The caramelized onions, prepared sweet onion soup, and beef consommé in this Campbell’s recipe for French onion soup give it a rich flavor. It is so delicious and with cheesy garlic Texas toast on top that you might want to double the recipe since it will disappear quickly!
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons butter
- 4 large onions, cut in half and thinly sliced
- 1 (14.5 ounce) carton Campbell’s® Sweet Onion Soup (Soups for Easy Cooking)
- 1 (10.5 ounce) can Campbell’s® Condensed Beef Consomme or Campbell’s® Condensed Beef Broth
- 10 ½ ounces water
- 4 slices Pepperidge Farm® Garlic Texas Toast
Instructions
- Melt butter in a 4-quart saucepan over medium heat. Add onions; cook and stir until well browned and caramelized, about 15 minutes.
- Stir in sweet onion soup and consommé. Pour water into the consommé can, swirl, and add to the saucepan; bring to a boil. Reduce the heat to low and cook, stirring occasionally, for 10 minutes.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Arrange Texas toast on an ungreased baking sheet.
- Bake in the center of the preheated oven until browned, 2 to 3 minutes per side.
- Ladle soup into four bowls and top each bowl with toast slice.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 1130 mg |
| Sugars | 8 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. I wouldn’t change a thing.
Quick and easy week night soup! Loved it!
I did make changes. First I sautéed the onions in garlic butter along with portabella mushrooms and Worcestershire sauce. I could not find sweet onion soup so I just used beef broth along with the extra liquid from the onion/mushroom. I used a sweet red wine in place of the water.
Very easy, quick and good! Hardest part is slicing the onions.