This restaurant is located in the Ritz-Carlton, Marina Del Rey. The soup is advertised to use “California Gruyere”, and the cheese is really good. It was a bit stuck to the bread, so it could have been even better. The broth was quite tasty, and it really hit the spot.
Rating: 7.5 out of 10
Excellent cheese, good broth. I’m fairly certain that it wasn’t gruyere, even though the server claimed it to be. The cheese was very tasty, and browned nicely (as you can see). At the very bottom of the bowl, the broth was especially salty. Otherwise, it would have been top rated!
Rating: 8.0 out of 10
Why didn’t anyone think of this sooner? An onion soup with an optional glass of sherry on the side! It’ll cost you two loonies, but it’s worth it. The soup does stand on its own, but is enhanced even more by the addition of the glass you see in the picture. Good quality swiss cheese, and full control of the sherry level makes for a great soup.
Rating 7.5 out of 10
This was probably the best chicken-based onion soup I’ve had. Although it doesn’t hold up to a beef-based soup, it is pretty close. The onions were perfect, and the emmentaler was baked well. It could have used more cheese, so next time I’ll ask for extra.
Rating: 7.0 out of 10
Usually, room service in a hotel would not be a different review than the restaurant from which the food comes. However, the Bellagio’s room service has their own kitchen, and their own recipes. Actually, the room service soup is better than the soup reviewed 1 year and 364 days earlier at Cafe Bellagio. More care was taken to season the plentiful cheese, and the soup was sweet and excellent.
Rating: 8.25 out of 10
This one certainly came out looking ugly, but I was very pleasantly surprised! Although the cheese was not cooked enough, it was very good gruyere. Also, the broth was excellent, with well-caramelized onions, and a delightfully sweet taste. The scallions were helpful, too.
Rating: 7.5 out of 10
I have a pretty strict rule about restaurants having to have F.O.S. on the menu, and if they don’t have it every day, I generally will find it ineligible for this blog. However, Jeanty at Jack’s has had it on special every day for 9 months. They promise that it will continue to be available for my readers. The cheese was excellent; a combination of gruyere, fontina, and mozzarella. The broth seemed a bit bland, and I believe the onions needed a little more time to caramelize.
Rating: 7.5 out of 10
I escaped into this place just to get out of the snow. I was pleasantly surprised to find that they had F.O.S.! I guess the soup must have been calling to me. The broth was really excellent, with perfectly caramelized onions, and a hint of sherry. The cheese was a mix of swiss and parmesean. The only complaints are that the bowl is a bit small (they have two sizes, and this is the larger size), and that there isn’t enough cheese. This restaurant is located in the Arctic Club Hotel.
Rating: 7.5 out of 10
This restaurant is located in the Wynn Hotel in Las Vegas. The menu shows the soup as only containing gruyere, but clearly there is another cheese involved. The server couldn’t offer any help. The broth was excellent, and the cheese plentiful.
Rating: 7 out of 10
A very interesting Intenet recommendation! As you may be able to tell from the photo (click on it for a larger picture), the soup is served in an actual onion. Typically, I don’t enjoy the soups that are served in “bread bowls” (e.g. Panera Bread), but this one was quite good. You may be able to make out the rock salt on which the onion with its soup in it was baked. The salt remains extremely hot (so hot that you can easily get burned by trying to pick it up). The only real problem with the soup is that the excess cheese runs down the onion and attaches itself to the rock salt. It becomes very difficult to enjoy the excess cheese, since you can’t really separate it from the rock salt granuals. You end up putting the cheese and 3 or 4 granuals in your mouth, which is painfully hot, and extremely salty. It works really well to keep the soup and cheese hot, though.
Rating: 7.5 out of 10
As I always do, I inquired about the type of cheese they use on the soup. What followed was comical. Our server responded, “Uh, mozzarella.” Clearly, this was wrong (see the picture above). So, I asked another passing server, and she said (more asuredly) “Mozzarella”. So, I asked the manager, who asked the bartender (!) and he said, “Swiss.” If anyone can find out what cheese is really on there (it’s not swiss), please let me know. It was very good all around, but not nearly enough of whatever the cheese is.
Rating: 7 out of 10
Although the broth was a little weak, the cheese was plentiful (as you can see). It was a combination of jarlsberg and mozzerella. The jarlsberg was great, and the mozzerella added texture, but it wasn’t as good as the jarlsberg and gruyere at Mon Ami Gabi.
Rating 8.0 out of 10
Great broth and excellent combination of gruyere and parmesan cheese. A bit heavy on the parmesan. Well-presented in a square bowl, but no cheese over the side, which I know people often rely upon.
Rating: 8 out of 10
Underneath the breaded “shoestring onions” on top of this one is a great soup! It is difficult to tell from the menu whether or not it will really be gratinée, but indeed it is. They use a nice fontina cheese, and add something to the broth to make it fantastically rich and oniony.
Rating: 8 out of 10
One of the best broths I’ve had! Unfortunately, there was not enough cheese, and what was there was too stuck to the bread. It was a blend of gruyere and parmesean. If they could only get the cheese right, it would have made the top 10!
Rating: 7.5 out of 10
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