Prep 20 mins
Cook 12 mins
I have tried a ton of French onion soups but This one is my favorite. If you give it a shot i'm sure it will be yours too
- 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 kraft grated parmesan cheese
- 6 -12 slices French bread
- 6 slices swiss cheese
- 6 slices mozzarella cheese
- 6 tablespoons shredded parmesan cheese
- 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.
- . 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.
- . 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.
Sad story: on a recent move from AZ to WA, the box with all my recipes was lost!!! Tragedy!!! Imagine my delight when I found one of my favorite recipes online - it's a hard one to find! Thanks for posting this. It is the best french onion soup I've ever had. It is simple and classy and delicious. I do use croutons instead of french bread, though, since I found using a knife to slice the bread in the bowl was beyond me. And they are usually on hand and store beautifully, should there be any leftovers.