I Want Seconds French Onion Soup

Recipe by RUTH CARRAWAY
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 1-2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 3/4 ounce) can Campbell's French onion soup (DO NOT ADD WATER CALLED FOR ON CAN)
  • 14 - 13
    cup pepperidge farm garlic and onion crouton
  • 14 - 13
    cup grated swiss cheese
  • 1
    slice provolone cheese or 1 slice grated provolone cheese, as desired
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DIRECTIONS

  • PREHEAT OVEN TO 375 DEGREES F.
  • OPEN SOUP CAN, POUR INTO AN OVEN-PROOF INDIVIDUAL SIZE BOWL THAT WILL HOLD ABOUT 1-1/3 CUPS.
  • TOP OFF SOUP WITH WATER.
  • PLACE IN OVEN, BAKE ABOUT TEN MINUTES TILL SOUP BEGINS TO BUBBLE UP AROUND THE EDGES.
  • ADD CROUTONS, BASTING THEM WITH THE HOT SOUP.
  • DON'T EXPECT THEM TO SINK TO THE BOTTOM, THAT'S NO PROBLEM.
  • RETURN TO OVEN TO BAKE ANOTHER 8 MINUTES OR SO.
  • TOP WITH THE SWISS CHEESE, THEN THE PROVOLONE.
  • BAKE ANOTHER 8 MINUTES TILL CHEESE HAS MELTED AND BEGINNING TO BROWN.
  • REMOVE TO SERVE PIPING HOT-- CAREFUL NOT TO BURN YOURSELF!
  • --THE CROUTONS HOLD HEAT LIKE YOU WOULDN'T BELIEVE.
  • GOBBLE THAT UP AND PREPARE YOURSELF ANOTHER SERVING!
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