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
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
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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).
Tips
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 % |
