Recipes

BAKED COUNTRY ONION SOUP
  • Ingredients
  • 1/2 cup butter or margarine
  • 1/4 cup vegetable oil
  • 5 large onions, thinly sliced
  • 1 quart chicken broth
  • 1 quart beef bouillon broth
  • 1/8 teaspoon ground black pepper
  • 1/2 cup white wine
  • 6 slices toasted garlic bread
  • shredded monterey Jack cheese
Directions
  1. In a soup kettle or Dutch oven melt butter or margarine and blend in vegetable oil
  2. Saute onions 3-5 minutes
  3. Reduce heat and cook, stirring occasionally, for one hour
  4. Add chicken broth, beef bouillon broth, pepper and wine
  5. Bring mixture to a boil
  6. Then reduce heat and simmer on low for 30 minutes. Pour soup into six oven-proof soup bowls
  7. Float a slice of garlic bread on top of each bowl
  8. Sprinkle shredded cheese over tops
  9. Bake in hot (400? F.) oven until cheese melts and lightly browns.


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