French Onion Soup

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Thank you Tyler!

This is a perfect recipe ----really easy and amazingly delicious!

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Another delicious classic from Tyler!. For those having trouble with the caramelization, I recommend cooking them covered for 10-15 minutes, uncover, sprinkle with 1/2 t. sugar, stir and crank up the heat. This is Julia Child's suggestion for getting the necessary deep brown color and rich flavor.

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This was rich and so full of flavor! The only gruyere cheese my store had was smoked and I did not like the flavor when I tasted it so I bought provolone from the deli instead and it was PERFECT! I paired this with roast beef sandwiches and dipped then in the soup.... DELISH! I will make this again for a lunch meal instead of dinner.

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This was my first time making French Onion Soup. It was delicious! I used 2 large white & 2 large sweet onions. It took me about 1-1 1/2 hours to caramelize them. I used a cranberry-apple wine and more garlic. It was a great V-Day's appetizer and my boyfriend loved it! I recommend toasting the bread before putting it in the soup so it’s not soggy. Also cutting the bread into bite size pieces makes it easier to eat. Lay the cheese on top and put the oven-safe bowls in the toaster oven on a tray covered in tin foil to melt the cheese. This makes it easier to clean up. Gruyere cheese is in the cheese section of the store but it doesn’t come shredded, you're going to have to shred it yourself. If you have more questions just Google them (very helpful. I let my soup simmer for 30-40 min. to let the flavors blend and get the soup to taste more like onions. Now I don't need to go out to a restaurant when I'm craving French Onion Soup! It is sooo Yummy and I will definitely make it again.

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Really yummy, I added a dash of worchestershire because I felt it needed a little depth of flavor. It was slightly heavy on the butter for my taste, next time I will reduce by half.

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It was the first time I made this and again just yummy and amazing, my daughter adored it too

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Absolutely fantastic and very easy to make.

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My husband and I loved it! This is our favorite french onion soup recipe. I made it (this time with white wine instead of red, but I've made it both ways, and always, always delicious. Also, I used 4 HUGE white, sweet onions and caramelized on med-low for 1.5 hours -- really helped boost the sweet but mellow flavor. I also added a dash of paprika.... Amazing!

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Fantastic!!! Leftovers (a rarity are even better. I will make the croutons the next time. I cheated an toasted Italian bread slices and that worked quite well, and used sliced Swiss cheese.

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I agree that it would be helpful to know the cup measurement of the onions, since there is so much variation in size. I used two large onions and mine caramelized on about medium high heat in about 30 minutes, using a cast iron dutch oven. The flavor was great. I'll make this again.