‹ Back to Dutch Oven French Onion Soup

Print Options

Dutch Oven French Onion Soup Exps Dodbz20 47632 B07 28 5b 14

Dutch Oven French Onion Soup

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 9 servings (2-1/4 quarts).
"I've also made this savory soup in a slow cooker for a fuss-free meal. It cooks on low for 3 to 4 hours." Denise Hruz, Germantown, WI

Ingredients

  • 1/4 cup butter, cubed
  • 4 large onions, sliced
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2 cans (10-1/2 ounces each) condensed French onion soup
  • 2 cups water
  • 1/2 cup grated Parmesan cheese
  • 9 slices French bread (1/2 inch thick)
  • 9 tablespoons shredded part-skim mozzarella cheese
  • Chopped fresh thyme, optional

Directions

  • 1. In a Dutch oven over medium-high heat, melt butter. Add onions; saute until tender. Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in Parmesan cheese.
  • 2. Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat until toasted, about 2 minutes on each side. Sprinkle with mozzarella; broil until cheese is melted, about 2 minutes. Ladle soup into bowls; top each with a cheese toast. If desired, top with chopped fresh thyme.

Nutrition Facts

1 cup with 1 cheese toast: 192 calories, 9g fat (5g saturated fat), 26mg cholesterol, 875mg sodium, 22g carbohydrate (11g sugars, 2g fiber), 7g protein.

© 2024 RDA Enthusiast Brands, LLC