Baked Onion Soup with Parmesan and Monterey Jack Cheeses

Onion Soup with Cheese
Onion Soup with Cheese. Brian Hagiwara/Photolibrary/Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 4 Servings
Ratings (6)

This delicious onion soup is baked and topped with toasted Parmesan bread and Monterey Jack cheese.

What You'll Need

  • 4 cups onions (sliced)
  • 4 tablespoons butter
  • 2 cans beef broth (about 14 ounces each)
  • 1 can chicken broth (about 14 ounces)
  • 1/4 cup sherry (dry)
  • salt to taste
  • black pepper to taste
  • 8 to 12 small slices French bread
  • 1 cup Parmesan cheese (grated; more or less as needed)
  • 8 ounces Monterey Jack cheese (shredded)

How to Make It

  1. Sauté onions and garlic in butter in a large Dutch oven or stockpot over low heat, stirring occasionally, until lightly browned and tender.
  2. Add beef and chicken broth to the onions. Bring to a boil; reduce heat and simmer for about five minutes to blend flavors. Add sherry and season to taste with salt and pepper.
  3. Toast bread slices; sprinkle with Parmesan cheese.
  4. Ladle hot soup into four individual ovenproof casseroles. Place two to three slices of toasted bread on top of soup in each. Sprinkle each with Monterey Jack cheese.
  1. Bake at 375°F for about 25 minutes, or until soup is bubbly and cheese is lightly browned.
Nutritional Guidelines (per serving)
Calories 528
Total Fat 36 g
Saturated Fat 22 g
Unsaturated Fat 10 g
Cholesterol 99 mg
Sodium 1,775 mg
Carbohydrates 25 g
Dietary Fiber 3 g
Protein 28 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)