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Cheesey Onion Soup Recipe
Caramelized onions pair perfectly with crunchy croutons in this oven-baked onion soup.
Top with mozzerella cheese and place under broiler for delicous Cheesey Onion Soup.
You can make fresh croutons or used store bought, either way, great soup.
Ingredients:
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 lb)
2 cans (10 1/2 oz each) condensed beef broth
2 soup cans water
1 1/2 cups mozzerella cheese
Cooking instructions:
Heat oven to 400°F. In 13x9-inch pan, melt 1/4 cup butter in oven. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered 10 to 15 minutes, stirring occasionally, until croutons are golden brown and crisp.
Reduce oven temperature to 325°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 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.
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.
Yield: 6 servings
Homemade Parmesan Croutons For Your Soup
1/4 cup butter or margarine
3 slices bread, cut into 1-inch cubes or 3 cups store bought croutons
1/4 cup grated Parmesan cheese
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