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Total Reviews: 4

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  • on May 13, 2013

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    This is an american version of the classic Soup a l'oignon... and was all WRONG for me. When I lived in Paris, this soup was always made as simple street fair.. hearty and delicious. The onions are caramelized first, then you add 2 or 3 tablespoons of cognac, 1/2 cup of red wine, 2 cups of beef stock, salt and pepper.... typically gruyere for the cheese topped bread. Simple, tasty and classic.

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  • on November 11, 2012

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    We found this an excellent recipe. Even those that normally would not eat French Onion loved it. As everyone's tastes are just a bit different, I will only add the following modification... more cognac! =

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  • on January 05, 2012

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    Came out great! Both husband and son loved it! I will add slightly more broth and decrease the Congac to just a sprinkle.

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  • on January 03, 2012

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    I don't think letting the onions burn is too good of an idea. Burned onions may taste good on burgers but it doesn't in soup. Maybe I missed something from the show and/or recipe but I'm thinking more beef and less chicken stock might have made it taste better. Needs some salt too.

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