavors. Of course, if you're a big fan of the liquors, go for it. Your kids are going to hate it, though!

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I have been making french onion soup for years using many different recipes. I will only use this recipe now. It is perfection. The complexity of the flavors is just right. I made it exactly as it is written.

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This is by far the best French Onion Soup Recipe. I did not have veal stock available and while I assume it would be even better, the family raved as is. I agree with the comment about guyere -- I did not use the parmesan but used grated guyere -- just fabulous! Great directions, flavors. Just a winner!

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Don't change a thing....unless, of course adding toasted french baguette before the cheese

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I followed the recipe except I substituted chicken broth for veal and used more garlic and added some flour to the onions. After simmering the soup for twenty minutes, it was kind of bland. I decided to let it simmer for another couple hours. Only problem was the onion became too soft, but it tasted way better. Next time I would simmer the wine, broth seperatly for about an hour let it reduce down, then add the onions and cook for another hour or until the onions got tender.

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This soup is absolutely wonderful! It was easy to make and it was a hit with my friends and family. This one is a keeper. Thank you, Contessa!

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BEST FRENCH ONION SOUP RECIPE WE'VE EVER MADE. I THINK IT'S INA'S DETAILED DIRECTIONS ON CARAMELIZING THE ONIONS IN STEPS THAT MAKES THE DIFFERENCE. I HALVED THE RECIPE SINCE I ONLY HADE 4 CUPS OF BEEF STOCK IN THE PANTRY, AND DID NOT HAVE THE SHERRY EITHER, SO I SUBSTITUTED PORT INSTEAD. I FLOATED CRISP BAGUETTE SLICES TOPPED WITH GRUYERE AND PUT UNDER THE BROILER TO BROWN THE CHEESE. IT WAS DELICIOUS. NEXT TIME I WILL MAKE THE FULL RECIPE, BUT WILL USE ALL BEEF STOCK........[ETHICAL FEELINGS ABOUT VEAL CALVES]. WILL ALSO CUT BACK ON THE ONIONS SINCE MY HUSBAND PREFERS MORE BROTH THAN ONIONS. OTHERWISE, INA'S DONE IT AGAIN!