Golden Onion Soup

Good as gold! Caramelized onions pair perfectly with crunchy croutons in this oven-baked soup.

Yield: 6 servings

Ingredients

Parmesan Croutons

1/4 cup butter or margarine
3 slices bread, cut into 1 inch cubes
1/4 cup grated Parmesan cheese

Soup

1/4 cup butter or margarine
1 tablespoon packed brown sugar
1/2 teaspoon Worcestershire sauce
2 large onions, cut into fourths and sliced (1 1/2 pounds)
2 (10 1/2 ounce) cans condensed beef broth
2 soup cans water

Instructions

Heat oven to 400 degrees F. In 13 x 9 inch pan, melt 1/4 cup butter in oven.
Toss bread cubes in butter until evenly coated. Sprinkle with cheese.
Bake uncovered for 10 to 15 minutes, stirring occasionally, until golden brown and crisp.
Reduce oven temperature to 325 degrees F.
In 4-quart ovenproof Dutch oven, melt 1/4 cup butter over medium heat.
Stir in brown sugar and Worcestershire sauce.
Toss onions in butter mixture.
Bake uncovered for about 2 hours 30 minutes, stirring every hour, until onions are deep golden brown.
Remove from oven; stir in broth and water. Heat to boiling on top of stove.
Serve with croutons.

Notes

Go with 3 cups of purchased croutons, such as cracked pepper and Parmesan croutons, found near the salad dressings at your supermarket instead of making the Parmesan Croutons.

Cheesy Golden Onion Soup: Spoon soup into broiler-proof bowls, top with croutons and sprinkle each serving with 1/4 cup shredded mozzarella cheese. Place bowls in shallow baking pan and broil with tops 4 to 5 inches from heat about 2 minutes or until cheese is melted and light brown.

Nutrition

Per serving: Calories 225 (Calories from Fat 155); Total Fat 17g (Saturated Fat 11g); Cholesterol 45mg; Sodium 70mg; Total Carbohydrate 13g (Dietary Fiber 1g); Protein 5g

Percent Daily Value*: Vitamin A 12%; Vitamin C 2%; Calcium 8%; Iron 4%

Exchanges: 3 Vegetable; 3 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker