Baked Onion Soup Recipe

Name: Baked Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 8 medium onions, quartered and thinly sliced; 2 cloves garlic, minced; 2 cups water; One 32-ounce carton low-sodium vegetable broth, or other stock option (page 9); 1/4 cup dry red wine; 1 teaspoon dry mustard; Salt and freshly ground pepper to taste; Long narrow French or Italian bread, as needed; 1 1/2 cups grated mozzarella-style nondairy cheese

Servings: persons

2 tablespoons olive oil
8 medium onions, quartered and thinly sliced
2 cloves garlic, minced
2 cups water
One 32-ounce carton low-sodium vegetable broth, or other stock option (page 9)
1/4 cup dry red wine
1 teaspoon dry mustard
Salt and freshly ground pepper to taste
Long narrow French or Italian bread, as needed
1 1/2 cups grated mozzarella-style nondairy cheese

1
Heat the oil in a soup pot.
2
Add the onions and saute over medium-low heat until golden.
3
Add the garlic and continue to saute slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.
4
Preheat the oven to 375 degrees.
5
Pour the water over the onions and give them a good stir.
6
Then add the broth, wine, and mustard.
7
Bring to a rapid simmer, then lower the heat.
8
Cover and simmer gently for 15 minutes.
9
Season with salt and pepper.
10
Meanwhile, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls.
11
Bake for 15 minutes, or until dry and crisp, turning the slices over once about halfway through the baking time.
12
To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it.
13
Sprinkle about 1/4 cup of the grated cheese over each.
14
Place the bowls on 1 or 2 sturdy baking sheets to make them easier to handle.
15
Bake for approximately 10 minutes, or until the cheese is melted.
16
Serve at once.
17
Per serving:
18
Calories: 307
19
Total fat: 15g
20
Protein: 7g
21
Fiber: 6g
22
Carbohydrate: 37g
23
Cholesterol: 0mg
24
Sodium: 613mg

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 8 medium onions, quartered and thinly sliced, 2 cloves garlic, minced, 2 cups water, and more.

Yes, Baked Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Onion Soup

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