French Onion Soup

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I substituted Madiera wine for the sherry, and chicken broth for the veal broth (couldn't find it like other reviewers. Otherwise the recipe was as written. I made sure the broth I used was stock with NO msg...I think that made a difference so it wasn't too salty...just right! It was thinner broth than I anticipated, this recipe being without flour, but once you put a slice of toasted french bread with melted guyere cheese on it, who cares? The broth was savory, onion sweet, with a complexity I wouldn't have thought. I will make this one again and again, and I always thought that french onion soup was too beefy and too salty! No longer!! My friend tried it and said it was better than any restaurant soup she's had, and I agree!

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After reading all the French Onion Soup recipes I choose this one. The brandy and sherry gave this soup rich complexity and the veal/ beef stock combo was right on!

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I've been making French Onion Soup for years (my absolute favorite, and I'm making this my new base recipe. I add a little garlic and thyme to this one for some more depth of flavor. Also, I make chunky croutons from french bread and use them instead of one large slice. It's easier than trying to break the bread apart while eating when it's under all that gooey cheese.

I just wanted to mention that this recipe calls for beef and veal stock. I found it just fine to use all beef, but be sure to use STOCK and not broth as there is a noticeable difference in consistency. Stocks carry a bit more body, and I think the soup seems thin if you just use broth.

Great soup for the coming chilly months!

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I have always loved onion soup but never made it myself. Wow! Ina never disappoints. This will certainly be added to my list of dishes served to company. My husband said it "was the best onion soup he ever had". Sounds just like Jeffrey!

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Family loved this recipe as well as myself. Used all beef broth, instead of half beef and half veal. melted swiss over top under the broiler. Turned out great with these changes. Thank you Ina for another winner!

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All I can say is Wow!, this onion soup is the best I've had. I didn't make any changes or substitutions just followed the directions and it turned out fabulous! My family just loved it too! Thank you Ina

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This soup was easy to make. It was as delicious as any I have eaten out! Thanks Ina for another great recipe.

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This is far better than any serving I've ever had at any restaurant. Definitely better than even the most expensive places I've ever eaten. And I DO take pride in the fact that, due to FoodTV and the excellent recipes and instructions provided, I'm no longer bound to an eatery for fine food.

In my "version" of this recipe I use Mexican onions. They are more flavorful than white, but not quite as strong as yellow. I also use Cognac and Sauvignon Blanc exclusively; no sherry. I imagine it might be possible to make this soup with red and white wine and no liqueur. Why not?

Someone mentioned salt control and this recipe definitely makes that possible. Also, as another poster stated, finding veal broth can be tough, so to date I've only used beef stock. My wife is allergic to foul, so substituting chicken broth is out for me. She's not complaining. In fact, if I'm not careful I won't get to enjoy the soup myself....she'll have eaten it all.

I do think it's possible to substitute cheeses. A fine Gruyere would be a nice substitute for the Parmesan. Also, broiling the final soup at 350~400 in a ramekin would be a nice touch. I'll be trying that next.

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I can't believe it. It looked so great on TV, and it was indeed so delicious and easy to make. Thank you Ina! Better than any French Onion that I have ordered out.

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This French Onion Soup is rich and absolutely delicious! I didn't have veal broth, but on the show she used beef stock and chicken stock and that is what I did and my family raved. I will definetely make this amazing soup again and again.