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 Mandoline 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 Large Round Stone with Handles; bake 5 minutes or until lightly toasted. Grate cheese using Ultimate Mandoline 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.


  • 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

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