French Onion Soup

French Onion Soup

Try this French onion soup recipe from Betty Crocker.

by 7  people
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add a comment
Recipe from Betty Crocker
SERVINGS
4
PREP TIME
20 mins
TOTAL TIME
1 hr 30 mins

French Onion Soup

Try this French onion soup recipe from Betty Crocker.

Recipe from Betty Crocker
Recipe from Betty Crocker
French Onion Soup
SERVINGS
4
PREP TIME
20 mins
TOTAL TIME
1 hr 30 mins
by 7  people
add your rating
add a comment
Ingredients
  • 4   medium onions
  • 2   tablespoons butter or margarine
  • 2   cans condensed beef broth (10.5 ounces each)
  • 1 1/2  cups water
  • 1/8  teaspoon pepper
  • 1/8  teaspoon dried thyme leaves
  • 1   dried bay leaf
  • 4   ounces Gruyere, Swiss or mozzarella cheese
  • 4   slices French bread (3/4 to 1 inch thick)
  • 1/4  cup grated Parmesan cheese
Related Video
How to Make Onion Soup

This onion soup is one of the simpler French recipes to make and combines a salty-sweet flavor.

Directions
1. 
Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
2. 
Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
3. 
Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyere cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
4. 
You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
5. 
Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyere cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
6. 
Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.

nutrition information

Per Serving: cal. (kcal) 450, Fat, total (g) 19, chol. (mg) 50, sat. fat (g) 11, carb. (g) 46, Trans fatty acid (g) 1, fiber (g) 4, sugar (g) 6, pro. (g) 24, vit. A (IU) 486, vit. C (mg) 4, sodium (mg) 1390, calcium (mg) 454, iron (mg) 3, Vegetables () 1, Starch () 3, High-Fat Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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