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Baked Beefy Onion Soup

By: Jeanne Robinson  
"This is the only onion soup recipe I know of that is baked in a casserole, making it easy to serve to a crowd as a fist course. I love this recipe for dinner parties because it can be made ahead. This rich soup can also be a meal in itself."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 60 people have saved this

Prep Time:
15 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 pounds meaty beef soup bones
  • 2 quarts water
  • 1 medium carrot, quartered
  • 4 black peppercorns
  • 3 teaspoons beef bouillon granules
  • 2 sprigs fresh parsley
  • 2 large onions, thinly sliced
  • 1/4 cup butter
  • 6 (1/2 inch thick) slices French bread
  • 6 slices Swiss cheese

Directions

  1. In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
  2. Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six oven proof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350 degrees F for 50-55 minutes or until golden brown.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2008 by JJ 
This was good, but I thought it could have used a little more flavor - maybe more beef... MORE

 
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