French Onion Soup

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I was so disappointed with this recipe. I wanted so much to like it. Spent the better part of a Saturday to make it. First there was way to much butter and the onions never really "carmelized". They were a white opaque color instead of a rich brown color. I used a Merlot wine that turned the onions an awful, unappealing purple color. Im used to french onion soup being a dark, salty rich soup. This was a cloudy, muddy, unappetizing mess. Very, very bland. Even after I topped it w/ the cheese and baguette. Ill try a different recipe next time maybe using a different wine and some balsamic... Sorry Tyler :(

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This was my first time doing a French onion soup and it turned out ABSOLUTELY AMAZING!!! ...Very easy to follow as well!
Next time I'll probably cut the butter in half and use a less expensive alternative cheese with the hopes that it will be just as good as the original recipe.
THANKS TYLER!!!

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Meh...a little blander than I like. I think sherry is better than red wine for flavor. Just a preference. The rest of it was great but when I made it with sherry, ahhhhh, that was perfect.

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WILD! This recipe rocks! I used lamb stock and was totally blown away! A little (1-2 tsp. sugar added a sweetness that just took it over the edge!

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LOVED IT! Easier to make than I thought. (Please note that the video for this recipe leads to a chicken dish rather than the how-to for the soup.

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Easy to follow and delicious every time even though I cut the butter by a 1/3.

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Yummy. The second time, I made this recipe, I carmalized the onions over low heat for an hour to really build the flavor. Instead of expensive guyere cheese, I did see a suggestion to mix swiss with Parmesan to get the same flavor at a lower cost.

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Rich! Hearty! Delicious! French Onion Soup at its finest. Don't change a thing. Use a good, dry, hearty red wine (drink the rest as to not waste and good cheese. Break apart some semolina, toss with olive oil and oregano, and toast to desired readiness. drop in soup, cover with cheese, bake until cheese melted and slightly browned. Absolute perfection!

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No need to change anything in the recipe, only add one cup like he said of wine, the cooking time is longer than the recipe said but if you just wait for the onions to caramelize and the wine to evaporate, it will be so good, the only thing wrong with this recipe is that people don't take the time to wait for the onions to caramelize and the wine to evaporate. That's how you get it flavorful, I will make this again. Taste just like a great restaurant soup!!

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Good recipe, needs more salt and more flavor. I made it with gruyere and my husband couldn't eat it. Thank god we had provolone in the frig! We liked it much better with provolone cheese and I put it right under the broiler to get those brown bubbles on the cheese! I will modify this for next time but this is good recipe to start with.