My French Onion Soup

12
Servings
15m
Prep Time
80m
Cook Time
1h 35m
Ready In


"I came up with this recipe with ingredients I had on hand. It is a lot faster then the average onion soup as part of the prep cooking is done in the microwave. Another way to save time is to use a mandoline to slice your onions with. Enjoy!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (305.7 g)
  • Calories 173.6
  • Total Fat - 9.8 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 28 mg
  • Sodium - 1088.3 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 1.1 g
  • Sugars - 6.2 g
  • Protein - 9.7 g
  • Calcium - 288.7 mg
  • Iron - 0.6 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.1 mg

Step 1

Slice onions thinly. (I use a mandoline slicer)

Step 2

Place onions and butter in a microwave safe bowl and microwave for 3 minutes.

Step 3

Stir onions and microwave for another 3 minutes.

Step 4

Stir onions and microwave for another 3 minutes.

Step 5

Stir onions and microwave for another 3 minutes.

Step 6

Remove onions from microwave with any liquid and place them in a heavy pot or dutch oven on medium heat.

Step 7

Add beef broth, chicken broth, soy sauce, Worcestershire sauce and chives.

Step 8

Bring to a boil and then on low heat cover and cook the soup for an hour.

Step 9

Slice Italian bread into 12 slices about 1/2 inch thick and toast it under the broiler until light golden brown.

Step 10

Place soup into oven safe bowls and place a piece of toasted bread into each bowl.

Step 11

Top the toast with a 1/4 cup (or more) of shredded mozzarella cheese.

Step 12

Broil for 5 minutes or until desired golden brown. (See Photo)

Step 13

Enjoy!

Tips & Variations


No special items needed.

Related

MsPia

Loved it! I added a little blue cheese to the mozzarella just because I had it on hand. Delish.

review by:
(28 Jul 2014)

Luvcookn

This soup came together quickly and easily! A boon when you need a meal when life is hectic. I made the whole recipe. As I do not use a microwave, I sautéed the onions in the butter until they sweated out and started leaving a lovely fond on the bottom of the pan. I deglazed with a bit of beef broth and repeated this a couple of times to bring more flavour to the soup. When I make it next time, I will reduce the amount of beef & chicken broth by half to concentrate the flavour of the onions wee bit more. I know my visiting family will enjoy this soup as we did. Thank you for sharing! Made for Billboard Recipe Tag.

review by:
(18 Jan 2014)