We made this for dinner last night and it was delicious. My husband told me we can have it every week.
This recipe is good but a little time consuming. I used fresh thyme, garlic cheese butter, Vidalia onions, whole wheat flour, and better than bouillon for the chicken and beef broth. I marinated the steak over night because I had a last minute change in dinner plans. I caution you on how high you have the heat for this recipe, I found the recommended levels to be a bit high. I almost burned the onions and the broth evaporated a little more than it probably should have, but maybe it's just my stove. I served this with a side salad and would make this again as an alternative to a traditional French onion soup.
This soup is awesome! We tweak it slightly to accommodate my husband's gluten-free diet. We substitute rice noodles for the soba and add an 8 oz. carton of sliced mushrooms to the soup. Great on a cold night!
This has a great hearty flavor. I think it would be better with orzo noodles or omit the noodles altogether. I used Gruyere cheese -- yum. I served it with the Chardonnay I had opened to use in this recipe, but should have opened a red wine.
Not terrible...excellent! The best French onion soup I've made. No substitutions - followed the directions exactly. My family says to replace all of my previous onion soup recipes with this one. Doesn't get any better than that.