Rich French Onion Soup
When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. —Linda Adolph, Edmonton, Alberta
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 1/2 cup butter
- 1-1/2 teaspoons worcestershire sauce
- 3 leaves
- 6 large onions chopped
- 6 cans (10-1/2 ounces each) condensed beef broth, undilu
- 10 slices french bread toasted
- shredded parmesan and shredded part-skim mozzarel
- Carbohydrate 28.1388100000087 g
- Cholesterol 24.4025000310935 mg
- Fat 9.85038501173019 g
- Fiber 2.91600008964539 g
- Protein 4.83847500012293 g
- Saturated Fat 6.02486800742888 g
- Serving Size 1 1 servings. (171g)
- Sodium 252.656000083302 mg
- Sugar 25.2228099103633 g
- Trans Fat 0.737133000821156 g
- Calories 215 calories
In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves., Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves., Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.
