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French Onion Soup

Featured in the Honolulu Star-Bulletin on October 14, 2009.



French Onion Soup

  • 1 1/2 pounds onions, thinly sliced
  • 1/4 cup butter of margarine
  • 6 cups beef bouillon
  • 6 slices (1/2 inch thick) French bread
  • 3/4 cup grated Parmesan cheese
  • 1 1/2 cups shredded Swiss cheese


In a saucepan, saute onions in butter until lightly browned. Add bouillon, lower heat, and simmer for 30 minutes. Place slices of bread on a baking sheet and dry in electric oven at 350°F for 20 to 25 minutes. Ladle soup into 6 individual serving casseroles. Top each with a slice of bread, 2 tablespoons of Parmesan cheese, and 4 tablespoons of Swiss cheese. Broil 3 inches from unit in electric oven until cheese melts and is bubbly. Makes 6 servings.

Approximate Nutrient Analysis per serving:
550 calories, 22 g fat, 12 g saturated fat, 55 mg cholesterol, greater than 1500 mg sodium, 65 g carbohydrate, 5 g fiber, 6 g sugar, 24 g protein


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