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Soups

French Onion Soup

Sliced onions cooked slowly in butter, simmered in canned beef broth with Worcestershire, and ladled over toasted French bread with Parmesan.

Not this recipe — add a photo of yours.Photo: yvonne lee harijanto (CC0, via Wikimedia Commons)

Cook
1 hr
Servings
4
Source
Betty Crocker cards - Deb Topp

Before you start: The bread line reads "1 tin slices" where it should say thin slices. The directions use half a slice per bowl, so about 2 slices of toasted French bread covers four servings.

Where this one came from

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Ingredients

  • 3 cups sliced onion (about 3 medium)
  • 2 tablespoons butter
  • 2 cans (10 1/2 ounces each) condensed beef broth (bouillon)
  • 1 1/2 cups water
  • 1 teaspoon Worcestershire sauce
  • 1 tin slices French bread, toasted
  • Grated Parmesan cheese

Directions

  1. In a covered large saucepan, cook the onion in butter over low heat about 30 minutes, stirring occasionally.
  2. Add the beef broth, water, and Worcestershire sauce; heat to boiling. Reduce heat, cover, and simmer about 30 minutes.
  3. Place 1/2 slice toasted bread in each of 4 soup bowls; pour the hot soup over the bread and sprinkle with cheese.

Notes

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