Onion Soup au Gratin
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Ovenproof Bowls
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 500 grams onions, sliced, about 4 cups, (1 lb)
- ¼ teaspoon sugar
- 2 cans Soup Option, (10½ oz / 298 g each)
- 2 soup cans water, omit if using homemade broth
- Bread Option
- 2 cups Cheese Option, shredded
- ¼ cup Parmesan cheese, grated
OPTIONS
Soup - Use 1 Item
- condensed beef broth
- condensed beef noodle soup
- condensed chicken broth, use 2½ cups if using homemade broth, Shortcut
- condensed chicken noodle soup
Bread - Use 1 Item
- 6 slices French bread, toasted
- 2 cups croutons, Shortcut
- 6 slices rye bread, toasted, Shortcut
- 3 croissants, slit horizontally, toasted
Cheese - Use 1 Item
- Swiss cheese
- Gruyere cheese
- Cheddar cheese
- Mozzarella cheese
Instructions
- To a large pot on low heat, add the oil and butter, when hot, add the onion and cook for 15 minutes, stirring occasionally until the onion is tender.
- Stir in sugar, raise heat to medium, and cook another 30 minutes or until the onions are golden brown. Stir often to prevent burning.
- Stir in the Soup Option and water and bring to a boil. Reduce to a simmer, cover, and cook 25 minutes, stirring occasionally.
- Preheat your oven to 180° C (350° F).
- Ladle soup into heat ovenproof bowls and place bowls on a baking sheet.
- Top each bowl with the Bread Option, and top each with the Cheese Option and the Parmesan cheese.
- Place baking sheet in the oven and bake for 20 minutes or until the cheese is melted and the top browned.
- Serve and enjoy.
Notes
Fair cost per serving based on amount of cheese needed.
Shortcuts: Chicken Broth (Pressure Cooker), Croutons.
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