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Four Way Onion Soup

Overall user rating:    rating
2 visitors have rated this recipe.
  • My husband was begging me to make onion soup, but I was afraid of the fat content. From this recipe I got some ideas. I used only 2 tablespoons of olive oil, plenty of onions, 2 tbsp. flour and about 6 cups of water boiled with 4 beef buillon cubes. I served it with toasted bread and 30 grams (1 oz) of gouda cheese instead of the parmezan. It made a light meal all bu itself and my husband loved it!

  • A lot of effort for disappointing results. I substituted vegetarian broth for the chicken broth, and think that might be a large part of the problem. The texture is similiar to the high fat version, but I missed the beef stock flavor & gooey cheese.