Brennan’s Onion Soup
Description
Dorothy Kattengell's rich onion soup — sliced onions sautéed in butter, thickened with flour, and simmered in a combination of beef consommé, water, and bouillon. Served the classic way: ladled over a slice of French bread topped with Provolone or Mozzarella, then broiled until bubbly and golden.
Ingredients
Instructions
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Peel and slice the onions. Sauté them in melted butter until soft.
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Add the flour and stir well.
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Add the beef consommé, water, and dissolved bouillon. Stir to combine.
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Add the Worcestershire sauce, olive oil, minced garlic, bay leaf, and pepper to taste.
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Heat well, simmering for about 20 minutes.
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Place one slice of French bread in the bottom of each soup bowl.
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Top each bread slice with Provolone or Mozzarella cheese.
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Pour the hot soup over the bread and cheese.
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Place under the broiler until the cheese is melted and the soup is bubbly on the edges.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 9g45%
- Cholesterol 40mg14%
- Sodium 880mg37%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sauté the onions slowly until they're truly soft before adding the flour — this builds the sweet base flavor that makes a great onion soup.
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