ADVERTISEMENT
- Real Recipes from Real People -

Martha Stewart's French Onion Soup

Misc.

A friend asked me to see if I could find the recipe for Martha Stewart's French Onion Soup. She gave the recipe on her television show no more than two months ago. Did anyone happen to get it? She is looking specifically for the one Martha gave on her show. Thanks in advance for your help. Mrs. Food

MsgID: 0023076
Shared by: Mrs. Food
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Mrs. Food
2
  Karol/Etiwanda
3
  LaDonna/OHIO
4
  Mrs. Food
ADVERTISEMENT
Random Recipes
  • Down Home Meat Loaf (using ground turkey)
  • DOWN HOME MEAT LOAF 2 pounds fresh ground turkey 1 cup finely crushed saltine cracker crumbs (about 24 crackers) 2 eggs 1 (8 ounces) can tomato sauce 2 tablespoons Dijon mustard 1 tablespoon worcestershire sauce 1 tea...
  • Southwestern Strata (Weight Watchers recipe)
  • SOUTHWESTERN STRATA "Stratas may be assembled the night before serving, covered and refrigerated, then baked the next morning." 4 slices white bread, cut into 1-inch cubes 1/4 pound fat-free deli ham, chopped 1/4 pou...
  • Zuppa's Tomato Artichoke Basil Bisque
  • TOMATO ARTICHOKE BASIL BISQUE Source: Zuppa's From: MyFox, N.E. Wisconsin, 1/4 cup butter 1/2 yellow onion, diced 3 cloves garlic, chopped 1 rib celery 1 carrot, diced 5 ripe tomatoes or 2 (16 oz) cans diced toma...
  • Slow Cooker Roasted Potatoes (using steak seasoning)
  • SLOW COOKER ROASTED POTATOES "Roasted potatoes at their best - plain and simple. Really good!" 2 pounds baby red OR Yukon gold potatoes, quartered 1/4 cup Mazola Corn Oil 2 teaspoons Weber Chicago Steak Seasoning W...
  • Warm Fajita Rice Salad with Picante Dressing
  • WARM FAJITA RICE SALAD 3/4 lb top sirloin, 1-inch thick 1/4 cup fresh lime juice 1/2 tsp garlic salt 1/2 tsp ground cumin 1/2 tsp coarsely ground black pepper 3/4 cup long-grain rice, uncooked 1 (8 oz) can whole-kerne...
ADVERTISEMENT
  • Flaky Scallion Pancakes (Chinese, Nina Simonds recipe)
  • FLAKY SCALLION PANCAKES "I will never forget my first taste of scallion pancakes as a student in Taipei. I bought them at a small stand next to the university where I was studying Mandarin. The aroma of fried scallion...
  • French Toast Tortillas with Berries
  • FRENCH TOAST TORTILLAS WITH BERRIES "Here ís a great twist for French toast - replace the sliced bread with flour tortillas!" 2 large eggs 1/3 cup milk 2 tablespoons granulated sugar 1 1/2 teaspoons rum (optional) 1/...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Martha Stewart's French Onion Soup
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!