Rich French Onion Soup

Lunch

When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits.

Average Rating: 4.25

TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 10 servings.

Ingredients

6 large onions, chopped
1/2 cup butter
6 cans (10-1/2 ounces each) condensed beef broth, undiluted
1-1/2 teaspoons Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
Shredded Parmesan and shredded part-skim mozzarella cheese

Instructions

1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
3. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.

Nutrition Facts

1 serving (calculated without cheese): 188 calories, 10g fat (6g saturated fat), 24mg cholesterol, 1431mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 7g protein.