Potato Onion Soup Recipe
Ingredients
| Vegetable cooking spray | ||
| Onion | 4 Cup (16 tbs), sliced | |
| Water | 1 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Beef broth | 3 Can (10oz), divided | |
| 3 cups frozen southern-style hash brown potatoes | ||
| Dijon Mustard | 1 Tablespoon | |
| 2 teaspoons low-sodium Worcestershire sauce | ||
| Pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Garlic | 6 Clove (5gm), minced | |
| French bread slice | 6 | |
| Swiss Cheese | 1 1/4 Cup (16 tbs) | |
Directions
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion; saute 5 minutes or until tender.
Add water; reduce heat to medium-low.
Cook, uncovered, 25 to 30 minutes or until onion is golden, stirring occasionally.
Sprinkle flour over onion; gradually stir in 1 can broth.
Bring to a boil, stirring constantly.
Add remaining 2 cans broth, potato, and next 5 ingredients.
Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Place 6 ovenproof bowls on a baking sheet.
Place 1 bread slice in each bowl; ladle 1 1/2 cups soup into each bowl.
Sprinkle evenly with cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes or until cheese is golden.
Add onion; saute 5 minutes or until tender.
Add water; reduce heat to medium-low.
Cook, uncovered, 25 to 30 minutes or until onion is golden, stirring occasionally.
Sprinkle flour over onion; gradually stir in 1 can broth.
Bring to a boil, stirring constantly.
Add remaining 2 cans broth, potato, and next 5 ingredients.
Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Place 6 ovenproof bowls on a baking sheet.
Place 1 bread slice in each bowl; ladle 1 1/2 cups soup into each bowl.
Sprinkle evenly with cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes or until cheese is golden.
Chef
