French Onion Soup

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I have made this soup from this recipe several times over the past few years since I first discovered it. It is an absolute hit with everyone who tries it. A perfect blend of taste, texture and flavor for a french onion soup. A wonderful soup for any time of the year but it has a special place on the menu for dinner on a cool or cold evening. Love it!

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I used Shiraz wine and it was wonderful. I added salt to taste. I used unsalted beef stock.

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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!