Baked Onion Soup

Name: Baked Onion Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) butter; 2 large onions sliced; 1 tbsp (15 mL) sugar; 2 tbsp (30 mL) all-purpose flour; 3 cups (750 mL) beef broth; 2 cups (500 mL) Milk; 1 tbsp (15 mL) brandy (optional); 2 cups (500 mL) shredded Canadian Swiss cheese; Parmesan Croutons; 1 French baguette bread; 3 tbsp (45 mL) soft butter; 1 garlic clove minced; 3 tbsp (45 mL) grated Canadian Parmesan cheese; 1 tsp (5 mL) dried oregano

This recipe is taken from the 1984 Milk Calendar. This is the Baked Onion Soup recipe.

Prep: 15 min
Cooking: 30 min

Yields 4 servings

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Preparation

Melt butter in a large pot; add onions; cook until softened. Stir in sugar and flour; cook until browned, about 5 min. Gradually stir in stock and milk; simmer 20 min.

While soup is simmering, make the croutons. Slice bread into 1/2 in (1.5 cm) slices. Combine remaining ingredients; spread on bread.

Bake in 350 °F (180 °C) oven until crisp.

Add brandy to soup. Season to taste. Pour into ovenproof soup bowls; top with Parmesan croutons and Swiss cheese. Bake in 350 °F (180 °C) oven until cheese has melted (about 10 min).