French Onion Soup IX


Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
8 servings


  • 2 tablespoons butter

  • 2 pounds yellow onions, halved and sliced 1/2 inch thick

  • 4 (14 ounce) cans beef broth

  • 1 (10.5 ounce) can beef consomme

  • ¼ cup grated Romano cheese

  • salt and pepper to taste

  • 8 slices French bread, toasted

  • ½ cup shredded Gruyere cheese


  1. In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.

  2. Pour in beef broth and consomme and simmer 10 minutes.

  3. Preheat oven broiler.

  4. Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.

  5. Place bowls under broiler until cheese melts.

Nutrition Facts (per serving)

213 Calories
7g Fat
26g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 213
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 21%
Cholesterol 19mg 6%
Sodium 1094mg 48%
Total Carbohydrate 26g 10%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 12g
Vitamin C 6mg 31%
Calcium 160mg 12%
Iron 2mg 9%
Potassium 384mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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