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French Onion Soup

French Onion Soup recipe
photo by:kraft
Nothing warms the heart like bites of crusty, cheesy French bread and a steaming bowl of onion soup. Our simple recipe takes just 10 minutes to prep.
time
prep:
10 min
total:
55 min
servings
total:
6 servings, 1 cup each
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posted:
1/24/2007
I liked this but next time I may "doctor it up" some. Lacked a rich taste and was a little watery. May use some of the suggestions as shown here by other reviewers. I used croutons instead of the bread.
posted:
1/24/2007
I used gruyere cheese and all broth instead of water. I add a pinch of dry ground mustard to the onions and a dash of worchestershire sauce for richness.
posted:
1/24/2007
I'm with Omerus - not enough depth. I carmelize the onions, add white wine and broth, no water, and mix Fontina and Swiss cheeses on top.
posted:
1/24/2007
Some recipes get such varied reviews, like this one. I believe that is because everyone's tastes are different. Personally, my husbad and I like dishes with lots of flavor, so when I find a recipe that I want to try, I usually add or change a few things from the start, especially if it sounds too bland for our taste, or use the recipe as a "base" or starting point for my own creation. I added fresh garlic to the onions while cooking and used butter instead of margarine. I also added less water and more beef broth and toasted thick french bread slices in the oven that were buttered and sprinkled with a little garlic powder. I also added a variety of cheeses on top. And yes, it is even better the second day!
posted:
1/23/2007
Making french onion soup is an art. A good soup has a complex nuance and this doesn't. Were I to improve this recipe I would add some Port wine, some nutmeg, use vidalia onions go with a sharper cheese.
posted:
1/3/2007
Soo yummy! I didn't have all the ingredients on hand so I hand to make some changes: I used 2 beef boullions dissolved in 2 cups of water, and added 1 cup of plain water. Didn't have french bread so I toasted loaf bread cut into cubes and brushed with olive oil, salt, and pepper at 400 degress. Had to use American cheese instead of swiss.....It still was fabulous!
posted:
12/25/2006
I like this recipe but next time I will add more broth, or just not add any water at all. It was way too watery.
posted:
11/8/2006
Really easy and the family loved it. I did have to put a packet of dry onion soup in it to give it more flavor. Once I did it made fantastic dish for a cold autumn lunch.
posted:
11/6/2006
This was a great recipe, very easy to make. But I think next time I would add an extra can of beef broth to it. Didn't really taste to beefy to me. I think it got watered down when adding all those cups of water. But other than that was excellent. Could eat it everyday all day!!
posted:
11/1/2006
Used an extra cup of water to stretch the soup- but it turned out too watery. Soup tastes better after it sits overnight in fridge. Next time, would add one can of beef consumme in addition to the broth for more flavour. Can use croutons instead of french bread.
K:33875v6 :64380
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