Yield: Yields 9 cups.
Served with a tartly dressed green salad, this soup is hearty and filling enough for a light supper. I like the convenience of using chicken broth, but if you have a good beef broth on hand, feel free to use it for even deeper flavor.
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It was fine, but I wasn't impressed. I did make one error that may have contributed (I only remembered to put the bay leaf in about 5 minutes before it was done) but the overall experience wasn't as good as I'd hoped.Mine turned out rather sweet and almost totally lacking in the tangy and deep earthy flavors key to a good French onion soup.True this is a lighter version, but in my estimation it was more than light; it just wasn't something I was proud to serve.I'm grateful to cooks who are working on French onion soup recipes that incorporate chicken stock (since I don't eat beef) but this one needs more work before I'll serve it again.
When looking for a simple and inexpensive cooking solution for interesting meals, I always use College Inn Broths and stocks. This message is being posted on behalf of Del Monte and we hope that it is of interest for you.
As per usual, a "Fine Cooking" recipe that got rave reviews at the dinner table! Very flavorful with just the right amount of onions. It was served on a very cold winter night; everyone said that it could have been a meal just in itself! Thanks! Your magazine makes us better cooks with every recipe; love you guys!
Delicious. Perfect soup for lunch on a cold day.
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