Rich French Onion Soup Recipe
Rich French Onion Soup Recipe photo by Taste of Home

Rich French Onion Soup Recipe

Publisher Photo
When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. —Linda Adolph, Edmonton, Alberta
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 10 servings

Ingredients

  • 6 large onions, chopped
  • 1/2 cup butter
  • 6 cans (10-1/2 ounces each) condensed beef broth, undiluted
  • 1-1/2 teaspoons Worcestershire sauce
  • 3 bay leaves
  • 10 slices French bread, toasted
  • Shredded Parmesan and shredded part-skim mozzarella cheese

Nutritional Facts

1 serving (calculated without cheese) equals 296 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 722 mg sodium, 41 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
  2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
  3. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 10 servings.
Originally published as Rich French Onion Soup in Quick Cooking January/February 2000, p27

Nutritional Facts

1 serving (calculated without cheese) equals 296 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 722 mg sodium, 41 g carbohydrate, 4 g fiber, 8 g protein.

Reviews for Rich French Onion Soup

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (3)
3 Star
 (0)
2 Star
 (3)
1 Star
 (2)
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MY REVIEW
Reviewed Feb. 27, 2014

This was excellent served in a bread bowl with provolone cheese melted over the top!

MY REVIEW
Reviewed Feb. 23, 2014

Loved it. Cut in half for just the two of us. Would make again.

MY REVIEW
Reviewed Jan. 25, 2014

Delicious! When our bread went moldy, we finished off the soup by adding macaroni - we liked it even better that way!

MY REVIEW
Reviewed Jan. 18, 2014

this had a great flavor I paired it with the salad croutons receipe on here and it was so good.

MY REVIEW
Reviewed Jan. 4, 2014

This is a very lovely recipe. I made mine on top of the stove. I reduced the butter to 1/4 cup and used a 1/4 cup of olive oil to make up the difference. I caramelized the onions first. Then completed the recipe and simmered it for quite a while on a low simmer. the smell was wonderful.Any left overs can be recycled onto several other recipes. Many good choices to choose from. Thickened as a gravy for Roast beef is one. Any left over onions makes a great topping for a cheeseburger. And add some of the broth to the meat mixture before you shape the burgers.I really enjoyed this Recipe.

Janie

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