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Restaurant Onion Soup

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Submitted by pawiles

YIELD

8 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

½ 226.8
POUND G WHITE ONION
firm, sliced
¼ 59
CUP ML BUTTER
2 3E+1
TABLESPOONS ML CORN OIL
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 0.9
QUART L CHICKEN BROTH *
1 0.9
QUART L BEEF STOCK *
8 8
SLICES SLICES FRENCH BREAD *
1 1
X X SWISS CHEESE
grated *
1 1
X X PARMESAN CHEESE
grated *

Directions

Sauté onions in butter and oil until onions are transparent, but not well browned.

When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.

Pour into Dutch oven and stir in broths.

Heat thoroughly and divide among 8 oven-proof bowls.

Float a slice of bread atop each serving.

Mix equal parts of cheese to smooth paste and spread over bread.

Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts.

Serve at once. Leftover soup freezes well up to 6 months.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 111 77% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 145mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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