Prep 5 mins
Cook 15 mins
A copycat recipe of the wonderful cheesy onion soup at Outback; found online. Stores in fridge for up to 2-3 days but does not freeze well.
- Combine broth, cornstarch, and sage in blender/food processor.
- In the top pan of a double boiler, combine broth mixture with canned soups.
- Mix well over medium heat.
- When warmed through, stir in cheese and heat until melted.
- Pour into oven-proof bowls.
- Broil in oven until tops are lightly browned.