French Onion Soup IX

French Onion Soup IX

12

"Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese."

Ingredients

35 m {{adjustedServings}} servings 213 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 1094 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
  2. Pour in beef broth and consomme and simmer 10 minutes.
  3. Preheat oven broiler.
  4. Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
  5. Place bowls under broiler until cheese melts.
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Reviews

12
  1. 16 Ratings

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I didn't have beef consomme in the house, but then remembered that I still had the sauce left over from the French Dip recipe I had made the night before. It was a great sauce so I figured it wo...

Just delish! The bread and cheese on top was way good!

This soup was delicious! I added some garlic to mine and used mozzeralla cheese instead.