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

Dutch Oven French Onion Soup Recipe

Read Reviews (3)
2.5 3
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 King Arthur Unbleached 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(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (0)
2 Star
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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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