French Onion Soup from Birds Eye®
Ingredients30 m servings 295 cals
- Melt butter in medium saucepan over medium heat and cook Recipe Ready Chopped Onions, stirring occasionally, 15 minutes or until golden brown. Add beef broth and thyme; bring to a boil over high heat. Simmer 5 minutes. Season, if desired, with salt and black pepper.
- Arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. Arrange toast in each bowl and top with cheese. Broil 1 minute or until cheese is bubbling.
Per Serving: 295 calories; 14.8 g fat; 25 g carbohydrates; 14.7 g protein; 41 mg cholesterol; 1119 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was quick but needed a bit more than what is written to kick it up. We're vegan so I used vegan "beef" broth and added some Braggs Liquid Aminos and soy sauce, plus some garlic. I also used...
Made sure to use "beef broth", not those cubes and simmered broth with thyme a few minutes and let set to meld flavors. A good strong cheese gave this soup a nice flavor family was happy with. N...
This was just ok the way written. I added some sherry and garlic to give it a bit more flavor. I liked the ease of the already chopped onions but I did feel like it was lacking in taste. With...
I'm gonna have to agree with Patty Cakes on this one...no flavor! I ended up adding garlic, salt and pepper, and thickened it w/ a slurry of wine and Wondra flour. I do like the concept and ease...