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

By: Lisa

Lisa — Sat, 11 Feb 2012 23:02:55 +0000

I have to say, I’ve made this recipe at least 3 times. It is very time consuming but well worth it. It isn’t salty and the flavor is wonderful. I’ve had people try it who say it’s the best they have ever tasted. For those of you who have troubles, I’m thinking maybe you rushed the cooking? You don’t need to tend too much, but it takes a good 5 hours of cooking time and needs patience. This is the number one recipe in my book. And, now I know why it costs upwards of $6 a crock in a restaurant. We skip some calories by eliminating the bread and having a small amount of reduced fat swiss instead. But try it and adjust as you need to. It really is fabulous. Thank you for sharing. It’s a number one in my book.

By: Happy Foodie Holiday : February 4 is National Homemade Soup Day | Fussy-Foodie

Sat, 04 Feb 2012 21:22:57 +0000

[...] Best French Onion: Ingredients include unsalted butter, yellow onions, water, dry sherry, low-sodium chicken broth, beef broth, fresh thyme, bay leaf, salt, pepper, baguette and shredded Gruyere cheese. Found at Cookography. Share this:TwitterFacebookLike this:LikeBe the first to like this post. Posted in Happy Foodie Holidays | Tagged Easy Soup, Fussy Foodie, Happy Foodie Holiday, National Homemade Soup Day, Orlando Eats, Orlando Food, Soup, Sweet tomatoes, Top 25 Soup List, Yelp.com [...]

By: Why isn’t it Winesday Evening Yet? « Dessert Duchess

Why isn’t it Winesday Evening Yet? « Dessert Duchess — Wed, 01 Feb 2012 22:23:46 +0000

[...] Recipe adapted from the blog Cookography.com. [...]

By: Tammy

Tammy — Sun, 29 Jan 2012 23:44:10 +0000

I have never made french onion soup before. I substituted provolone for the gruyere cheese and this was absolutely the best onion soup I have ever eaten. I will definitely make it again. A little time consuming, but I cooked other stuff while I was making it! I highly recommend this recipe!

By: Shirley

Shirley — Tue, 24 Jan 2012 22:00:11 +0000

I was disappointed, my onions turned black and I had to discard them. I would recommend a lower temperature as my onions turned black while I still supposedly had another 1/2 hour or so to go.

By: Mchael

Mchael — Tue, 24 Jan 2012 01:35:00 +0000

I will have to defer to Julia Childs recipe…She adds cognac to finish it off and she also makes a roux after browning the onions. This adds more flavor, and of course thickens the broth. She also adds a cup or so of wine (red or white) for additional flavor. This is not to say that Cooks suggestion of browning in the oven doesn’t work, I am sure it does. I personally like to brown my own onions so I an control the darkness et. al. Julia also added the cheese directly to the bowl, added more on the top, places it in the oven and baked it. This is amazing too. Try the Cognac, I know some of you have already. I just put a tsp in each bowl. These are my thoughts only…

By: Simplovore

Simplovore — Sat, 21 Jan 2012 21:40:24 +0000

The solution is to make real broth. This recipe is fine once you do that. There just no other way. To try to make French food with Swanson and Pacific products is like making a Bentley with Naugahyde and a ‘genuine’ Formica wood burled dashboard.

What this recipe will get you is “French style” food. There’s a reason French cooking is admired the world over. The French know how to cook, and take the time to do it. Making stock is fun, easy, and cheaper. And at the same time you can make enough for a Bourguignon and a brown sauce for later.

You can do it.

By: Herb

Herb — Sat, 21 Jan 2012 15:29:08 +0000

I’ve used this method numerous times with excellent success (minor changes to the broth to add depth). Never once have I had black onions. Do you think your oven temp is too high? An oven can be 50° off in some cases. A simple oven thermometer will tell you and they aren’t that expensive.

By: honeill

honeill — Fri, 20 Jan 2012 11:51:59 +0000

have not used this recipe but something similar. have problems getting the taste just right. not enough bite in it or just missing something. used all same ingredients. any suggestions?

By: Jan B

Jan B — Tue, 17 Jan 2012 19:54:47 +0000

“Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.”
When I returned the pot to the oven w/the lid slightly ajar, and came back after an hour to stir again (I was out shoveling snow), my onions were black! Was I supposed to lower the oven temp?

By: Randall

Randall — Fri, 06 Jan 2012 00:29:07 +0000

add a touch of Worcestershire for more depth.
Great!

By: joannie s

joannie s — Mon, 02 Jan 2012 19:06:41 +0000

I’ve been cooking for 50 years-have never heard of this method. Sounds great-thre onions are in my oven right now! Thanks.

By: Barb

Barb — Sun, 01 Jan 2012 16:27:59 +0000

Incredible recipe. Oddly enough, I’d been thinking I would love to make French Onion Soup, IF ONLY I didn’t have to stand there and stir the onions, and wondered if I couldn’t carmelize the onions in the oven. Then…I found this! It is so easy and so delicious. I can truthfully say, it’s the best French Onion Soup I’ve ever made, or eaten anywhere at any time. How’s that for an indorcement? Bravo

By: Terri T

Terri T — Wed, 28 Dec 2011 21:05:31 +0000

I made this recipe for our family Christmas Dinner…It was fantastic!!!!!! LOVED IT! I make a good french onion soup but with the baking of the onions and the ingredients that the recipe called for was really the BEST I’v had!!!At first I was not going to use all the onions (its a lot) but glad that I did since they bake down so much and I’m glad that I made it 3 days before..the favor was right there,,,!!! Thank-you so much for the recipe……its a keeper!!!!!!!!!!

By: June

June — Wed, 28 Dec 2011 18:13:26 +0000

I made this for my birthday celebration and it turned out fantastic. I bought prime rib bones (they were cheap) and made my own beef stock so the flavor was rich and lovely with much less salt. Cooking the onions in the oven was great! I will cook batches of carmelized onions and freeze them for future use using this method. LOVED IT and so did my guests.

By: French Onion Soup | South Philly Food Co-op

French Onion Soup | South Philly Food Co-op — Tue, 20 Dec 2011 12:03:40 +0000

[...] camp. There’s apple cider in some, and balsamic vinegar in others. Some recipes include three hours of baking onions. Some use chicken stock, some use beef stock and some use a [...]

By: What are you cooking for dinner this weekend?

What are you cooking for dinner this weekend? — Mon, 19 Dec 2011 01:02:17 +0000

[...] a link to the recipe which is a cooks test kitchen recipe. Pretty easy to make and smells great. The Best French Onion Soup (…ever!) Everyone has a plan until they get hit– M. Tyson Reply With Quote + [...]

By: Linda

Linda — Sat, 17 Dec 2011 21:41:02 +0000

I made this over Thanksgiving – nothing like a major holiday to test drive a recipe, I always say. Anyway, it came out very well. I made rather a lot, and we found that the flavours were enhanced after 3 days in the ‘fridge. I am making it again for Christmas, and I will do it on the 23rd so it is suitably matured. Very nice recipe. Thank you.

By: Roxygirl

Roxygirl — Sat, 17 Dec 2011 01:09:51 +0000

I am about to make the soup with dry vermouth…. Wish me luck!

By: Rick R

Rick R — Fri, 09 Dec 2011 04:52:26 +0000

DRY VERMOUTH NOT SHERRY UNBELIEVABLE