- 1/4 cup butter, cubed
- 4 large onions, sliced
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 2 cans (10-1/2 ounces each) condensed French onion soup
- 2 cups water
- 1/2 cup grated Parmesan cheese
- 9 slices French bread (1/2 inch thick)
- 9 tablespoons shredded Galbani® Part Skim Mozzarella Cheese
- In a Dutch oven over medium-high heat, melt butter. Add onions; saute until tender. Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in Parmesan cheese.
- Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Sprinkle with mozzarella; broil for 2 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Yield: 9 servings (2-1/4 quarts).
Reviews for Dutch Oven French Onion Soup
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"This is a good "base" recipe- I made it with the following alterations:I substituted the water for additional beef broth. I also reduced the amount of sugar by about half, and used balsamic vinegar to balance the sweetness. I used about 1/3 cup of butter instead of 1/4 cup.I would use this as a launching pad to suit it to your tastes- other times I have added Worcestershire sauce or powdered onion soup mix."
"It was WAY too sweet, I agree about withholding the sugar. The onions were delcious, but the soup itself sucked. Sorry!"
"This soup was sweet - maybe if you left out the sugar it would be okay but with it in, it was awful."