French Onion Soup II

French Onion Soup II

65 Reviews 5 Pics

“This is a very rich and tasty soup!”

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Adjust Servings

Original recipe yields 6 servings



  1. Cook and stir onions in vegetable oil in a covered large saucepan over medium heat for 20 minutes. Stir in the beef broth, Worcestershire sauce and black pepper; heat to a boil. Remove from heat.
  2. Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.
  3. Ladle soup into bowls and top with bread.

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Reviews (65)

Rate This Recipe


I thought this recipe was very quick and easy. I modified it a little bit with another recipe. I sauteed my onions for like 45 minutes on low iin 3 tbsp butter. After that, I added 1 tbsp unbleached flour and 1/4 tsp brown sugar and simmered for about 3 minutes. Then I added the broth and simmered for 30 minutes, then added my worceshire. YUMMY.



I loved this recipe! It was so quick and easy and so delicious. The only thing I did differently was to add more Worcestershire sauce and next time I won't use quite so much oil as the recipe calls for.



Not only did this soup taste great, it was really easy! If you're pretending to be a gourmet, go elsewhere, but if you want a good, easy onion soup this is it.

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Amount Per Serving (6 total)

  • Calories
  • 219 cal
  • 11%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 629 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Rich and Simple French Onion Soup


next recipe:

French Onion Soup III