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really nice, I made it to use as a base for a casserole, but then i liked it so much i ate it
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!
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.
Very good recipe. I did add 2 tbsp of red wine... thanks
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
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