French Onion Soup Recipe - Food.com (2024)

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photo by Andi Longmeadow Farm

Reviews

1. This is at best ok as a lazy way to make the soup.<br/>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.<br/>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

   vieux

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2. 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!

   Missyb33

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

   Kirstin in the Couv

4. 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.

   Jayne66

5. 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.

   Jill77

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Tweaks

1. 5 stars is not enough for this recipe. It was fantastic. I used four varieties of onions (yellow, white, red and vidalla) and used a 1/2 cup of unsalted butter instead of the oil. I cooked the onions on med-low heat until carmalized. about 45 minutes. I also added a little Worchester sauce. Followed the recipe from that point forward. The end results were wonderful. The broth was rich with a good onion flavor and a hint of sweetness.

   RogerOH

2. Halved the recipe and used butter instead of oil, thats the way my mama did it :)<br/>Great recipe! Tastes just like I remember from my childhood. Served with toasted french bread smothered in pepper jack and cheddar.<br/>Thanks for a keeper MizzNezz<br/>Even my boyfriend loved it and I am not sure he's an onion guy :)

   sapowell

3. X-tra good recipe, easy to put together, and makes a delightful presentation. I followed this exactly, and enjoyed this immensely. I used a Malian sweet onion and feel like the sugar was not needed at all (was a bit sweet with the sugar). And since I used my homemade broth, I added 1/8 teaspoon salt, to bring out the richness of the broth and onion. With these slight changes, I know this is a 5-star and would probably go without the sugar and add some butter instead of oil next time. Great recipe, and I thank you so much for posting! Will make again. March 2010

   Andi Longmeadow Farm

4. Absolutely amazing! I put more onions and butter instead of oil and it came out wonderfully rich and full of flavor.

   ChefPup

5. Great Recipe. I like this one better than a different one I used which called for white wine. It's cheaper, and tastes just as great, if not better. I did add 6 cups of broth instead of 4 though, since there are plenty of onions to make more. Topped with the bread and cheese, this recipes tastes BETTER than the stuff you get in restaurants sometimes...

   Devonshire with a T

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