Rich French Onion Soup
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
10 ServingsPrep: 10 min. Cook: 5 hours
- 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
- 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.
- Cover and cook on low for 5-7 hours or until the onions are tender.
- Discard bay leaves.
- 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.
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.