Easy French Onion Soup

French Onion Soup
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Ratings
(31)
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
154 Calories
8g Fat
15g Carbs
6g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 154
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 21mg 7%
Sodium 685mg 30%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 8%
Protein 6g
Calcium 97mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy onion soup is a classic French recipe. In this version, condensed beef broth gives it lots of flavor. If the broth tastes too strong, add some water. Or use a good quality homemade or store-bought beef stock, preferably low sodium.

It's easy to fix and so satisfying. This is an excellent soup to serve as a luncheon soup, and it's hearty enough to serve as a dinner soup with crusty French bread and a salad.

If your soup bowls can stand the heat from the preheated broiler—sturdy stoneware, cast iron, or porcelain—you can broil the bread and cheese directly on the hot soup.

 

Ingredients

  • 3 tablespoons butter
  • 4 cups thinly sliced onions, about 4 to 5 medium onions
  • 4 (10 1/2 oz) cans condensed beef broth
  • 4 slices French bread, 1 inch thick
  • 4 tablespoons shredded Gruyere cheese, plus more for serving

Steps to Make It

  1. In a large skillet or saute pan over medium low heat, melt butter. Saute onion until very soft and golden brown in color, about 8 to 10 minutes.

  2. In a medium saucepan, combine the beef broth with the cooked onion; bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 minutes.

  3. Meanwhile, heat the broiler and place the French bread slices on a foil-lined baking pan. Toast the French bread about 4 inches from the heat until golden brown on both sides. Sprinkle each slice evenly with the Gruyere and Parmesan cheeses; broil just until cheese is melted and bubbling.

  4. Pour the onion soup into 4 individual soup bowls; float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese.