No ImageFrench Onion Soup

Did you make it? Rate it!

  1. Pamela Moore

    Fabulous! Even without the alcohol and recommended seasonings. I used a special variety of North Carolina sweet onions that our local roadside farm stand sells for only a few weeks in the spring. I used Herbs de Provence, Costco salt free seasoning, sea salt and fresh ground pepper. I used organic beef Better than Bouillon (great stuff) and needed to make it a bit stronger than the directions on the jar to make that soup taste rich enough. Made the toast with French Gaelic cheese (mild Swiss flavor). Really appreciated the detailed instructions on how to caramelize the onions. Thanks! Great recipe!

    xxxxxyyyyy

  2. Kathleen

    Loved it, followed recipe to a T, I love caramelized onions and the one with brie is looking like another to try.

    xxxxxyyyyy

  3. Kelly Bambrough

    It turned out great! I substituted it with red wine. Added 3 different kinds of onion.( Red, white, and Spanish.) Along with the garlic, thyme and Bay leaf, I also added worshire sause. Add a little more Brandy. When I was done toasting the baget. I added 3 different cheese’s. The family loved it and will make it again.

    Show Replies (1)
  4. Ann Soldano

    Deep flavor! What really made it was the vermouth, the Brandy, and the thyme. Do you not omit it. It’s so delicious. I was just going to wing it making French onion soup, and then I saw this recipe! it’s wonderful.

    xxxxxyyyyy

  5. Alan

    It turned out wonderfully. Everyone loved it

    xxxxxyyyyy

    Show Replies (1)
View More