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

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to broiler setting.

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  • 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.

  • 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.

  • To serve, ladle soup into 3 bowls and top with one slice of the cheese-topped bread.

Nutrition Facts

1034 calories; 90.4 g total fat; 304 mg cholesterol; 1167 mg sodium. 34.9 g carbohydrates; 24.7 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2012
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 2 shallots a leek and some garlic and cooked till softened. I deglazed with 1/2 cup of white wine and added 2 cups chicken broth and simmered for twenty minutes then added the cream and brought it just to heat. I garnished with large homemade sourdough croutons shredded gruyere cracked black pepper and whole fresh chive blossoms. Read More
(11)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/12/2012
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 2 shallots a leek and some garlic and cooked till softened. I deglazed with 1/2 cup of white wine and added 2 cups chicken broth and simmered for twenty minutes then added the cream and brought it just to heat. I garnished with large homemade sourdough croutons shredded gruyere cracked black pepper and whole fresh chive blossoms. Read More
(11)
Rating: 5 stars
05/12/2012
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 2 shallots a leek and some garlic and cooked till softened. I deglazed with 1/2 cup of white wine and added 2 cups chicken broth and simmered for twenty minutes then added the cream and brought it just to heat. I garnished with large homemade sourdough croutons shredded gruyere cracked black pepper and whole fresh chive blossoms. Read More
(11)
Rating: 4 stars
11/06/2008
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! Read More
(9)
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Rating: 5 stars
10/23/2011
Amazing:) Read More
(1)