Baked Beefy Onion Soup Recipe

5 2
Baked Beefy Onion Soup Recipe
Baked Beefy Onion Soup Recipe photo by Taste of Home
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Baked Beefy Onion Soup Recipe

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5 2
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This is the only onion soup recipe I know of that is baked in a casserole, making it easy to serve to a crowd as a fist course. I love this recipe for dinner parties because it can be made ahead. This rich soup can also be a meal in itself.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + simmering Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + simmering Bake: 50 min.

Ingredients

  • 1-1/2 pounds meaty beef soup bones
  • 2 quarts water
  • 1 medium carrot, quartered
  • 4 black peppercorns
  • 3 teaspoons beef bouillon granules
  • 2 sprigs fresh parsley
  • 2 large onions, thinly sliced
  • 1/4 cup butter or margarine
  • 6 slices French bread (1/2 inch thick)
  • 6 slices Swiss cheese

Directions

In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six oven proof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350° for 50-55 minutes or until golden brown. Yield: 6 servings.
Originally published as Baked Beefy Onion Soup in Reminisce January/February 2004, p48

Nutritional Facts

1 cup: 474 calories, 23g fat (13g saturated fat), 80mg cholesterol, 932mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 26g protein.

  • 1-1/2 pounds meaty beef soup bones
  • 2 quarts water
  • 1 medium carrot, quartered
  • 4 black peppercorns
  • 3 teaspoons beef bouillon granules
  • 2 sprigs fresh parsley
  • 2 large onions, thinly sliced
  • 1/4 cup butter or margarine
  • 6 slices French bread (1/2 inch thick)
  • 6 slices Swiss cheese
  1. In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
  2. Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six oven proof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350° for 50-55 minutes or until golden brown. Yield: 6 servings.
Originally published as Baked Beefy Onion Soup in Reminisce January/February 2004, p48

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