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Classic Onion Soup

Classic Onion Soup


  • 4 large yellow onions (about 9 to 11 ounces each), sliced
  • 6 tablespoons butter or margarine
  • 1 tablespoon sugar
  • 2 quarts reduced sodium chicken broth
  • 1/2 cup brandy (optional)
  • Salt and pepper, to taste
  • 1/2 baguette French bread, sliced, toasted
  • Grated Romano cheese


  1. Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often.
  2. Add sugar and cook, stirring for 1 minute.
  3. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes
  4.  If desired, add brandy; cook 2 minutes longer. Season with salt and pepper.
  5. To serve, ladle soup into bowl; float toast on soup.
  6. Sprinkle with cheese.

Makes 6 servings.

Nutrition Information: Per serving: About 362 cal, 16 g pro, 30 g carb, 17 g fat, 42% cal from fat, 51 mg chol, 1100 mg sod, 3 g fiber

Recipe and photo credit: National Onion Association.


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