French Onion Soup IX
Chunks of onions are gently sautéed in butter until golden brown, then mixed with beef broth and Romano cheese, resulting in a flavorful base for this dish. Finally, the mixture is served in bowls, topped with toast and cheese before being served.
Ingredients
- 2 tablespoons butter
- 2 pounds yellow onions, halved and sliced 1/2 inch thick
- 4 (14 ounce) cans beef broth
- 1 (10.5 ounce) can beef consomme
- ¼ cup grated Romano cheese
- salt and pepper to taste
- 8 slices French bread, toasted
- ½ cup shredded Gruyere cheese
Instructions
- 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
Calories: 213kcalCarbohydrates: 26gProtein: 12gFat: 7gSaturated Fat: 4gCholesterol: 19mgSodium: 1094mgPotassium: 384mgFiber: 2gSugar: 6gVitamin C: 6mgCalcium: 160mgIron: 2mg
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