Recipe by Morris
"Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese."
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yellow onions, halved and sliced 1/2 inch thick
4 (14 ounce) cans
1 (10.5 ounce) can
grated Romano cheese
salt and pepper to taste
French bread, toasted
shredded Gruyere cheese
I didn't have beef consomme in the house, but then remembered that I still had the sauce left over from the French Dip recipe I had made the night before. It was a great sauce so I figured it would help to make a great soup. I'm happy to say that my family said it was the best onion soup they'd ever had.
Just delish! The bread and cheese on top was way good!
This soup was delicious! I added some garlic to mine and used mozzeralla cheese instead.
IT was very good. After taste testing it, I added some worcestshire sauce and it was even better.
Delicious. My husband isn't much of a broth person, adds crackers and bread to anything to thicken it into gloop and he loved this. Made it twice now, added some fresh ground pepper and garlic powder the second time and it turned out amazing.
My entire family loves this soup! I also used mozzarella cheese instead of Gruyere. I will definately be making this again soon!!
Definitely need to cook the onions at least a full half hour to get them tender. Also I didn't have consumme so I just used extra broth and it turned out great.
This is the best! We all loved it! Not salty. Very flavorful.
* Percent Daily Values are based on a 2,000 calorie diet.
French Onion Soup IX
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 65
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