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Creamy French-American Soup

ktkincaid

"This soup is an American take on the classic French Onion soup. With the addition of heavy cream, it has a little more fat but lots more flavor!"
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Ingredients

45 m servings 1034 cals
Original recipe yields 3 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to broiler setting.
  2. Melt butter in a saucepan over medium heat. Add onions and cook until softened, 5 to 8 minutes. Stir in the heavy cream and beef broth. Bring to a boil, then reduce heat to low and simmer, loosely covered, for 20 minutes. Season with salt and pepper, to taste.
  3. Top each slice of bread with one slice of provolone and one slice of Swiss cheese; place on a cookie sheet. Broil on top oven rack until the cheese browns and the edges of the bread are crispy, 3 to 5 minutes.
  4. To serve, ladle soup into 3 bowls and top with one slice of the cheese-topped bread.

Nutrition Facts


Per Serving: 1034 calories; 90.4 g fat; 34.9 g carbohydrates; 24.7 g protein; 304 mg cholesterol; 1296 mg sodium. Full nutrition

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Reviews

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I really LOVED this. I confess I tweaked it quite a bit (but I never would have made this without your inspiration, ktkincaid.) I used six onions and cooked them till well carmelized then added ...

This was really good..but maybe just heavy on the cream a little...it overpowered the soup. I would only do half to 3/4 the cream stated here. Cant wait to try again!

Amazing :)