Notes: Though not necessary to
make this a superb soup, you may want to finish it off
the way restaurants do: Once the soup is finished,
divide into 4 soup crocks and top with sourdough or
French bread cubes then shredded mozzarella or provolone
cheese. Broil just until cheese has melted and browns
slightly. Make sure to put the bread cubes in first (and
not omit it if using cheese) because the cheese will sink
to the bottom of the bowl.
Make It A Meal:
this soup for tgi fridays for three years and you
need to add parm cheese to the soup and on top of
the provolone cheese
recently had lunch at a Friday's in Winston Salem
NC. I asked about the bread and was told it
was French and the cheese was a Monterey
Jack. Very good soup
and I make this at least once a month. It's quick
and easy. Goes great with garlic bread.
this recipe: We add gravy master to darken up the
broth, and add french onion flavored broth, and
lipton onion soup mix for added flavor, um,um,
wanted to let you know that I made your French
onion soup for my husband and my dinner and it
was the best I've ever had. Tank you very much!
our second anniversary...I made your soup and it
went over like a hit...so much so that I intend
to make your recipe a tradition for our next 25
anniversaries ad more .... I hope....thank you...
found your website again after a few years and
have already printed off several recipes. I had
this one but wanted to say that I used this
recipe a few years ago when I was in college!! It
was easy to make and tasted great. The soup was
something "nice" that I could serve
when I had friends or family visiting for dinner
and it wasn't too expensive or hard to do for a
college student!! Thanks for the amazing site!!
I am so glad I found this
recipe, itís truly great. I love onion soup but, I have not had any
since I became a vegetarian several years ago. I have made a
vegetarian version twice, once by substituting stock made from Knorr
vegetable bullion cubes (using twice the amount of cubes directed),
and once using Lipton onion soup and dip mix (again doubling the
amount of mix directed), both times it came out great. I would
highly recommend using the sherry, I also would recommend using
grated parm, especially if your not doing the melted cheese and
though I added twice as much thyme, and let it simmer for 2 hours to
let the flavors soak in. All in all, everyone was quite pleased !!
I make a very similar
soup, but exchange thyme for dill. I also add 2 to 3 cups of a white
zinfandel or some type of sweet wine. Yes, that does seem like a
lot, but I usually let it simmer for an hour or so and the alcohol
cooks out, but you have a nice dynamic flavor with the wine, onion,
thanks a ton !it was
I thought it was better
than TGI Fridays I added a bit more sherry and toasted Artisan
garlic bread and used Ementhal cheese. YUMMY!!!
im cooking it now, it
On the weekends I try to
make something that will last through the weekend and then some. My
husband wanted French onion soup and stumbled across this one and it
looked easy an dgood. I amde it and it was wonderful. Thank you!!
i deleted the worteshire,
substituted beef for chicken, and included bacon drippings to the
butter. my kids ate it like CRAZY!! they asked for seconds and
THIRDS! thanks for the recipe! :)
Great recipe...made it a
little richer by adding 1 cup of red wine when cooking the onions
(reduced it by half) WOW! Have had many compliments on the soup...I
am passing the compliments on to you.( the sherry is also a must)
The only thing i do
different is to add flour in with the finished sauted onions, and
butter, i find this give is a fuller, somewhat thicker flavor. Also,
i add parmesan cheese to the soup if i'm not doing the cheese on
top. If the soup is a little salty due to different beef soups, a
couple of peeled potatoes absorb it,[which in turn make great
homefries], or i add a little instant coffee granules. I enjoy your
site, and like your tips/hints/substitutes very much.
I've made this recipe
several times. My wife and I love it. We try and make it better than
the real thing every time. Even our two toddlers gobble it up.
Thanks for the recipe and awesome site.
your food be very very
godd i like alot !! tankyou
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