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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
  • Total Time
    Prep: 20 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

Directions

  • 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.

Test Kitchen Tips
  • To give this dish a fragrant, unexpected quality, toss a couple of fresh thyme stems (or 1/4 teaspoon dried thyme) into your slow cooker. Discard stems before serving.
  • No time for chopping onions? Sliced onions work as well.
  • Soups can be brightened up before serving by adding a little citrus juce or vinegar. A teaspoon or two of cider vinegar tastes great in this soup.
  • Nutrition Facts
    1 serving (calculated without cheese): 188 calories, 10g fat (6g saturated fat), 24mg cholesterol, 1431mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 7g protein.
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