Comida Kraft
Recipe Box

French Onion Soup

French Onion Soup is rated 3.8805970149253732 out of 5 by 67.
Prep Time
10
min.
Total Time
55
min.
Servings

6 servings, 1 cup each

Nothing warms the heart like bites of crusty, cheesy French bread and a steaming bowl of onion soup. Our simple recipe takes just 10 minutes to prep.

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What You Need

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Make It

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  • Melt margarine in large skillet on medium heat. Add onions; cook about 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf.
  • Preheat broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses.
  • Broil 5 to 10 minutes or until cheese is golden brown.

Substitute

For a milder cheese flavor, substitute KRAFT Shredded Mozzarella Cheese for the Swiss cheese.

Servings

  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 240
Total fat 11g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 580mg
Carbohydrate 26g
Dietary fiber 2g
Sugars 5g
Protein 10g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I did not like this recipe, but it did give me a good base to make some French Onion soup that... I did not like this recipe, but it did give me a good base to make some French Onion soup that tastes more like what they serve in the restaurants around here. I used the margarine, 2 large yellow onions, 3 tbs. beef base, 5 cups of water. Then for each cup I used 1 piece of Holland toast (it looks like a giant crouton), 1 piece mozzarella cheese, 1 piece Swiss cheese, 1 piece provolone cheese and then sprinkled it with Parmesan cheese and put it under the broiler. I asked the local restaurant what types of cheese was on top and that is how I got the cheese combo. mmmm, it was so good we ate it 3 nights in a row. It is so much cheaper then going out!
Date published: 2006-10-11
Rated 3 out of 5 by from Some recipes get such varied reviews, like this one. Some recipes get such varied reviews, like this one. I believe that is because everyone's tastes are different. Personally, my husbad and I like dishes with lots of flavor, so when I find a recipe that I want to try, I usually add or change a few things from the start, especially if it sounds too bland for our taste, or use the recipe as a "base" or starting point for my own creation. I added fresh garlic to the onions while cooking and used butter instead of margarine. I also added less water and more beef broth and toasted thick french bread slices in the oven that were buttered and sprinkled with a little garlic powder. I also added a variety of cheeses on top. And yes, it is even better the second day!
Date published: 2007-01-24
Rated 4 out of 5 by from Soo yummy! Soo yummy! I didn't have all the ingredients on hand so I hand to make some changes: I used 2 beef boullions dissolved in 2 cups of water, and added 1 cup of plain water. Didn't have french bread so I toasted loaf bread cut into cubes and brushed with olive oil, salt, and pepper at 400 degress. Had to use American cheese instead of swiss.....It still was fabulous!
Date published: 2007-01-04
Rated 5 out of 5 by from This recipe was my first attempt ever at making French Onion Soup. This recipe was my first attempt ever at making French Onion Soup. The results were great. I used shredded mozzarella in place of the swiss cheese. The recipe was easy to follow and total prep time was quite acceptable. The taste was superb. Next time, I will try it with the swiss cheese.
Date published: 2009-03-04
Rated 1 out of 5 by from This soup had almost no flavor. This soup had almost no flavor. If it were not for the cheese, it would have been one of the worst French Onion soups that I have ever had. If I were to make it again, I would have to change the recipe drastically. To those who do make it, add flavor (ie: salt, pepper, garlic, etc.)
Date published: 2008-11-22
Rated 4 out of 5 by from This was a great recipe, very easy to make. This was a great recipe, very easy to make. But I think next time I would add an extra can of beef broth to it. Didn't really taste to beefy to me. I think it got watered down when adding all those cups of water. But other than that was excellent. Could eat it everyday all day!!
Date published: 2006-11-06
Rated 4 out of 5 by from Used an extra cup of water to stretch the soup- but it turned out too watery. Used an extra cup of water to stretch the soup- but it turned out too watery. Soup tastes better after it sits overnight in fridge. Next time, would add one can of beef consumme in addition to the broth for more flavour. Can use croutons instead of french bread.
Date published: 2006-11-01
Rated 4 out of 5 by from This is a great starter recipe. This is a great starter recipe. I made a few changes and turned this recipe into a much richer one. Reduce the water by 1/2 cup and add 1/2 cup merlot wine. Also add 1 tsp garlic as the onions are almost brown. Just prior to the liquid ingredients being added.
Date published: 2005-10-05
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