Dutch Oven French Onion Soup Recipe
Dutch Oven French Onion Soup Recipe photo by Taste of Home

Dutch Oven French Onion Soup Recipe

Publisher Photo
"I've also made this savory soup in a slow cooker for a fuss-free meal. It cooks on low for 3 to 4 hours." Denise Hruz, Germantown, WI
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings

Ingredients

  • 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 part-skim mozzarella cheese

Nutritional Facts

1 cup equals 192 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 875 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. 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.
  2. 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).
Originally published as French Onion Soup in Taste of Home February/March 2010, p51

Nutritional Facts

1 cup equals 192 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 875 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Dutch Oven French Onion Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 6, 2010

"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."

MY REVIEW
Reviewed Mar. 24, 2010

"It was WAY too sweet, I agree about withholding the sugar. The onions were delcious, but the soup itself sucked. Sorry!"

MY REVIEW
Reviewed Jan. 3, 2010

"This soup was sweet - maybe if you left out the sugar it would be okay but with it in, it was awful."

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