110 Reviews of French Onion Soup

From: Kookaburra

On Jun 12, 2004

This was so easy and made a delicious soup for our dinner. Of course, I fiddled with the recipe a bit - can't help myself! There were only two of us, so I used 6 small onions and 2 cartons, (3 cups) of beef stock. Instead of vegetable oil I substituted a good extra virgin olive oil but found I still needed the whole 1/4 cup of it. I also added 1/4 teaspoon salt as I found the soup a little sweet and 1/4 teaspoon dried thyme. Towards the end of the cooking time I added 2 tablespoons brandy. I cooked the onions on a very low heat so as not to burn them, so it took about 1/2 hour for them to caramelise. I made melba toast by dipping crustless bread triangles in some olive oil and baking them at 180C until golden brown. I topped these with grated parmesan. Didn't have heatproof bowls, so I melted the parmesan by finishing the soup for 40 seconds per bowl in the microwave. The soup took about an hour to make all up and made two generous, main course, servings. Next time I might also add 1/4 cup of dry white wine - but really, the recipe is wonderful as is.

From: Natalia 3

On Oct 26, 2006

Magnifique. I used butter instead of oil and 2 varieties of onions (purple, spanish). Sweet onions would make the soup too sweet, I think. Wait to add sugar until after you taste it. All my guests gobbled it up.

From: baergy

On Oct 1, 2006

Great Recipe for real food by real cooks. Useing Butter does enhance the carmelization of the onions and would negate the need for any sugar. To reduce the sweetness (if desired) add a tsp or more of vinegar. All other personal spice preferances are fine and I prefer the addition of 2 or 3 oz.of Dark Over-Proof Rum.

From: KennKonn

On Dec 31, 2006

Made this for my husband and myself for a special New Year Eve supper. It was our first attempt at French Onion soup and this has been filed for future use. It was way better then any I have had at a restaurant. The only thing I would do different was not fill the soup bowls so full, they bubbled over in the stove with the bread and cheese. My husband finished his down to the last drop and I have never known him to order it but would always taste mine. Oh and I used a 1/2 and 1/2 combo of extra virgin olive oil and butter. This is so simple and easy to make, expecially for someone who has never tried to make it before. Thanks MizzNeszz for an awesome first course.

From: Pepper Monkey

On Feb 22, 2005

Amazing flavor and its too easy! I scaled down the recipe for two servings and I didn't use as much onion. I like mine with lots of broth! I am impressed with this recipe I used lactose free cheese and followed the rest of the recipe as written. I had no idea there would be sugar in an onion soup recipe, or that it would be this easy to make. Great for my cold too! It was great, I'll be making again and again!

From: CardaMom

On Feb 18, 2004

This soup was delicious and so quick and easy to make!! I substituted vegetarian broth and added a splash of red wine. It was a big hit. I'll be making this soup again. Thanks for posting this wonderful recipe!

From: faith58

On Sep 23, 2006

I know if it says Miss Nezz it's going to be wonderful. I made this except I doubled everything, I love french onion soup, all I did differently was to add a couple teaspoons if worchestershire sauce and it was perfect. I sent a bowl over to my neighbor and she said it was really delicous. Thank you so much Miss Nezz for the best french onion soup ever.. Recommend this to everyone. 5 stars plus.

From: Jayne66

On Feb 21, 2004

This was easy and full of flavor.I have never made french onion soup before, but will be making this one again!! I cooked the onions in butter for 40 minutes as well and added a splash of wine to the broth. Ruba cut clove of garlic over the toasted baguette before topping with Gruyere and brioling. Yum! Yum! Thanks, J.C.

From: GIL GILCHRIST

On Apr 25, 2003

I tried this tonight. Family said I had outdone myself. I used red onions and a little red wine. It was fantastic. This is now my preferreed receipe for French Onion Soup

From: Helping Hands

On Dec 24, 2004

We very much enjoyed this lovely, homemade soup! I have a french onion soup that I make that is very similar to this; however, this one is a bit faster and easier to make. I made a few minor changes, based on adding some of the ingrediants from my other soup recipe...I added 1/2 tsp mustard seeds and 1/2 tsp celery salt (you could also use celery seeds) to the onions, while they were carmalizing. I also added 1 1/2 tbs worchestier sauce to the soup, and would also probably add about 1/4 cup red cooking wine next time (I did not have any on hand this time), to liven up the flavor a bit. A great way to turn this into a lower-carb soup is to use a large slice of Portebella Mushroom instead of the bread, and then place a slice of cheese on top of the mushroom slice. These changes are based on personal preference only; however, this soup would also be wonderful cooked, just as written. There is nothing like a good bowl of homemade french onion soup!