"I made this for Thanksgiving the other day and it was very yummy! It was extremely simple to make, as I just used pack pumpkin in a can. I'm only giving it 4 stars instead of 5, because it took the addition of some rum cream (or rum sauce if you have some) to make it absolutely perfect. The rum cream made it a 5 star dish that I will now make ever""

"This is the only recipe I will use for french onion soup from now on. I, like others, was initially skeptical of the large amounts of alcohol in the recipe, but makes it a much richer and layered stock. It may be "alchololy" if people don't let the soup simmer as long as Ina says. I substituted mushroom stock one time and then chicken stock on another occasion for the veal; both worked well. In the final step, I included toasted french bread and provolone cheese. Be sure to leave the lid off the pot when caramelizing the onions or else they won't turn brown. I also use "Better than Bouillon" brand for the beef stock, which is the best I've found taste-wise.

"This is the only recipe I will use for french onion soup from now on. I, like others, was initially skeptical of the large amounts of alcohol in the recipe, but makes it a much richer and layered stock. It may be "alchololy" if people don't let the soup simmer as long as Ina says. I substituted mushroom stock one time and then chicken stock on another occasion for the veal; both worked well. In the final step, I included toasted french bread and provolone cheese. Be sure to leave the lid off the pot when caramelizing the onions or else they won't turn brown. I also use "Better than Bouillon" brand for the beef stock, which is the best I've found taste-wise.