French Onion Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (533)

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Average Rating:

Total Reviews: 533

Showing 431-440 of 533

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  • on March 06, 2008

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    you have ever tasted.

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  • on March 05, 2008

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    This is the only recipe for french onion soup you will ever need. Throw all of your others out! Tyler comes through once again with a deliciously unbeatable recipe. A meal in itself! PERFECTION!!!

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  • on March 04, 2008

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    This recipe turned out delicious. I know this sounds bad, but I used the cabernet/shiraz box wine from Target and dried thyme that I didn't remove. I was a little worried about the wine, but it turned out very good. The other reviewers were right about reducing the wine-took me about 20 minutes. I also used smart balance light butter to cut some fat. Overall this was delicious and even better the next day!

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  • on March 03, 2008

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    This recipe has excellent flavor and is easy to follow! Very delicious!

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  • on March 02, 2008

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    Tyler has the absolute best recipes on foodnetwork. This is the best F O S I have ever tasted.

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  • on February 28, 2008

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    This recipe is really great. I've made it 3 times now and it turns out delicious every time! A big hit at 2 dinner parties...I don't think french onion soup gets much better than this!

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  • on February 26, 2008

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    Like others, i was worried about the onions not caramelizing. I added sugar as others suggested to speed up the process. I wish I would have waited longer before adding the sugar because I'm sure they would have caramelized on their own. It made the soup a little too sweet. Had to add more salt to balance out the flavor. Other then that it turned out fabulously. Gotta use that Gruyere.

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  • on February 24, 2008

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    Truly THE best onion soup I have had-even better than in Paris!
    I used much less wine than called for. I find Tyler's recipes tend to overdo the wine to the point it overwhelmes the dish and drowns out the other flavors. Also, I toasted the bread prior to placing atop the soup THEN layered with sliced cheese and broiled. Delicious and the toast stays crunchy

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  • on February 23, 2008

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    This recipe was easy to make, though like another reviewer, I couldn't get the onions to quite carmelize. The soup had a rich, hearty taste.

    However, I have a recipe that incorporates vegetable broth, ground mustard, white wine and Worchester sauce that has yet to be beat. This was a good soupe worthy of serving anyone, but I prefer the vegetarian recipe I already have.

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  • on February 23, 2008

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    GREAT FOR LOW CARB DIETS

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