French Onion Soup


1 1/2 pounds onions, thinly sliced (6 cups)
1/4 cup butter or margarine
3 10 1/2-ounce cans condensed beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
6 to 8 slices French bread or hard rolls, toasted Grated Parmesan cheese


In a covered 3-quart saucepan cook sliced onions in butter or margarine about 20 minutes or till tender. Add beef broth, Worcestershire sauce, salt, and pepper. Bring to boiling.

Sprinkle toast slices with grated Parmesan cheese; place under broiler till cheese is lightly browned. Ladle soup into bowls and float toast slices atop. (Or, place a toast slice on soup in each broiler-proof soup bowl; sprinkle with Parmesan cheese and place bowls under broiler till cheese is lightly browned. )

Makes 6 to 8 servings.

Curried Chicken Soup


1 1/4 cups skim milk
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup water
1 tablespoon snipped parsley
1/2 teaspoon curry powder


In saucepan gradually stir milk into soup. Add the water, parsley, and curry powder. Heat till simmering, stirring occasionally. Garnish with additional snipped parsley, if desired.

Make 6 servings.
This recipe is noted as a Calorie-Cutting Recipe

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

1 thought on “French Onion Soup

  1. Gina

    how can you make such a delicious dish look so gross? Even canned french onion soup looks better, haha


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.