|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||8%|
|*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.|
This easy onion soup is a classic French recipe. In this version, condensed beef broth gives it lots of flavors. 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.
Gather the ingredients.
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.
In a medium saucepan, combine the beef broth with the cooked onion and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 minutes.
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.
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.
Serve and enjoy!