Oven Baked Onion Soup Recipe

Name: Oven Baked Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. butter or margarine (1/2 stick); 6 c. thinly sliced yellow onions; 2 Tbsp. all-purpose flour; 1 1/4 to 1 1/2 qt. beef broth; 1/2 c. dry white wine; 1/2 tsp. salt; 1/2 tsp. freshly ground pepper; 6 slices French bread, toasted; 6 slices Swiss cheese; 1/2 c. freshly grated Parmesan cheese

Servings: persons

4 Tbsp. butter or margarine (1/2 stick)
6 c. thinly sliced yellow onions
2 Tbsp. all-purpose flour
1 1/4 to 1 1/2 qt. beef broth
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. freshly ground pepper
6 slices French bread, toasted
6 slices Swiss cheese
1/2 c. freshly grated Parmesan cheese

1
Melt butter in a large heavy Dutch oven or soup pot.
2
Saute onions over medium-low heat, stirring occasionally until light brown.
3
Sprinkle flour over the onions; stir into onions.
4
Stir in beef broth, wine, salt and pepper.
5
Heat to boiling.
6
Reduce heat; simmer, uncovered, 10 minutes.
7
Place slice of toasted French bread in each of 6 small ovenproof soup dishes.
8
Ladle soup over bread.
9
Place one slice cheese in each soup dish; sprinkle with Parmesan cheese.
10
Bake at 375u00b0 until cheese melts, about 5 minutes.
11
Serve hot.

584

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: 4 Tbsp. butter or margarine (1/2 stick), 6 c. thinly sliced yellow onions, 2 Tbsp. all-purpose flour, 1 1/4 to 1 1/2 qt. beef broth, and more.

Yes, Oven 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.

Oven Baked Onion Soup

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