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Stewy French Onion Soup Recipe
|Onions||4 Medium, peeled and thinly sliced|
|Granulated sugar||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Strong beef broth/Two 10 1/2 ounce cans condensed beef broth, undiluted||2 2⁄3 Cup (42.67 tbs), made from instant beef bouillon granules|
|All purpose flour||1 Tablespoon|
|Ground black pepper||To Taste|
|Worcestershire sauce||1 Teaspoon|
|Thick french bread slices||4 , toasted|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Grated gruyere cheese/Swiss cheese||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 3073 Calories from Fat 1727
% Daily Value*
Total Fat 194 g297.8%
Saturated Fat 117.2 g585.8%
Trans Fat 0 g
Cholesterol 194.1 mg
Sodium 4489 mg187%
Total Carbohydrates 187 g62.2%
Dietary Fiber 18.5 g74.1%
Sugars 42.9 g
Protein 159 g318.6%
Vitamin A 35.9% Vitamin C 103.6%
Calcium 124.6% Iron 59.1%
*Based on a 2000 Calorie diet
Add beef broth, flour, pepper and Worcestershire sauce; mix well.
Cover and simmer 30 minutes.
Pour soup into individual oven-proof casserole dishes.
Top each with a slice of bread.
Combine Parmesan and Gruyere cheeses; divide cheese mixture among casseroles, topping bread slices.
Bake in a preheated 325-degree oven for 25 minutes, then put under broiler for 1 minute to brown cheese slightly.