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French Onion Soup Recipe

French Onion Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (133)

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Average Rating:

Total Reviews: 133

Showing 111-120 of 133

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  • on January 02, 2007

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    This recipe was so delicious. Just like the french restaurant I ate at in Vancouver, BC..."La Coute de Jour," which is one of the best meals I have ever had. I did put in 1/2 cup of alcohol. I put in just shy of the 1/2 cup white wine, and then added a couple good splashes of brandy. Definitely cook it at 350 degrees. I broiled the first time and the bread soaked up the cheese. 350 makes it float gooey and delicious on top. You go Paula!

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  • on December 31, 2006

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    a little too onion sweet

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  • on December 31, 2006

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    This soup was delicious. I used vegetable stock instead of beef stock and my meat-eating family loved it. I love this recipe because of the use of white wine, which adds great flavor. Other recipes I have found used sherry, which I think is terrible in French Onion Soup. It was even great as a full meal, so filling and delicious.

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  • on December 29, 2006

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    great recipe with wonderful flavor. i use BETTER THAN BEEF beef base for the broth which results in great home-made taste. what i like the most abt this recipe, tho, is that i ALWAYS have onions and the beef base on hand so i can have a wonderful pot of soup anytime, without a special trip to the store. the bread/cheese are just icing on my soup! thanks, paula, for sharing this tasty fare. you're the best.

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  • on November 19, 2006

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    Perfect simple recipe. I eliminated two onions and added chopped mushrooms. Great flavor

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  • on November 10, 2006

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    Made this for lunch today. I am now addicted.

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  • on November 08, 2006

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    This recipe was easy and delicious (although there was a lot of onion slicing. I made it for a dinner party and it was a hit. The flavor was amazing. It was so good everyone wanted more soup and forgot about the main entree. I will definitely make it again for any future get together.

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  • on November 04, 2006

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    the soup was easy and it was delicouse

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  • on October 31, 2006

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    A good recipe and choice for someone who is sick with a cold during cold season. I substituted mozarella cheese for the Gruyere called for in the recipe and it was just as good; if not, better. I even used my creme brulee torch to melt the cheese as opposed to the broiler. It takes less time than the broiler and it's fun to do! Also, I sliced the onions the day before which made all the difference in the world being a time saver and it seemed to allow the onions to ripen a bit more. Very good, very tasty and I got nothing but compliments when I made it.

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  • on October 19, 2006

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    I really liked the flavor of this soup....I just wish I would have let the onions get super-soft before adding the broth.

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