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French Onion Soup Recipe

French Onion Soup

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Average Rating:

Total Reviews: 81

Showing 61-70 of 81

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  • on January 23, 2011

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    Ditto on the carmelization. I usually watch Giada, but decided to take a look at melissa. She's 0 for 2 now. It's almost like she rushes and leaves steps out or omits certain important details. She needs to take a look at Giada. Rarely does the end result vary from what I've seen on her show.

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  • on January 23, 2011

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    I'm making this now and after an hour, the onions are still completely white. The recipe says to cover and cook. But if I remember correctly when I watched the episode, the pot was uncovered. Am I misremembering this? Is there anywhere to view old episodes?

    *UPDATE* the onions started caramelizing in the last 10 minutes or so and turned out fine. This ended up being an amazingly rich and delicious onion soup. Anyone can make onion soup. But this one is exceptional. The slow caramelizing and the addition of fresh thyme really put it over the top.

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  • on January 17, 2011

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    Excellent soup; just as good as any I've ever had in any restaurant. My family loved it so I'll definitely be making it again.

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  • on January 17, 2011

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    I just made this recipe for my family and it was Absolutely Delicious. The flavors all come together nicely. It was a Great Hearty Soup for a cold winter Cape Cod night. The only thing I would do different next time is Double the Recipe. Everyone wanted seconds and there wasn't enough. Thank you for another Wonderful Recipe Melissa :

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  • on January 17, 2011

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    Yummy! Did take longer to caramelize the onions. I had to cook them another 20 minutes on medium heat. Really tasty!

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  • on January 15, 2011

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    Excellent -- best French onion soup recipe I have made (tried a few from this site and some classic cookbooks. The breadsticks were also a nice side for the soup. Melissa truly knows how to layer flavors and her food really delivers. I can only wonder what food she could make with a larger budget for this show?

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  • on January 15, 2011

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    My review echos that of many of you...saw the show, made me hungry for good french onion soup (and knowing she was married to a Frenchman, it had to be GREAT! I immediately went to the store for ingredients. WOW is all I can say. I didn't have any red wine, but the beef broth did a great job of deglazing. I love that this recipe didn't require Worchestshire sauce...the flavor comes from the carmelized onions. I also want to thank Melissa for her wonderful cooking tips...I would have never thought to use swiss and parmesian cheese as a substitute for guyere (sp?. I want to try this tip when I make Ina's mac and cheese! Loved it!

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  • on January 15, 2011

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    I'm in the middle of making the soup. I had cooked the onions, covered as per the recipe, but after an hour and a half they weren't caramelized at all. So I had to take the lid off and turn the heat up. Now they are caramelizing. Should be good.

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  • on January 12, 2011

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    First time making French Onion Soup - watched you make it on last Sundays show. So easy and so so good. I used Vidalia Onions and Low Sodium broth - seasoned to taste. Not having oven proof bowls I borrowed Tyler Florences' method and broiled my cheese croutons and added them to the hot soup. Great soup for a cold snowy Long Island dinner.

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  • on January 10, 2011

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    Thanks for the info on which way to slice the onions...I think that the soup will be great....the color is a bit lighter than most, but the taste is wonderful...I am just waiting for my husband to come home to give it a try...perfect for a snow day in TN!!

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