“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.” - by Morris
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
- Pour in beef broth and consomme and simmer 10 minutes.
- Preheat oven broiler.
- 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.
- Place bowls under broiler until cheese melts.
Nutrition
Amount Per Serving (8 total)
- Calories
- 213 cal
- 11%
- Fat
- 7.2 g
- 11%
- Carbs
- 26.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"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 would he..." See morelp to make a great soup. I'm happy to say that my family said it was the best onion soup they'd ever had."
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