French Onion Soup

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This was definitely good, but I did find that with that amount of onion, it takes nearly 2 hours to properly caramelize. But the flavor is quite deep and complex. I also suggest lightly toasting the bread so it doesn't get too soggy.

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This was the best french onion soup I have tasted and it was so easy to make. Used a bit less spice and it worked well for us. Just a few ingredients, a bit of time and serve a delicious soup. This recipe is a keeper

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Super!!!

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This dish was sooooo not what i expected.it was horrible.

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This soup was so bad that I couldn't even eat it.

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Hard to go wrong with French onion soup, and this one was good, but not sure about the hour and a half for cooking the onions. Mine were done well ahead of that and would have burned if left the full time.

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supermonclerjacket

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Awesome! My husband loved it. Will definately make again

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This was wonderful. I made it Sunday evening. Ok - the onions didn't really caramelize properly. I put them in an enameled cast iron pan, lid on, at 6:30 PM. At 10:00 PM, still not browned at all - mostly turned to liquid. I did use sweet onions. Next time, I'll leave the lid off. By 10:30, I gave up and cooled it and put it in the refrigerator for the next day. I, as one reviewer stated, noted a slight bitter taste. The next day, I sliced more onions and cooked them with a little sugar (to take care of that bitterness; could it be the fact that all I had was dried thyme?. I left the lid off. After an hour or so, I added the soup from the day before and simmered it for about an hour. As per another reviewer, I used Tyler Florence's way of broiing the cheese/bread. I wasn't sure our bowls were broiler-safe. In the end, fabulous!

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This was a really delicious french onion soup - much tastier than several of the other french onion soup recipes on this site. The onions did, however, take substantially longer than 1.5 hours to caramelize. Literally, I started cooking the onions at about 8:00 p.m. and they were finally done about 11:30 p.m. We ended up eating the soup the next day. We will definitely make this again, but not on a weeknight.