Serves: 4
1. Melt butter in 4-quart nonstick Dutch oven over medium-high heat. (If desired, cook onions in 12-inch nonstick skillet after cooking, transfer onions to Dutch oven to complete the soup.) Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
2. Reduce heat to medium-low. Cook 35 to 40 minutes longer, stirring well every 5 minutes, until onions are light golden brown (onions will shrink during cooking).
3. Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling reduce heat. Cover and simmer 15 minutes. Remove bay leaf.
4. Set oven control to broil. Place bread in 4 ovenproof bowls or individual casseroles. Add onion soup. Top with Swiss cheese. Sprinkle with Parmesan cheese. Place bowls on cookie sheet or in pan with shallow sides.
5. Broil with cheese about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.
NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 310 (Calories from Fat 145) Fat 16g (Saturated 10g) Cholesterol 45mg Sodium 1,130mg Carbohydrate 25g (Dietary Fiber 3g) Protein 20g % DAILY VALUE: Vitamin A 10% Vitamin C 6% Calcium 38% Iron 10% DIET EXCHANGES: 1 Starch 2 High-Fat Meat 2 Vegetable
Golden Onion Soup: Omit French bread and Swiss and Parmesan cheeses do not broil.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This French Onion Soup recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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