Comments on: Gooey, Cheesy Baked French Onion Soup

By: Lynell

Lynell — Thu, 13 Jan 2011 15:24:12 +0000

I’m on a huge soup kick lately with the cold weather and this looks heavenly. I only really started to take cooking seriously in the last 1.5 years or so, and have been amazed how, really, easy it is to make delicious and soul-warming soups. I’m adding this one to my recipe stack.

By: Renee Schettler Rossi, LC ÜberEditor

Renee Schettler Rossi, LC ÜberEditor — Thu, 13 Jan 2011 00:05:54 +0000

You’re very welcome! Love those cooking epiphanies. Just love them.

By: penorcas

penorcas — Wed, 12 Jan 2011 18:02:07 +0000

I made 1/2 recipe yesterday and was immediately enlightened. My chef always told me to only use yellow onions for French onion soup, so I broke the rules. The soup had a sweetness previously untasted and caused probably by the leeks. Thank you for this taste bomb.

By: Rita Spratlen

Rita Spratlen — Tue, 11 Jan 2011 03:44:23 +0000

This recipe makes me so-o hungry for this soup. I am going to have to make it soon! Thankyou!Rita

By: David Leite

David Leite — Tue, 11 Jan 2011 01:05:54 +0000

Then you must make it, and you must post. Any pix send my way and I’ll post here for you.

By: Chez Us

Chez Us — Tue, 11 Jan 2011 00:58:14 +0000

OH, I love cheesy gooey French Onion Soup; have not had in years. You have inspired me to feed that craving!!

By: David Leite

David Leite — Sun, 14 Nov 2010 20:49:10 +0000

Barbara, my guess, as Beth indicates, is the broiler. How long did you keep it under the flame? It needs time to melt and brown. Also you want to keep it not too close (where it will burn) and not too far (where it will take a long time to brown).

By: Beth Price, LC Director of Recipe Testing

Beth Price, LC Director of Recipe Testing — Sun, 14 Nov 2010 20:46:27 +0000

Hi Barbara,

Sorry that you did not get a gooey-licious cheese top. Perhaps a bit more cheese? How long did you run it under the broiler? Let us know if you try it again.

By: Barbara

Barbara — Sat, 13 Nov 2010 13:40:37 +0000

How do you make the top gooey and burnt? We tried it last night but it did not form a cheese top over the crock.

By: Testers' Choice

Testers' Choice — Mon, 13 Jan 2003 21:27:28 +0000

[Sara Pitts] I wish it had been colder down here in Atlanta when I made this; it will make a great snow day-meal sometime! Rich and sweet, the soup balances well with the saltiness of the Gruyère crouton on top, but is just as good without it. It takes some time to pull all the ingredients together, but it still a simple recipe and definitely worth the effort.