Baked Onion Soup

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
baked onion soup

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

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).

Tips

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Nutrition

Nutritional Information

per serving
Energy: 595 Calories
Protein: 30 g
Carbohydrate: 44 g
Fat: 34 g
Fibre: 2.1 g
Sodium: 517 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 61 % / 668 mg
Vitamin B12: 134 %
Selenium: 53 %
Phosphorus: 52 %
Zinc: 41 %