Rich Onion Soup

Name: Rich Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. onions, sliced; 6 Tbsp. butter; 2 Tbsp. corn oil; 1/2 tsp. sugar; 1/2 tsp. dry mustard; 3 Tbsp. flour; 2 qt. beef broth (3 cans broth, 3 cans water); 1/3 c. Holland House white cooking wine; salt and pepper to taste; French bread slices, toasted; Mozzarella cheese

Eats Now Editorial Team · 295 kcal · Soups & Stews

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Rich Onion Soup – a delicious recipe with onions, butter, corn oil, sugar, dry mustard, flour. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 lb. onions, sliced
6 Tbsp. butter
2 Tbsp. corn oil
1/2 tsp. sugar
1/2 tsp. dry mustard
3 Tbsp. flour
2 qt. beef broth (3 cans broth, 3 cans water)
1/3 c. Holland House white cooking wine
salt and pepper to taste
French bread slices, toasted
Mozzarella cheese

1
In large kettle, cook onions with butter and oil over low heat for 30 minutes, stirring occasionally.
2
Add sugar and mustard. Cook 30 minutes longer.
3
Blend in flour.
4
Stir in broth and wine. Cook 30 minutes more.
5
Season to taste.

295

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 2 lb. onions, sliced, 6 Tbsp. butter, 2 Tbsp. corn oil, 1/2 tsp. sugar, and more.

Yes, Rich 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.

Quick Info

Servings
4 servings
Calories
295 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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