Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, cubed

  2. 4 large onions, sliced

  3. 1/4 cup sugar

  4. 2 tablespoons all-purpose flour

  5. 2 cans (14-1/2 ounces each ) reduced-sodium beef broth

  6. 2 cans (10-1/2 ounces each ) condensed French onion soup

  7. 2 cups water

  8. 1/2 cup grated Parmesan cheese

  9. 9 slices French bread (1/2 inch thick)

  10. 9 tablespoons shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. In a Dutch oven over medium-high heat, melt butter. Add onions; saute until tender. Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in Parmesan cheese. Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Sprinkle with mozzarella; broil for 2 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Yield: 9 servings (2-1/4 quarts).


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