So-Easy-Yet-Delicious Onion Soup Recipe

So-Easy-Yet-Delicious Onion Soup Recipe
So-Easy-Yet-Delicious Onion Soup Recipe photo by Taste of Home
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So-Easy-Yet-Delicious Onion Soup Recipe

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Topped with a slice of cheesy toast hot from the broiler, homemade onion soup is guaranteed to please. Add a green side salad for a complete meal. —Hildy Schlegel, Addison, New York
Featured In: 36 Ways to Love Toast
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 35 min.

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon canola oil
  • 3 medium red onions, halved and thinly sliced (about 4 cups)
  • 6 garlic cloves, minced
  • 8 cups beef broth
  • 1/2 cup Madeira wine or additional beef broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper flakes
  • 6 slices Italian bread (3/4 inch thick)
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded provolone cheese

Directions

In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir until softened. Reduce heat to medium-low; cook 30 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
Add broth, wine, basil, ground pepper, oregano, thyme and pepper flakes. Bring to a boil. Reduce heat; cook, uncovered, 20-30 minutes or until liquid is reduced to about 6 cups.
Place bread on a baking sheet. Broil 4 in. from heat 2 minutes on each side or until toasted. Sprinkle with cheeses; broil 2 minutes longer or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately. Yield: 6 servings.
Originally published as So-Easy-Yet-Delicious Onion Soup in Taste of Home Christmas Annual Annual 2016, p24

Nutritional Facts

1 cup soup with 1 slice toast: 272 calories, 13g fat (6g saturated fat), 24mg cholesterol, 1492mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 10g protein.

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  • 3 tablespoons butter
  • 1 tablespoon canola oil
  • 3 medium red onions, halved and thinly sliced (about 4 cups)
  • 6 garlic cloves, minced
  • 8 cups beef broth
  • 1/2 cup Madeira wine or additional beef broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper flakes
  • 6 slices Italian bread (3/4 inch thick)
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded provolone cheese
  1. In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir until softened. Reduce heat to medium-low; cook 30 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
  2. Add broth, wine, basil, ground pepper, oregano, thyme and pepper flakes. Bring to a boil. Reduce heat; cook, uncovered, 20-30 minutes or until liquid is reduced to about 6 cups.
  3. Place bread on a baking sheet. Broil 4 in. from heat 2 minutes on each side or until toasted. Sprinkle with cheeses; broil 2 minutes longer or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately. Yield: 6 servings.
Originally published as So-Easy-Yet-Delicious Onion Soup in Taste of Home Christmas Annual Annual 2016, p24

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