Comments on: Classic French Onion Soup

By: Audrey

Audrey — Wed, 07 Jan 2026 08:03:15 +0000

In reply to Minerva.

Yes, that’s what the recipe is wrriten for, four bowl. Just wanted to make sure 🙂

I had the same feeling with getting bowls for this soup… I had plenty of soup bowls, but just wanted something a little different. Honestly, I use them mor ethan I thought, but mostly for other soups.

By: Minerva

Minerva — Tue, 06 Jan 2026 07:58:34 +0000

In reply to Audrey.

Oh, sorry for the confusion… I meant one bowl for a quarter of the full recipe. Isn’t that how it is written? You make four bowlfuls, right? Two cups, I see. That’s what size my smallest Pyrex bowls are. I don’t know, though; I’m tempted to get something a little more artsy looking, possibly ceramic.

Thanks for the rapid response.

By: Audrey

Audrey — Tue, 06 Jan 2026 07:29:49 +0000

In reply to Minerva Moser.

Hello Minerva! Just to clarify, and sorry if I’m misunderstanding, and you cooking up only a quarter of the recipe, or you want each “bowl” to contain 1/4 of the recipe (but you’re cooking the entire recipe)?

Either way, the bowls I use, which I find contain the perfect amount of this rich soup, are 2 cups. I fill with about 1+1/2 cups soup, the rest bread and croutons.

Please enjoy!

By: Minerva Moser

Minerva Moser — Mon, 05 Jan 2026 02:53:51 +0000

I fully intend to make this soup, but I need to get some “oven safe” bowls first. What capacity (cups please, not ounces) do you advise would be appropriate for dishing up a quarter of the recipe, including the croutons and cheese? I certainly don’t want to try to serve it in a bowl where it’s all sloshing around; that wouldn’t look so nice, especially after all the time and work put into making it. Obviously, a bowl that’s too small would be a disaster, too. Merci d’avance.

By: Audrey

Audrey — Sat, 27 Dec 2025 09:19:04 +0000

In reply to David. Greta tips, David. Thank you!

By: David

David — Fri, 26 Dec 2025 17:36:30 +0000

In reply to Lotte.

I used a Swanson brand beef broth which advertises a heavier “mouthfeel” I don’t recall the words they used but it was a bit thicker than other brands I have used for soups.

Another thing that could be used to give beef broth soup more body is to add a little bit of beef gelatin. It doesn’t take very much. I’d tried that once with good results.

The recipe is fine and we enjoyed it as a starter on Christmas eve.

By: Audrey

Audrey — Thu, 25 Dec 2025 07:18:48 +0000

In reply to Todd Morehart.

That sounds exactly how a meal should be made, Todd! Sight, smell, tasting, snacks and a little wine to help round it all out 🙂

A very Merry Christmas to you as well, and hopefully this soup will help keep you warm this winter. I could sure use a bowl right now, that’s for certain!

By: Todd Morehart

Todd Morehart — Wed, 24 Dec 2025 19:26:18 +0000

Audrey, such a wonderful solution to the french onion soup problem! Red wine, white wine? chicken stock, beef stock? Well this is just perfect. Made this a dozen times or so and never had any complaints! I like using a mid shelf Merlot and use 1 1/2 cups, this leaves me the perfect amount to drink with some good crackers and brie dotted with apricot jam while preparing the soup. Mise en place begins with opening the bottle! I like to hit the hot pan with a tablespoon or two of cognac before the wine. Deep..

And I love how you can smell when the onions are perfectly caramelized, i trust it more than sight! So sweet, especially with the cognac.
Je kiffe ce que tu fais! Joyeux Noel!!
Todd

By: Audrey

Audrey — Tue, 09 Dec 2025 07:26:55 +0000

In reply to Daniella.

Lovely, Daniella! It is a soup that absolutely requires time and patience, but the onions give you no other choice for this soup 🙂

So glad you enjoyed it, it’s a lovely winter treat to have. And plenty filling as well. Merci for letting me know, I appreciate it.

By: Daniella

Daniella — Mon, 08 Dec 2025 12:51:36 +0000

I made this last night. It turned out really nice. I did use one cup less broth because of other comments and it was perfect. Had lots of onions and was thickened up just right. It is a very long process but worth it in the end.
Thank you for a lovely recipe.