I need a good, easy, and cheesy French Onion Soup Recipe?

Answer 1

French Onion Soup II

INGREDIENTS
1 pound onions, sliced
3 tablespoons vegetable oil
2 (14 ounce) cans beef broth
1 teaspoon Worcestershire sauce
1 pinch ground black pepper
6 slices French bread, toasted
2/3 cup shredded Swiss cheese

DIRECTIONS
Cook and stir onions in vegetable oil in a covered large saucepan over medium heat for 20 minutes. Stir in the beef broth, Worcestershire sauce and black pepper; heat to a boil. Remove from heat.
Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.
Ladle soup into bowls and top with bread.

Answer 2

"French Onion Soup for Two"

In 1-quart saucepan over medium-high heat, heat 1 (10 1/2 oz.) can condensed French onion soup and 1 soup can water to boiling, stirring occasionally. Toast 2 slices French bread. Ladle soup into two 12-ounce ovensafe bowls; top with toasted bread and 1 cup shredded Swiss cheese. Bake at 425* - 10 minutes or just until cheese is melted.

Answer 3

5 small onions, thinly sliced
2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)
2 cans (10 ounces) beef consomme (recommended: Campbell's)
1 packet onion soup mix (recommended: Lipton's)
8 slices French bread, about 1 inch thick
1 cup shredded Gruyere

Combine onions, broth, consomme, and soup mix in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting for 8 hours.
Ladle soup into serving bowls. Top with a slice of French bread. Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls under broiler until cheese is melted. Alternatively, place the bread on a baking sheet and top with cheese; broil until cheese has melted, about 30 to 40 seconds, and set on top just before serving.

Answer 4

French onion soup recipe

INGREDIENTS

* 1/3 cup butter
* 10 onions, peeled and thinly sliced
* 2 cloves garlic, crushed
* 1 (12 fluid ounce) can or bottle beer
* 1 quart beef broth
* 1/2 teaspoon dry mustard
* 1 teaspoon dried thyme
* 1/4 teaspoon ground black pepper
* 1 bay leaf
* 6 slices French bread, toasted
* 3 cups shredded Gruyere cheese

DIRECTIONS

1. In a large saucepan over medium heat, melt butter. Stir and cook onions in butter until golden brown, 15 minutes.
2. Stir in the garlic and cook 1 minute. Pour in the beer and beef broth and season with mustard, thyme, black pepper and the bay leaf. Bring to a boil, then reduce heat, cover and simmer 30 minutes.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Remove bay leaf from soup and ladle soup into a large casserole or individual ovenproof bowls, leaving about 1 inch of room at the top of the dish or dishes. Float slices of toasted bread on the soup and pile generously with Gruyere.
5. Bake in preheated oven 10 minutes, until cheese is lightly browned and bubbly.

Answer 5

1 can beef broth (not bouillion)
1 onion sliced and sauted in butter
A dash of vermouth (optional)
A dash of garlic powder
Heat this all together, pour into individual crocks or ramekins.
Put a thick slice of day old fr. bread on top of soup, cover with shredded swiss cheese, broil until cheese is alittle toasty.

Answer 6

you need cheese

Answer 7

go to allrecipes.com!