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Publisher Photo
Around our house, soups are always a hearty standby for supper. In this recipe, ground beef and potatoes give a new twist to traditional onion soup.
MAKES:
7 servings
TOTAL TIME:
Prep: 50 min. Bake: 10 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 50 min. Bake: 10 min.

Ingredients

  • 2 large onions, chopped
  • 3 tablespoons canola oil
  • 1 pound ground beef
  • 4 cups water
  • 2 medium potatoes, peeled and cubed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon beef bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 tablespoons grated Parmesan cheese
  • 7 slices French bread (1 inch thick)

Directions

In a Dutch oven or soup kettle, saute onions over medium heat in oil for 10-12 minutes or until golden brown. Remove and set aside.
In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss cheese, a slice of bread and Parmesan cheese. Bake at 375° for 10 minutes or until cheeses are bubbly. Yield: 7 servings.
Originally published as Potato Onion Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p22

Nutritional Facts

1 cup: 336 calories, 17g fat (7g saturated fat), 47mg cholesterol, 925mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 20g protein.

  • 2 large onions, chopped
  • 3 tablespoons canola oil
  • 1 pound ground beef
  • 4 cups water
  • 2 medium potatoes, peeled and cubed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon beef bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 tablespoons grated Parmesan cheese
  • 7 slices French bread (1 inch thick)
  1. In a Dutch oven or soup kettle, saute onions over medium heat in oil for 10-12 minutes or until golden brown. Remove and set aside.
  2. In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
  3. Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss cheese, a slice of bread and Parmesan cheese. Bake at 375° for 10 minutes or until cheeses are bubbly. Yield: 7 servings.
Originally published as Potato Onion Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p22

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