8 Reviews

This was delicious! It does take FOREVER to caramelize five pounds of onions, but it was worth the wait. I used the better than bullion stuff but I didn't heat it separately and then add it to the onions because I didn't want to dirty another big pot. I just added to bullion to the onions when they were ready and poured in 10 cups of boiling water. The soup was really rich and I can't imagine it would have tasted any better if I had cooked the stock separately.

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tracy d. February 09, 2009

Awesome Recipe!!!! I loved it and so did my kids!

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LCSosa February 22, 2011

I will have to make this again, only and let it cook longer. I didn't want my onions to be mush, and I was soooo hungry so I only cooked it 20 minutes after adding the wine and worceshershire sauce. I didn't like the flavor of the W sauce. I will try again and try to be more patient.

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razzintaz February 16, 2008

Better than any french onion soup I've had before. Great recipe.

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GourmetGradStudent May 14, 2006

MY DH doesn't know how to cook (other than frozen pizza, pasta or tacos). This was his 1st meal that he made. If he can can make it, anyone can. It was easy and OH MY, it was delicious. He is making it again this week and will be enjoying it all over again. Thanks for a GREAT recipe! EDIT - we made it again and this time I went shopping for the broth. Apparently, the size can I bought had more oz. than the cans my DH bought last week (based on the amount of liquid from both batches). You may want to add the size can to your recipe. This 2nd batch wasn't good at all. My DH thinks the size he used were 10 oz. cans. The one I had were 14 oz. cans. I'm still giving this 5 stars b/c the 1st batch was awesome!

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Trixyinaz April 27, 2006

I made this soup recently, and it was delicious! It had a less salty taste than the restaurant variety. I modified this recipe to cook in the pressure cooker after I browned the onions (be sure to drain the liquid or it's too strong). After adding wine, water and the soup bases, it only took 6 minutes in the pressure cooker (at high pressure) instead of an hour and a half.

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JawjaCook March 03, 2006

I am abandoning my own recipe of French Onion soup in favor of yours, Box O Wine! I made this and froze most of it--the rest we ate for dinner. Really terrific balance of flavors in this--the wine makes a big difference as does the worcestershire sauce. Thanks so much for posting!

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spatchcock January 11, 2004
French Onion Soup