French Onion Soup

Serves: 6
Total Calories: 255


6 onions medium, quartered and thinly sliced
6 tablespoons butter or margarine
1 tablespoon flour
3 1/2 cups water
2 (10 1/2-ounce) cans beef broth double-strength
1 cup red Burgundy
4 teaspoons beef bouillon
1/4 teaspoon browning and seasoning sauce
dash black pepper
1/2 loaf French bread thinly sliced
butter or margarine, softened
6 ounces Swiss cheese shredded (about 1 1/2 cups)


In a Dutch oven or a large skillet over medium-high heat, sauté onions in 6 tablespoons butter until golden. Stir in flour until blended. Add water, broth, Burgundy, bouillon granules, browning sauce, and pepper. Bring to a boil reduce heat to low, cover, and simmer 30 minutes.

Meanwhile, preheat oven to 400°. Spread bread with butter. Place on an ungreased baking sheet. Toast in oven until crisp, about 10 minutes.

Ladle soup into ovenproof bowls. Top each with a slice of toast and sprinkle with cheese. For easier handling, arrange bowls on a baking sheet. Place under a preheated broiler until cheese melts.

Serve immediately with remaining toast.

Nutritional Facts:

Serves: 6
Total Calories: 255
Calories from Fat: 183

This French Onion Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

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