Comments on: The Best French Onion Soup (…ever!)

By: Tammy Kalii

Tammy Kalii — Sun, 15 Nov 2009 21:14:16 +0000

I just finished making and eating that Onion soup and boy it was awesome. I did everything the way the recipe said accept I didnt have any bay leaves, I did use powdered tyme, next time I will get what the recipe calls for but that was awesome. Looked and tasted like it came right out of Stanley and Seaforts here in Tacoma Washington. I put it in a shallow pasta type dish so the bread and cheese and soup all mixed together just perfect. Thanks you all, that was great!

By: Renay Richardson

Renay Richardson — Sat, 14 Nov 2009 06:42:55 +0000

This is very similar to what I made tonight, on a cold and rainy night; however, I use Merlot for the demi-glaze on the onions, and I also add bone marrow to the pot, two big ones, they are cheap at the butcher or grocer, but add a lot of flavor. I also mix equal parts of the chicken stock and beef stock. The bone marrow I cook in a pot in the oven before-hand, with some beef stock, as, I have show dogs, and they love the cooled down bones. This type of bone is very safe for the dogs to gnaw on, and they get good nutrients from it. This was the best that I have made to date… Renay

By: Richard

Richard — Fri, 13 Nov 2009 22:29:17 +0000

the alcohol in the wine evaporates completely when cooked. You need not worry about alcohol being in the soup.

By: …some kind of way out of here…. » thanksgiving menu

…some kind of way out of here…. » thanksgiving menu — Fri, 13 Nov 2009 02:27:47 +0000

[...] appetizer: Butternut Squash and Caramelized Onion Tart French Onion Soup [...]

By: Jody

Jody — Thu, 12 Nov 2009 20:40:01 +0000

For those who were concerned about making extra for later or if you love the soup and intend to do it often or just love caramelized onion:

A while ago, we started cooking big batches of onions; yellow, white, red, Vidalia, whatever you can find and mixing them gives a depth of flavour, all sliced thinly with a mandolin in the crock pot. They cook for hours (for me usually 8+ hours or until they look right ie/ dark brown) but are really low maintenance, so its not big deal. (I tend to stir a couple of times total but it isn’t necessary as I’ve also done it overnight or while away and it was fine.)

Once done, to whatever darkness you are looking for, I strain them. It makes it easier to wrap in small bundles using clingfilm. Then I freeze the little bundles and take them out used whenever they are needed. It really helps to enhance flavour in anything you make that calls for unions and you’ll find yourself using it more and more often.

Pour the left over onion juices (from straining) into a container & freeze. Use it to enhance a batch of French onion soup or as a great addition to the soup for extra oniony goodness.

When you’re ready to make French onion soup you have the flavour of amazing onions cooked slowly in a few minutes. Trust me – yum!

By: A l´Oignon « Es la Cocina de Lolo 2.1

A l´Oignon « Es la Cocina de Lolo 2.1 — Tue, 10 Nov 2009 22:37:25 +0000

[...] The Best French Onion Soup (…ever!) [...]

By: Dave Darling

Dave Darling — Sat, 07 Nov 2009 21:30:40 +0000

It doesn’t matter what type of cheese you use. Don’t worry about what the recipe says, trust your taste. If it tastes good to you, then use it.

By: Dave Darling

Dave Darling — Sat, 07 Nov 2009 21:30:16 +0000

It doesen’t matter what type of cheese you use. Don’t worry about what the recipe says, trust your taste. If it tastes good to you, then use it.

By: mickey

mickey — Sat, 07 Nov 2009 01:07:15 +0000

use the cheap yellow onions..makes no difference

By: mickey

mickey — Sat, 07 Nov 2009 01:06:08 +0000

I have made this twice and agree all the steps are necessary to caramelize the onions correctly and they to let the sherry absorb. It IS the best onion soup ever!!

By: Kev

Kev — Thu, 05 Nov 2009 22:31:09 +0000

Actually from what I have read, it is actually the opposite; yellow onions contain more sugars than red onions, but red onions have less sulphur compounds and thus taste sweeter raw. But it still should turn out fine.

By: Teresa

Teresa — Thu, 05 Nov 2009 16:21:51 +0000

What other type of cheese can you use

By: SAM

SAM — Wed, 04 Nov 2009 18:55:42 +0000

I THINK THIS IS ALOT OF STEPS FOR FRENCH ONION SOUP HOW EVER I CAN SEE HOW IT WOULD TASTE GREAT.. IT JUST SEEMS THAT YOU COULD RELLY MESS YOUR SOUP UP BY BURNING OR CRUSTING THE PAN OR POT.. IM LAZY I JUST USE BUTTER ONIONS AND SIMMER UNTIL ONIONS ARE LIMP THEN I DRAIN SOME OF THE EXTRA BUTTER I USED TO TO SOFTEN UP MY ONIONS…. IF YOUR SUPER LAZY LIKE ME I GO WITH FROZEN GARLIC BREAD INSTED OG BAGGTTE!!!!

By: Brighid McCarthy

Brighid McCarthy — Tue, 03 Nov 2009 04:35:48 +0000

I cannot print this recipe from the website. I had to highlight what I wanted and print from my toolbar menu.

By: Halloween Fun and Cheeseburger Soup Recipe | Dine and Dish

Halloween Fun and Cheeseburger Soup Recipe | Dine and Dish — Mon, 02 Nov 2009 02:21:48 +0000

[...] The Best French Onion Soup Ever! by Cookography [...]

By: SAM

SAM — Sun, 01 Nov 2009 20:42:25 +0000

NOW THAT IS A LITTLE TOO AMBITIOUS.

By: Luke

Luke — Tue, 27 Oct 2009 16:24:57 +0000

I think it should be fine to use red onions. They are a bit sweeter so the soup maybe a bit sweeter. Vidalia or other sweet onions would make the soup too sweet.

By: Kate

Kate — Mon, 26 Oct 2009 18:18:22 +0000

Please explain why it’s necessary to use white onions. I always use red onions when cooking as I feel the flavor is more robust. Before I try this recipe, please tell me whether substituting red onions will ruin it.

By: courtney

courtney — Wed, 21 Oct 2009 20:19:19 +0000

i always order french onion and am usually disappointed at restaurants! this was FABULOUS! i even made my own homemade beef broth and like a previous reviewer suggested… i also deglazed using beef broth to layer the flavors… i also used a combo of butter and good olive oil at the start of the cooking process!

got fresh sourdough bread from whole foods.. chopped it in big bite size pieces, toasted and sprinkled ontop of the soup, the put a lot of Gruyère cheese on top!

AMAZING RECIPE… next time i might add a little wine in with the sherry to see if it makes it better!

By: Rebecca

Rebecca — Tue, 20 Oct 2009 21:09:29 +0000

I made this soup for a group of ladies and yummy…it is awesome. I separated some to make a bit of it vegitarian using vegetable broth and added a couple dashes of maggie seasoning as well as a few mushrooms. It is every bit as good as the portion I made with the beef and chicken broth. Worth the effort. Also served in bread bowls with cheese on top.