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Company Onion Soup

Ingredients

  • 4 tablespoons unsalted butter
  • 4 large sweet or Walla Walla onions, sliced
  • 1 tablespoon sugar
  • 6 cups beef broth, divided
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste
  • 4 thick slices French bread
  • Additional unsalted butter
  • Garlic salt or 1 garlic clove, halved
  • 1 cup shredded Gruyere or Swiss cheese

Directions

  • 1. In a Dutch oven, melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes. Add remaining broth, Worcestershire sauce, salt and pepper. Cover and simmer for 30-40 minutes.
  • 2. Meanwhile, spread both sides of the bread with additional butter; sprinkle with garlic salt or rub with the cut-side of garlic clove. Broil bread until golden brown, then turn and brown other side. Ladle soup into individual ovenproof soup bowls. Float a slice of bread in each bowl and sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately.

Nutrition Facts

1 cup: 380 calories, 23g fat (13g saturated fat), 60mg cholesterol, 1548mg sodium, 31g carbohydrate (14g sugars, 3g fiber), 15g protein.

Reviews

Average Rating:
  • chocoloffee
    Apr 28, 2016

    I'm embarrassed to admit this, but I'm 49 and this was my first time making onion soup. Not sure why, since I absolutely love it! When I saw that this recipe is "Contest Winning," I had to try it... and invited my daughter and son-in-law for dinner, since onion soup is one of their faves as well. Yes, this takes a bit of time. But it's not difficult at all - it's super easy; the time is mostly in the cooking of the onions, and the simmering... which serves to infuse the flavors throughout, and is *very* worth the time. I did find this is quite onion-heavy... which I love, but just a note for those who prefer a thinner, more 'brothy' soup. (On that note, I used Campbell's ready-to serve 900 mL tetra pack beef broth; one tetra pack is roughly 3 1/2 cups.) I used sliced French baguette and Swiss cheese. This was an absolute HIT with *everyone*! My daughter actually refilled her bowl and took some home with her; my son-in-law ate only half of his burger, leaving it aside so he could eat the soup. :) The flavor is *wonderful* - just perfectly sweet, and the butter and garlic salt broiled onto the baguette added a to-die-for flavor, melted with the Swiss! Warning though: This is FAR more filling than it looks! I wasn't even able to take one bite of my burger, didn't even pick it up... the soup was a meal in itself! I will definitely be making this again, and will try it with Gruy?re next time, just to vary it up. I can certainly see why this is "Contest Winning"!

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