Recipe by Pot Scrubber
Everyone knows by now how much I hate Edith Gump but love her cooking. I only pretend to like her and take her phone calls so she will share her delicious recipes. This onion soup is ambrosia in a bowl.
Top Review by teneillr
YUM:) Next time I will cut add 2 onions instead of 3, and simmer covered so not so much broth cooks off... also I will omit the parmesan that goes the soup--it was good with it, but I don't think it needs it. But still an amazing recipe, I will be making it again!
- 1⁄4 cup butter
- 3 medium white onions, sliced
- 3 (14 ounce) cans beef broth (Swanson is best)
- 1 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 3 tablespoons parmesan cheese, grated
- 6 -12 slices French bread (baguette)
- 6 slices swiss cheese
- 6 slices mozzarella cheese
- 6 tablespoons parmesan cheese, shredded
Directions See How It's Made
- Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.
- Add beef broth, salt and garlic powder to onions.
- Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup.
- When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
- Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that.
- Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.
- Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.