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French Onion Soup

French Onion Soup
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Serves 4| Hands-On Time: | Total Time:


  • 3 14-ounce cans beef broth
  • 3/4 cup canned French-fried onions
  • 1/4 cup dry sherry
  • 4 slices stale French bread
  • 4 1-ounce slices Swiss cheese


  1. Heat oven to 400° F. Arrange four 10-ounce oven-safe soup bowls on a baking sheet.
  2. Divide the broth and onions among bowls. Add 1 tablespoon of sherry to each. Float a slice of bread in each bowl and top with a slice of cheese.
  3. Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.
By November, 2002

Nutritional Information

  • Per Serving
  • Calories 305
  • Calcium 273mg
  • Carbohydrate 22g
  • Cholesterol 26mg
  • Fat 16g
  • Fiber 1g
  • Iron 2mg
  • Protein 15mg
  • Sat Fat 7g
  • Sodium 1288mg
What does this mean? See Nutrition 101 .

Quick Tip

Almonds with dried tart cherries
Make it a meal: Serve the soup with butter lettuce tossed with toasted sliced almonds, dried cherries, olive oil, and white wine vinegar.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.