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Nutrition Facts
Serving Size 1 (327g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 434
Calories from Fat 181		(41%)
Amount Per Serving		%DV
	Total Fat 20.2g	31%
	Saturated Fat 4.6g	23%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 8.1g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 993mg		41%
Potassium 314mg		8%
Total Carbohydrate 51.8g		17%
	Dietary Fiber 4.2g	16%
	Sugars 8.8g
Protein 12.7g		25%
detailed view... how is this calculated?

French Onion Soup

Recipe #33752 | 43 min | 8 min prep | add private note

⁽¹⁰⁶⁾ RATE IT NOW Print Recipe

By: MizzNezz
Jul 10, 2002

Very good! Easy to make.

SERVES 4 (change servings and units)

Ingredients

4 cups thinly sliced onions
1/2 tablespoon sugar
1/4 teaspoon pepper
1/4 cup vegetable oil
4 cups beef broth
4 slices French bread, toasted
1/2 cup shredded swiss cheese

Directions

1
In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes).
2
Stir often.
3
Add broth; bring to a boil.
4
Reduce heat; cover and simmer for 20 minutes.
5
Ladle into ovenproof bowls.
6
Top each with bread and cheese.
7
Broil until cheese is bubbly.

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Featured Reviews for This Recipe

From: Bratalli

On Nov 14, 2009

The real deal! Didn't change a thing and doubled the recipe. Very easy to prep too.

1 person found this review helpful

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From: omJane

On Nov 7, 2009

soooooooooo tasty. I added about a two teaspoons of paprika, and used mozzarella. Easy recipe. Keeper, for sure.

0 people found this review helpful

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From: Kookaburra

On Jun 12, 2004

This was so easy and made a delicious soup for our dinner. Of course, I fiddled with the recipe a bit - can't help myself! There were only two of us, so I used 6 small onions and 2 cartons, (3 cups) of beef stock. Instead of vegetable oil I substituted a good extra virgin olive oil but found I still needed the whole 1/4 cup of it. I also added 1/4 teaspoon salt as I found the soup a little sweet and 1/4 teaspoon dried thyme. Towards the end of the cooking time I added 2 tablespoons brandy. I cooked the onions on a very low heat so as not to burn them, so it took about 1/2 hour for them to caramelise. I made melba toast by dipping crustless bread triangles in some olive oil and baking them at 180C until golden brown. I topped these with grated parmesan. Didn't have heatproof bowls, so I melted the parmesan by finishing the soup for 40 seconds per bowl in the microwave. The soup took about an hour to make all up and made two generous, main course, servings. Next time I might also add 1/4 cup of dry white wine - but really, the recipe is wonderful as is.

33 people found this review helpful

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From: Natalia 3

On Oct 26, 2006

Magnifique. I used butter instead of oil and 2 varieties of onions (purple, spanish). Sweet onions would make the soup too sweet, I think. Wait to add sugar until after you taste it. All my guests gobbled it up.

18 people found this review helpful

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