157 Reviews

This is at best ok as a lazy way to make the soup.
Sorry but if you have to add sugar to the onions you truly don't know how to make it. The sweetness comes from the sugars in properly caramelized, well browned, but not burned, onions. The process takes longer over medium heat with lots of stirring and some attention (the darker you can get the onions without burnibg the better) but the final result is far superior. Fresh or dried thyme (cut the amount when dried because it can overpower, it's very strong) added to the onions as they cook and white wine to deglaze the onions is essential. Add your stock or broth and let it simmer and develope.
Just as an aside, it's best to make this (as with any soup) today and serve it tomorrow. The flavours marry and give you something amazing

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vieux,loup February 25, 2012

A simple, quick, and tasty version of French Onion Soup. I've been searching for an easy version of this soup, and this recipe fit the bill. I used a mix of white and yellow onions and sprinkled Gruyere cheese on top of the french bread. Excellent!

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Missyb33 April 10, 2003

Nummy Nummy Nummy!!!!! Don't change a thing -- make it just like this and you'll be in heaven!

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Kirstin in the Couv December 29, 2002

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.

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Jayne66 February 21, 2004

This is great soup. I tend to like my french onion really brothy, so I used 5 cups of broth and less onions. Perfect! I'm thinking of maybe adding a little red wine next time but it certainly tastes wonderful just as is.

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Jill77 March 03, 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

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GIL GILCHRIST April 25, 2003

This was good. We jazzed it up a bit by adding Worcestershire sauce, a little red wine, and sprinkled some celery seeds, garlic powder, thyme and salt to taste. We also used only a pinch of sugar with the onions, since some reviewers thought it was too sweet (it was perfect with the pinch :). We topped with provolone cheese. We will definitely make this recipe again!

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Kohtzy December 11, 2010

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!

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CardaMom February 18, 2004

Very good, better than my old stand by. The family loved it too! I doubled the recipe (but not the oil) and added some thyme, as suggested. I also let the onions cook much longer, maybe 40 min. I used two kinds of beef broth, Campbell's double strength and then some regular. I think it gave it some extra zing. Yummy!

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Chill January 31, 2004

This was so simple to make and as good as anything I've tried at the restaurant. Thank-you MizzNezz!

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sunny_day August 12, 2003
French Onion Soup