French Onion Soup Recipe
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Cooking the onions until they are golden brown and caramelized lends incredible flavor to this classic broth-based soup. It's quick and easy to prepare.
Ingredients
- 1/4 cup butter
- 2-1/2 cups thinly sliced onions (2 large)
- 2 14-oz. cans beef broth
- 1/4 cup dry sherry or dry white wine
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 4 1/2-inch slices French bread, toasted
- 2/3 cup shredded Swiss, Gruyere, or Jarlsberg cheese
- In a 3-quart saucepan melt butter. Add onion and cook, covered, over medium-low heat for 13 to 15 minutes or until tender, stirring occasionally.
- Uncover saucepan; cook and stir onion over medium-high heat about 10 minutes more or until onion is golden. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
- Meanwhile, preheat broiler. Line a baking sheet with foil; arrange bread slices on baking sheet. Broil 4 to 5 inches from heat for 2 to 3 minutes or until toasted, turning once. Sprinkle with cheese. Broil for 2 to 3 minutes more or until cheese melts and is light brown.
- To serve, ladle soup into bowls. Top each serving with a bread slice. Makes 4 main-dish servings.
- French Onion Soup with Beef: Prepare as above, except add 1 cup chopped cooked beef with the broth.
- French Onion Soup with Mushrooms: Prepare as above, except add 2 cups sliced fresh mushrooms to saucepan in Step 2 before adding broth. Cook and stir over medium-high heat about 15 minutes more or until onion is golden and mushrooms are tender. Continue as directed.
- Calories 306, Total Fat 18 g, Saturated Fat 11 g, Cholesterol 47 mg, Sodium 1023 mg, Carbohydrate 24 g, Fiber 2 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 18%, Iron 6%.
- Percent Daily Values are based on a 2,000 calorie diet
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