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“This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion-soup lovers will enjoy.” —Gina Berry, Chanhassen, Minnesota
This recipe is:
Quick
Nutritional Facts 1 serving equals 205 calories, 12 g fat (7 g saturated fat), 34 mg cholesterol, 1,120 mg sodium, 17 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Three-Cheese French Onion Soup in Simple & Delicious October/November 2010, p19
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
A tribute to the ever stylish French Bistro, this mouthwatering recipe is topped with crunchy croutons, and tangy Swiss cheese.
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Reviewed on Jan. 05, 2012 by HMRintelman
I also added more onion soup mix. It turned out really well.
Reviewed on Jan. 05, 2012 by nancymcf
What a simple recipe with great taste!
Reviewed on Nov. 16, 2010 by ColleenaG
I found the broth to be slightly bland so I added an other 1/2 of envelope of the Onion Soup Mix and used a tablespoon of Worcestershire sauce instead of a teaspoon. Even our son, who doesn't care much for onions, loved the soup.
Reviewed on Oct. 21, 2010 by reneeross
Very easy and very delicious.
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