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Dutch Oven French Onion Soup

 Dutch Oven French Onion Soup
"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
9 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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).

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Dutch Oven French Onion Soup (continued)

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.