29 Reviews

YUM:) Next time I will cut add 2 onions instead of 3, and simmer covered so not so much broth cooks off... also I will omit the parmesan that goes the soup--it was good with it, but I don't think it needs it. But still an amazing recipe, I will be making it again!

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teneillr March 22, 2011

This was excellent! We used the base recipe, and modified it a bit. We only used 2 cans of beef broth and 2 yellow onions. In addition, we added a few dashes of worcestershire sauce to taste when we mixed in the soup and seasonings. We thought this made a big difference in enhancing the flavor of the soup. We also used provolone cheese on top, as that was what we had on hand, and it was excellent. Thanks for a great recipe that we will make again and again!!

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Kohtzy April 04, 2009

This soup turned out really good. I made it using Better than Bouillon beef stock base. I used that instead of the beef stock in the cans. It has a much richer, better flavor. Next time I will use the same beef stock base but I would add another 8oz. of water. It will make the soup a little bit thinner. I thought that at the end there was a bit too much onion and not enough soup. That should be perfect. Cheeses tasted great together. Make sure you toast the baguette rounds before melting the cheese over them. Perfect!!!

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Sauce Lover February 10, 2009

Fast and easy to put together. I used 2 onions instead of 3 and only swiss but otherwise stuck to the recipe. I have to say I thought it might have benefited from some sherry or a dry wine to make it a bit more "rich". That being said, nice basic soup that's easy to get on the table!

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Tish February 21, 2014

This soup might, may well be very good but please don't think a minute it IS the original French soup! We'd never use mozzarella, nor parmesan, nor garlicPowder! I do like the idea of customizing ANY recipe but ... Still I now feel I ought to try it which I'll do at the week end!

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lafrance January 31, 2010

This is an excellent, authentic French Onion Soup! I made 6 batches of this (someone gave a friend 50#'s of onions!). It took nearly an hour for the onions to cook down and begin to brown. This means each batch took me 2 1/5 hours. 95% of this is cooking time! I tried low sodium broth at first and ended up adding some salt. Frankly - I do think this soup alot about the salty taste...and of course the melted cheeses! Used 'normal' beef broth for the remaining batches and they were just fine! I also added a little parm to my bread cubes (I prefer small, bite size pieces) while baking! Returned her onions in the form of soup with baggies of croutons and cheeses. All she had to do was warm and bake!

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PollyJo January 30, 2010

My DH surprised my by picking this recipe to make for us. He was so excited by how well this came out. Delicious!

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BLUE ROSE January 29, 2010

Oh so gooooood! This soup is so easy to make, and I really should make it more often.

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Kathy :-( January 03, 2010

Yum! I followed the recipe as best I could given my lack of swiss cheese. I also used 3/4 cup milk + 2 tbsp flour to thicken it up a bit since we like our soup thick around here. Will make again! The toast was scrumptious.

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Andrew Mollmann October 01, 2009

This was a big hit with my family and very easy to make. We used Jarlsburg Swiss on top.

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Sonata August 06, 2009
Edith Gump's French Onion Soup