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Cook'n with Betty Crocker 
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Golden Onion Soup |
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Serves: 6 Print this RecipeThis soup is perfect to make when you have a bit of time on your hands and some chores to get done. Just pop it in the oven and come back in a couple hours; this soup bakes in the oven to a rich, golden goodness all on its own. It doesn't get any easier than that. Parmesan Croutons (below) 1/4 cup margarine or butter 1 tablespoon packed brown sugar 1 teaspoon Worcestershire sauce 4 large onions (3/4 to 1 pound each), cut into fourths and sliced 2 (10 1/2-ounce) cans condensed beef broth 2 soup cans water PARMESAN CROUTONS 1/4 cup margarine or butter 3 slices bread, cut into 1-inch cubes Grated Parmesan cheese 1. Prepare Parmesan Croutons; reserve. 2. Reduce oven temperature to 325°. 3. Heat margarine in 4-quart ovenproof Dutch oven until melted; stir in brown sugar and Worcestershire sauce. Toss onions in margarine mixture. 4. Bake uncovered, stirring every hour, until onions are deep golden brown, about 2 1/2 hours. Stir in broth and water; heat to boiling over high heat. Serve with Parmesan Croutons For Parmesan Croutons 1. Heat oven to 400°. 2. Heat margarine in rectangular pan, 13 x 9 x 2 inches, in oven until melted. Toss bread cubes in margarine until evenly coated. Sprinkle with cheese. Bake uncovered, stirring occasionally, until golden brown and crisp, 10 to 15 minutes. 1 SERVING: Calories 235 (Calories from Fat 155); Fat 17g (Saturated 4g); Cholesterol 5mg; Sodium 820mg; Carbohydrates 17g (Dietary Fiber 2g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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