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"I've made these and they are excellent. Found the recipe on here so I didn't have to type it up for my MIL. The only change I made was to bake them longer than required since we like our onions softer than the doneness associated with the cooking time in this recipe. They were very crunchy and as good as any I've had in a restaurant."
"My family, which has 3 picky eaters, really enjoyed this soup. I've never had the Lone Star version. I used a small diced onion instead of the pearl onions and reduced the poultry seasoning down to 1 tsp. Will be making again."
"I used the zest of 4 medium/large lemons and these came out perfectly lemony. I did use the fresh lemon juice and not the extract. They were crisp and buttery just like shortbread should be. Just the right amount of sweetness. Our family absolutely loved them. Thanks for such a great recipe!"