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Showing 1-3 of 3
on February 28, 2007
I have mixed feelings about this recipe.. This recipe gives subtle but distinct flavours and it tastes really good. I didn't use any Thyme, and while I had the parmesan to hand I just didn't fancy adding it today, but I will next time. I liked it... very much, but I'm also hankering after a recipe I had years ago that sets the standard for onion/garlic soups. This one isn't it, and since it's low fat it's probably totally unfair of me to excpect that it ever would be. Please see my rating system: a wonderful recipe that will do very nicely as I try and eat healthier. Thanks!!!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 11, 2009
Though a bit time-consuming, this recipe was really easy and completely delicious. The parmesan didn't seem to add anything, and we discovered it was best eaten with french bread and gorgonzola on the side. I did end up adding an extra cup of chicken broth, because towards the end of simmering it was closer to stew than soup.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By BLUE ROSE
on October 22, 2005
You will be surprised on the out come! Just the aroma of the onions baking is soo good. This soup needs no sugar because it creats its own when onions baking. The next time I personaly would double the liquids other than that this was excellant!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (379 g)
Servings Per Recipe: 4