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By popanator
on August 23, 2012
really nice, I made it to use as a base for a casserole, but then i liked it so much i ate it
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Lucky Clover
on March 10, 2011
Jackie, this may not be time consuming and complicated, but it is better than any other French onion soup I've ever made! I had to make some changes based on what I had, but nothing major. I used 4 cups of water and 5 beef bouillon cubes as the base, and I added about 1/4 cup of white wine. I think the butter is the key! It was fabulous!
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy lazyme
on September 29, 2010
This was really simple and tasty. I made it as directed except that I halved the recipe. Thanks Jackie for a great comfort soup. Made for 123 Tag.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Very good recipe. I did add 2 tbsp of red wine... thanks
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Boomette
on October 04, 2009
Yummy! And so simple. I used 2 large spanish onion. On top, I used reduced-fat swiss cheese. This is great :) Thanks Jackie :) Made for 123 hit wonders
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
What kinda gal eats a bowl of soup on a hot, humid day? A day when I have so much to do, and no time to eat. Well, I turn right to this recipe authors' recipes, that's what I do! :) Not only is this fast, and oh so pretty! ...it's a joy to eat and to be enjoyed standing right at the sink peeling apples and slurping away. I didn't change one thing about this recipe except for the servings, making 2 instead of 4. The serving size was perfect. I used Vidalia onions which are in season and have a perfect sweetness that lends itself easily to this soup. I didn't have any french bread, used an English muffin sliced in half, topped off with swiss cheese and parmesan cheese. I will be using this often and such a delightful recipe this is! Made for *Everyday is a Holiday* July 2009
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Serving Size: 1 (417 g)
Servings Per Recipe: 4
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