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French Onion Soup

French Onion Soup
Total Time

60 min.

Serving & Size

250 mL (8 oz)

Add To Pantry

This classic French Onion soup is easy to make and delicious. The addition of sugar improves the caramelization process and the splash of balsamic vinegar provides a unique flavour.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
French bread, sliced into rounds 12 slices 12 slices
Yellow onion
Olive oil 15 mL 1 tbsp
Granulated sugar 5 mL 1 tsp
Campbell’s® Beef Consomme, condensed can
750 mL
3 cups
Water 750 mL 3 cups
Balsamic vinegar 15 mL 1 tbsp
Gruyere cheese, shredded 375 mL 1 1/2 cups
Ground pepper
Instructions
1. Preheat oven to 350 degrees F (180 degrees C)

2. Place bread slices on a baking sheet, brush olive oil across both sides of each slice, and bake for 7-10 minutes, or until golden brown
3. Slice the tops and bottoms off onions. Cut them in half, then slice into thin strips.
4. Add olive oil to stockpot, and heat to medium-high.
5. Add onions, sugar, and let everything cook for about 30 minutes, stirring occasionally until they begin to caramelize to a deep golden brown colour.
6. Add Campbell’s Beef Consomme and water to stockpot. Bring to a boil, then reduce to a simmer, and cook for 10 minutes longer.
7. Season to taste with pepper.

8. Turn oven to broil.

9. Ladle 8 oz (250 mL) soup into heat-resistant bowls, and place the bowls on a baking sheet.

10. Place 1-2 slices of bread on top of the soup (depending on size of rounds). Top with shredded Gruyere cheese (about ¼ cup/75 mL per serving)

11. Place under the broiler for 1-3 minutes until the cheese is melted.

12. Serve immediately.
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