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French Onion Soup

4   large onions
1/4   cup butter or margarine
2   teaspoons sugar
1/4   cup all-purpose flour
1/2   teaspoon salt
8   cups reduced-sodium beef broth
   Salt and ground black pepper to taste
8   1-inch-thick French bread slices
1   cup (4 ounces) shredded mozzarella cheese
  1. Preheat oven to 400°F. For soup, slice onions using Ultimate Slice & Grate fitted with v-shaped thick slicing blade. Melt butter over medium heat in Dutch (6-qt.) Oven; add onions and sugar. Cook and stir 15-18 minutes, stirring frequently, until onions are tender and golden brown. Stir in flour and salt. Gradually add beef broth; bring to boil over medium-high heat, stirring frequently. Add salt and black pepper to taste. Cover; reduce heat and simmer 10 minutes.
  2. For croutons, place bread slices on Classic Round Stone; bake 5 minutes or until lightly toasted. Grate cheese using Ultimate Slice & Grate fitted with grating blade. Turn bread slices over; sprinkle with cheese. Continue baking 5-8 minutes or until cheese is lightly browned and melted.
  3. Ladle soup into bowls; top with croutons.

Yield: 8 servings

Nutrients per serving: Calories 230, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 26 g, Protein 11 g, Sodium 550 mg, Fiber 2 g