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French Onion Soup

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Updated Jun 9, 2016
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French onion soup gets its rich flavor and color from the cooking of the onions. While they simmer, the flavors become intense, making this soup a savory delight. French onion soup is a perfect comfort-food dinner, served with a side of bread for dipping and topped with a decadent layer of cheese.

French Onion Soup

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 4 medium onions
  • 2 tablespoons butter or margarine
  • 2 cans (10.5 oz each) condensed beef broth
  • 1 1/2 cups water
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried thyme leaves
  • 1 dried bay leaf
  • 4 oz Gruyère, Swiss or mozzarella cheese
  • 4 slices (3/4 to 1 inch thick) French bread
  • 1/4 cup grated Parmesan cheese
Make With
Progresso Broth

Instructions

  • Step 
    1
    Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
  • Step 
    2
    Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
  • Step 
    3
    Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
  • Step 
    4
    You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
  • Step 
    5
    Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
  • Step 
    6
    Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.

Nutrition

450 Calories
19g Total Fat
24g Protein
46g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
11g
53%
Trans Fat
1g
Cholesterol
50mg
17%
Sodium
1390mg
58%
Potassium
450mg
13%
Total Carbohydrate
46g
15%
Dietary Fiber
4g
16%
Sugars
6g
Protein
24g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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