Food Network
Home> Recipes> Healthy>
French Onion Soup Recipe

French Onion Soup

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (535)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 535

Showing 451-460 of 535

Sort by:

Newest

  • on February 03, 2008

    Flag

    This recipe is all in the technique. I have been making french onion soup with pretty much the same list of ingredients, but with a different cooking method. When I tried this version I was blown away! I had never tried cooking the flour with the onions before, it made the broth just a little bit thicker which I liked.

    I am vegetarian so I use vegetable broth & added a bit of dijon mustard and balsamic vinegar to make it a little more savory.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 29, 2008

    Flag

    BEST ONE I EVER TRIED (AND I HAVE TRIED MANYTHANK YOU SOOO MUCH.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 27, 2008

    Flag

    best onion soup i've EVER had, let alone made! not the quickest cooking (the onions took closer to 40 minutes than 25 but the most delicious. I used prechopped garlic and wasn't thrilled with the chunks throughout the soup. next time I'll leave the cloves whole and then fish them out or give them to my husband - he loves them.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 22, 2008

    Flag

    Two and a half hours later, it was very yummy. Breakfast leftovers are also fantastic. Make sure you save some baguette for the morning. Most of the cook times were grossly off. For example, it takes more than 5 minutes to reduce a half bottle of wine (~15 minutes, and depending on how fast you want to caramelize the onions, it took us over an hour for a slow reduction. And Tyler is a d. ouche. bag.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 22, 2008

    Flag

    I made this soup on one of the few days that it actually snowed in NC. I had some onions I needed to use up and I had the rest of the things in my pantry/fridge. I had to simmer the soup after the wine was added much longer than 5 minutes to get it "dry" as the directions said - more like 30 min. I may have been a bit heavy handed with the wine, though!!! My 2 yr old daughter ate 2 bowls of it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2008

    Flag

    This is the best onion soup I can make and is so easy. My family loves it and so do I. I did toast my bread with olive oil, seasioning, and cheese. Top it off with gouda, smashing!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 17, 2008

    Flag

    This recipe was fantastic. It was quick and easy to make. I used Bagel Chips on the top instead of the baguette and baked the Gruyere over the top.
    I will most certainly make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 14, 2008

    Flag

    This soup is excellent. The only changes we felt were needed,after trying for the first time, would be to add 2 to 3 more onions. (If you like a heartier soup. We would also cut the onions about 2 to 3 inches thick stem to stem because we like a heartier soup. Might even be a good idea to do half the onions about 1 inch thick and the other half 2 to 3 inches thick for variation. The cook time is not correct. It takes much longer to carmelize the onions (about 1 hr and to reduce the wine but this recipe is well worth the effort. Also if you are using large bowls make sure the bread covers the entire top of the soup so the cheese can melt on top of the bread and not into the soup. Can't wait for the leftovers !!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2008

    Flag

    I made this for dinner last night. The recipe was very easy, and the outcome was absolutely delicious. My fiance said mmmmm with every bite that she had. Do yourselves a favor and try this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2007

    Flag

    I made this for Christmas Eve dinner and everyone wanted the recipe. The only thing I modded was a little bit more flour than it calls for. It is rare that I find a recipe that I don't completely alter, I was pleasantly surprised that I didn't have to do anything with this recipe outside of personal preference on the thickness of the broth.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 41 42 43 44 45 46 47 48 49 50 51 ... 54 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.