T.G.I. Friday's French Onion Soup
This French Onion Soup is one of the simplest, cheapest, easiest most flavorful soups you will ever make.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 tablespoon worcestershire sauce
- 1 1/2 cups water
- 1/4 teaspoon black pepper
- 2 tablespoons butter or 2 tablespoons margarine
- 4 cups onions sliced
- 3 cups beef broth
- 1 tablespoon cooking sherry
- 1 dash dried thyme
- 1 cup crouton soft
- 1/2 cup mozzarella cheese shredded
- Carbohydrate 16.6085475214138 g
- Cholesterol 18.144000015338 mg
- Fat 4.87213500418659 g
- Fiber 2.72662507975975 g
- Protein 9.66644750892398 g
- Saturated Fat 3.03376400259321 g
- Serving Size 1 1 serving(s) (372g)
- Sodium 520.502500492035 mg
- Sugar 13.881922441654 g
- Trans Fat 0.28743900026217 g
- Calories 146 calories
This soup is the perfect comfort food for a cold winter day. It's also a great way to use up leftover beef broth and crusty bread. The soup is relatively easy to make, but it does take some time to cook the onions. If you're short on time, you can always use pre-sliced onions or even frozen onions.
Once the onions are cooked, the soup is simply a matter of adding the remaining ingredients and simmering it for a few minutes. You can adjust the amount of Worcestershire sauce and pepper to your taste. And if you don't have any sherry on hand, you can substitute white wine or even chicken broth.
Step-by-step
- Melt butter in saucepan over low heat.
- Add onions and cook 20 minutes, stirring occasionally.
- Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot.
- Increase heat and bring to boil, then reduce heat.
- Cover and simmer for 5 minutes.
- Divide into bowls.
- Top with croutons, then mozzarella.
- Broil until cheese melts and begins to brown.
