Rating: 5 stars 4.8
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
3
Yield:
3 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 24.7g; carbohydrates 34.9g; fat 90.4g; cholesterol 303.7mg; sodium 1166.5mg. Full Nutrition
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