By 2Bleu on October 25, 2007
Photo by 2Bleu
Photo by 2Bleu
"For the best flavor, make the soup a day ahead. Prep time does not include making this a day ahead."
Serving Size: 1 (857 g)
Servings Per Recipe: 4
"Awesome! This is a warm, comforting dish. The only modification I made was to infuse the olive oil with fresh, cracked garlic cloves instead of using the powder. It gave it a subtle hint of fresh garlic. Also, I think that refrigerating it overnight to allow the flavors to combine and develop is essential if you have the time. Absolutely wonderful - well done!"
"This is a soup that has perfectly balanced,deep,rich flavours.Elegant enough for a dinner party,yet satisfying enough for a working lunch. This recipe is also easy enough for those who are not terribly confident in the kitchen,to produce a great tasting dish. A triumph-thank you for posting. Made for PRMR."
"I've made this recipe countless times and it is always a wonderful treat! I made it this weekend, and had to use swiss and mozarella cheese (no gruyere in the house) and it turned out beautifully, as always.
Toasted up the french bread I made yesterday, with olive oil, salt, a bit of parmesan and oregano, cut into 2 inch cubes, makes it nice when you dig your spoon into that cheesy goodness to get a chunk of toast like that.
Thank you for sharing a really great soup recipe."
"I was absolutely speechless after my first bowl of this soup. I have never made a soup from scratch before and found it to be amazingly simple and easy, too. I refrigerated the soup in the Dutch Oven for two days rather than one -- something came up and so it was in a day longer than it calls for in the recipe. It was delicious but since I am a new widower and there is just me and the dog, I saved and froze equal portions for my two adult daughters. Boy are they in for a surprise."
"Major yummy. Definitely make it a day ahead, the difference is notable."
"Great with our roast beef sandwiches tonight! I made a number of changes--only out of necessity and for fewer people. Only used 1 onion, and instead of beef broth (didn't have any), used beef Better than Boullion, along with a good splash of burgundy wine but, unfortunately, no brandy on hand (will have to get some just for this recipe). For croutons, used 2-day old ciabatta bread from Tish (Recipe 29253), and mozzarella cheese. Didn't wait a day (couldn't
:-O). Leftovers tomorrow! Thanks for sharing, 2Bleu!"
"I was craving French Onion Soup and this hit the spot. My boyfriend ate it and he doesn't even really like French Onion Soup. (He was not a fan of the crouton, but that is personal preference.) I followed the directions as close as possible. I used cab merlot for the wine. And accidentally only bought 2 cartons of beef broth/stock (they don't sell broth where I live) which only equals 8 cups...so just made it with that. Also I used Dutch Havarti for the cheese (it was on sale, looked like swiss and I couldn't find Guyere) and that tasted good...as the melted cheese is my favorite part. Lastly, I didn't let it sit over night as I was craving it and wanted it for dinner. Still tasted good, but will probably taste just as good, if not better for tomorrows leftovers/dinner."
"Delicious. I made this for my dinner party late night and everyone rated it a 5. thanks for sharing"
"absolutely fABulous! Made and eaten same day ... i just had it simmering for a couple hours. Oh and I didn't add brandy cause i never drink it so don't keep it stocked - i personally don't think it would have that much difference. mmmmmmm so scrumptious, thank you for posting :)"
"Really loved this soup. I did make half a recipe and made it one day in advance for the flavors to meld. I don't think you would have to make it ahead but it was great."
"This recipe is AWESOME. It is BETTER than aby soup I have had in a restaurant. I think its the red wine. So yummy! Thank you!"
"I totally agree with the name of this recipe! It certainly is the best. I don't have a dutch oven so cooked it on the stovetop over the lowest heat. I also found that it fit nicely into my WW programme as a filling meal with relatively few points (I went light on the cheese of course... bf didn't!) Thanks for a wonderful recipe!"
"We liked this recipe very much. I made this for a soup and sandwich night and the family really enjoyed it. I plan on making it again this winter, its a very economical soup and tastes great. Thank you for sharing your recipe."
"I made this a few days ago with great results. It really did taste like something out of a fancy bistro! And the homemade croutons really make this even more excellent."
"Yummy! I love French Onion Soup and think I've made it almost every way possible, lol. But, I've never added brandy to it before - it really added a great flavor. I did make it a day ahead and let the flavors meld. Leftovers were even better. Thanks 2Bleu for a great new favorite. Made for Photo Tag."
"This was an excellent French Onion Soup! I have never used brandy when I've made this before, and I think that's the secret ingredient. It also always helps to let the soup sit overnight. I didn't realize that I didn't have any bay leaves until I'd already started cooking. I subbed some oregano and basil. It was still great, although different from the classic soup. I just started my new job, and I had a couple of girls over for dinner. I'm now famous for my French Onion Soup :-D Thanks Bird&Buddha!"
"This is a delicious French onion soup recipe. I love the flavor and love the Gruyere cheese with this. Very good!"
"Terrific recipe for French Onion Soup. I really enjoyed the flavor of this. The brandy and wine give such a wonderful taste to the onions. It was pretty chilly here in Maine last night, so it was a perfect choice for dinner. Only thing I changed was to use Jarlsburg cheese instead of the Gruyere."
"Mmmm good! I used veggie broth instead of beef, and did leave out the brandy. I used rye french bread which was great! Thanks Bird! Made for Review My Recipe game."
"You do know, don't you, that I now must forgo my favorite stand-by version of this soup for yours... *drums fingers*... Holy cow, this was utterly perfect! The thrill started for me while caramelizing the onions. As the minutes sauntered by, the aroma became more and more intoxicating as I stirred until (OMG!) I ended up caramelizing the spoon, and then my arm, which, of course, I had to nibble on. (Hey, it's my arm!) This is the first time I've used brandy in a French onion soup even though many versions call for it, and I'm not sure if that's what made this difference, but I don't care... I'm sticking to this recipe like super glue! Even my husband adored this and could be heard moaning with pleasure while slurping. (It's ok. I alerted the neighbors that we were having a particularly fine soup that evening.) Thank you SO much for this fantastic keeper!"