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French Onion Soup Recipe

French Onion Soup

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Average Rating:

Total Reviews: 81

Showing 11-20 of 81

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  • on November 14, 2012

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    Very nice soup. My family enjoyed it a lot. However, the cost to buy all of the ingredients for this soup was much more than $10.00. The bottle of wine was that much. I have tried many of her recipes, but a lot of them are much more than ten dollars. When I cook one of her recipes, I must remember that the ten dollars in the title of the show is deceptive.

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  • on October 01, 2012

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    ummm...YUM!!! I have been wanting to make this recipe for awhile, but waiting on a cool, rainy day to do it! I cooked the onions low and slow for about 1.5 hours, stirring about every 15 minutes. I had everything on hand, I just had to buy the bay leaf! I think this would have been good with sage, instead of the bay. Will try next time! SO GOOD!!!!!!!!!!!

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  • on August 15, 2012

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    The onions are to carmalize using "medium-LOW heat" per the recipe. It says to crank up the fire to "medium" only after the onions have carmelized and adding the flour.

    The recipe says to cover and cook a long period to carmelize the onions. I couldn't help myself; I felt the need to use a flat bottomed wooden spoon to stir the onions occassionaly :- even over low heat using a dollar store heat diffuser.

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  • on July 24, 2012

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    This was awesome! I substituted cranberry juice for the wine and it still tasted amazing.

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  • on July 23, 2012

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    I need help! I followed the recipe but how come my onions are all burned? I put butter in the dutch oven and two big onions and salt, covered the lid, meduim heat, after an hour, my onions are all burned! I really love this recipe and wish I could have success with it:-(

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  • on May 10, 2012

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    This soup is fantastic! I had made onion soup before but without cooking the onion fora a long time, which is the secret of the wonderful taste and texture. This is going to be my favorite recipe for onion soup from now on. Thanks.

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  • on April 18, 2012

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    This is Fantanstic! Once the onions are done this recipe pulls together in minutes. My whole family LOVED it!! They can't wait for me to make it again!!! Melissa you're THE BEST CHEF on Food Network!!!

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  • on April 02, 2012

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    Resturaunt Quality outcome. Must make a double recipenext time!!I tweeked it & added: 2 extra onions, 1/2 tsp additional lemon juice, 2 small bay leaves, 2 cups additional beef broth & 2 cloves minced garlic. Save yourself some time and buy slices of swiss for the top (I also sprinkled w/ grueyre that I had int he fridge. I cooked the onion, deglazed the pan, and combined everything in a crock pot for 10 hours on "stay warm"...It just enhanced the flavors of the soup. Definately a repeat.

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  • on March 16, 2012

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    Easy and delicious. My favorite french onion soup ever. Cheap ingredients.
    The onions took a while to cook but after that the whole process was fast.
    I love all Melissa's recipes.

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  • on March 07, 2012

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    GREAT recipe! As other reviewers have mentioned, the onions don't really caramelize, even after an hour and a half, if you leave the lid on the pan. Too much liquid being released from the onions, I guess. Just cook them low and slow without the lid.

    I substituted water for the wine, and about 3/4ths teaspoon dried thyme for the frest thyme, and it still came out great.

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