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Reviewed: Aug. 11, 2008

Excellent! I was a little worried about using chicken broth instead of beef, but was really happy with the way this turned out. I used a combination of mozzerella and parmesan as I didn't have Gruyere. I also added a little fresh parsley. Thanks for the recipe!

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3 users found this review helpful

Reviewer:

SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Nov. 27, 2005

Good general recipe, however, I did not feel that chicken stock was appropriate for french onion soup. I used beef stock instead and also added a bit of sugar to the onions to help carmalize. Soup turned out very tasty and the family loved it. Thanks!

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Reviewer:

LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Nov. 21, 2005

This recipe was wonderful! I followed the directions and cook times exactly, the only substitution was that I used 1 quart vegetable stock and 1 quart chicken stock, which complimented the flavor I thought. I have never made any kind of soup before, but since my bf and I both love French Onion soup, and this seemed so easy I decided to give it a shot. So glad I did, it was the highlight of the meal.

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Reviewer:

PANGIA


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Reviewed: Oct. 20, 2005

Absolutely delicious...worth the time. (It took me at least twice as long to cook the onions.) I loved the addition of bay and fresh thyme, which I had not put into french onion soup before. It's worth splurging on a very good cheese for this recipe. On to the inevitable substitutions. I did not have the port so I increased the amount on white wine. I wasn't confident my bowls could be put under the broiler, so I baked mine at 375 degrees for 15 minutes with fabulous results. Thanks, Phil!

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Reviewer:

CATHERINE


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Onion Soup Gratinee

Reviewer:

SunnyByrd

Reviewer:

LINDA MCLEAN

Reviewer:

PANGIA

Reviewer:

CATHERINE