This soup is simple to make after work or school. My friend thinks it is as good if not better than any we've had in a restaurant.
My Private Note
Units: US | Metric
- 4 (14 1/2 ounce) cans vegetable broth
- 4 lbs onions, sliced 1/4-inch thick (sweeter the better)
- 3 tablespoons butter
- 4 minced garlic cloves
- 4 dashes Worcestershire sauce
- 1Place onions and butter in saucepan.
- 2Saute on medium heat until onions are tender and starting to caramelize.
- 3Preheat oven to 500°F.
- 4Add garlic and saute 1-2 minutes (don't let garlic burn).
- 5Add vegetable broth and Worcestershire sauce.
- 6While that is coming to a boil, take your baguette/French bread slices and put them on a cookie sheet.
- 7Evenly distribute the olive oil on all the pieces of bread.
- 8Then mix the garlic powder, onion powder, and oregano in a small bowl.
- 9Liberally sprinkle the seasoning onto the bread pieces.
- 10Bake for 3-5 minutes (WATCH CAREFULLY!).
- 11Set aside.
- 12Bring soup to a boil for 1 minute.
- 13Take ovenproof bowls or large coffee mugs (I use a large oven-proof casserole dish) and place 1/8 cup of cheese in bottom of each bowl/cup.
- 14Fill bowl with soup leaving room at the top.
- 15Place 1 toasted French bread on top.
- 16Top with 1/4 cup Swiss cheese.
- 17Place under broiler until cheese is bubbly.
- 18Serve immediately with remaining toasted baguettes.
- 19Caution- Bowls/dish will be hot!
Browse Our Top Clear Soup Recipes
Nutritional Facts for Easy French Onion Soup
Serving Size: 1 (636 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 688.4
- Calories from Fat 400
- Total Fat 44.4 g
- Saturated Fat 14.0 g
- Cholesterol 48.7 mg
- Sodium 463.2 mg
- Total Carbohydrate 56.1 g
- Dietary Fiber 5.0 g
- Sugars 10.8 g
- Protein 18.3 g