"This was very easy, and very delicious! It is rich though, just a warning. I used russett potatoes and just sliced them as thin as I could get them, which was not that thin. It still came out great. I think next time I might try yukon golds for a richer potato and maybe use a lighter milk. I don't know if that will work, but the cream is just so rich for my taste. Definitely try it just like the recipe says though! It is so good.

"I made it this weekend, and it turned out great! I used 6 onions because a couple of mine were small- I used 4 vidalia and 2 yellow, enough to fill up my large stock pot about halfway. I had never caramelized onions, but apparently you just have to be patient, and stir every few minutes until they turn a nice brown color- be careful when you stir near the end not to break them up into mush. Before I added the broth, I dissolved 2 boullion cubes in the 2 quarts of broth. Used swiss for the cheese. I have always wanted a recipe for French Onion Soup and now I have one! Might see if I can cut back on the butter next time, so I feel less guilty for eating so much.