Classic French Onion Soup
A comforting and rich French onion soup with caramelized onions, melted cheese, and crusty bread—perfect for any occasion.
Equipment
- Large soup pot or saucepan
- Oven-safe bowls (6)
- baking sheet
- Spoons
- knife
- Cutting board
Ingredients
- ¼ cup butter
- 3 medium white onions sliced
- 3 14-ounce cans beef broth (Swanson recommended)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 3 tablespoons Kraft grated Parmesan cheese
- 6 to 12 slices French bread baguette
- 6 slices Swiss cheese
- 6 slices mozzarella cheese
- 6 tablespoons shredded Parmesan cheese
Instructions
- Sauté onions in melted butter in a large soup pot over medium heat for 15 to 20 minutes, or until onions turn golden brown and translucent.
- Add beef broth, salt, and garlic powder to the onions.
- Stir well.
- Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 1 hour.
- In the last 10 minutes of cooking, stir in the grated Parmesan cheese.
- Preheat the oven to 350°F.
- Toast the French bread slices for 10 to 12 minutes, or until they begin to brown.
- Switch the oven setting to broil.
- Ladle 1 cup of soup into each oven-safe bowl.
- Float one or two toasted slices of bread on top of the soup.
- Layer a slice of Swiss cheese on top of the bread, followed by a slice of mozzarella, and sprinkle 1 tablespoon of shredded Parmesan over the top.
- Place the bowls on a baking sheet and broil for 5 to 6 minutes, or until the cheese melts and begins to brown.
- Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with extra toasted baguette slices on the side for dipping, and garnish with a sprig of fresh thyme if desired.Wine Advice:
Pair with a glass of Sauvignon Blanc or Pinot Noir to complement the rich and savory flavors of the soup.Nutritional Information
Calories: 350 kcal | Carbohydrates: 24 g | Protein: 15 g | Fat: 21 g | Fiber: 2 g | Sugar: 5 g | Salt: 2.3 mg
