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French Onion Soup

Made With:

Soups

CLASSIC BEEF CONSOMMÉ

A homestyle beef broth great on its own or in a recipe.

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Total Time

60 min.

Serving & Size

250 mL (8 oz)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
French bread, sliced into rounds 12 slices 12  slices
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
Weight Measure
Yellow onion
3. Slice the tops and bottoms off onions. Cut them in half, then slice into thin strips.
Weight Measure
Olive oil 1 tbsp 15  mL
4. Add olive oil to stockpot, and heat to medium-high.
Weight Measure
Granulated sugar 1 tsp mL
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.
Weight Measure
Campbell’s® Beef Consomme, condensed can 3 cups 750  mL
Water 3 cups 750  mL
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.
Weight Measure
Balsamic vinegar 1 tbsp 15  mL
Gruyere cheese, shredded 1 cups 375  mL
Ground pepper
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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