Romano cheese, beef broth, and thickly sliced onions are simmered together in butter before being ladled into bowls and topped with toast and cheese.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
- Pour in beef broth and consomme and simmer 10 minutes.
- Preheat oven broiler.
- 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.
- Place bowls under broiler until cheese melts.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 1094 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Followed this recipe very precisely. It wasn’t bad but it wasn’t great either. What I would change? 1. Caramelizing the onions! I feel like this could have added a depth to the broth that was lacking. 2. Adding fresh garlic and Worcestershire sauce to add some complexity to the again, lacking broth. 3. Toasting the French bread (maybe even season the bread first with butter/garlic/Parmesan) before so it doesn’t turn into to a slimy/mushy mess within minutes of dipping your spoon in for the first taste. I may try another recipe that is a bit more complex next time because I love French Onion soup enough that I only think it’s fair to move on. Sorry, but I am breaking up with this recipe.
Great…made it a few times now. Really easy version: Skip the bread and the oven step. Just mix in some cheese when you put it in the serving bowl. Don’t need to add any salt and pepper….tasty enough!
My first review. I love this recipe and have been using it for a long time. I added some rosemary sprigs, a minced garlic clove, and 1 tablespoon of Worcester sauce. Fish out the rosemary sprigs before serving. Very nice and easy french onion soup.
I have made this a couple of times now.. and it is so delicious!!!!
This turned out pretty good but using all beef stock made it a bit too strong in beef flavor. It’s onion soup after all and you want to taste that. I prefer a mix of chicken and beef stock but I still liked this. Thanks for sharing. :o)
Delicious. My husband isn’t much of a broth person, adds crackers and bread to anything to thicken it into gloop and he loved this. Made it twice now, added some fresh ground pepper and garlic powder the second time and it turned out amazing.
Definitely need to cook the onions at least a full half hour to get them tender. Also I didn’t have consumme so I just used extra broth and it turned out great.
IT was very good. After taste testing it, I added some worcestshire sauce and it was even better.
My entire family loves this soup! I also used mozzarella cheese instead of Gruyere. I will definately be making this again soon!!
This is the best! We all loved it! Not salty. Very flavorful.
easy to make and delicious!
Just delish! The bread and cheese on top was way good!
This soup was delicious! I added some garlic to mine and used mozzeralla cheese instead.
I didn’t have beef consomme in the house, but then remembered that I still had the sauce left over from the French Dip recipe I had made the night before. It was a great sauce so I figured it would help to make a great soup. I’m happy to say that my family said it was the best onion soup they’d ever had.