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French Onion Soup Recipe

100% would make again

I got this savory recipe from a co-worker my first year out of college. It's been a family favorite ever since. --Janaan Cunningham

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8 Servings
Prep: 20 min. Cook: 1 hour 55 min.

Ingredients

1/4 cup butter
2 pounds onions, thinly sliced
1 tablespoon sugar
4 tablespoons all-purpose flour
3 cans (14-1/2 ounces each) beef broth
2 cups water
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon beef bouillon granules
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 slices French bread, toasted
1 cup (4 ounces) shredded Swiss cheese

Directions

In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour.
Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper.
Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes.
Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400° for 5 minutes. Yield: 8 servings.

TEST KITCHEN TIP Refrigerate the onions before slicing—your tear ducts won't get as much of a workout!

Nutrition Facts: 1 serving (1 cup) equals 346 calories, 12 g fat (7 g saturated fat), 28 mg cholesterol, 1,122 mg sodium, 49 g carbohydrate, 4 g fiber, 12 g protein.

French Onion Soup published in Test Kitchen Favorites 2004 , p64

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