COUNTRY ONION SOUP WITH RYE CROUTONS --BONNIE'S

Bonnie ^O^

By
@Utahn

Who doesn't like a delicious bowl of soup on a cold day? This is Country Onion Soup with homemade rye croutons, a little different than the traditional clear broth French type. But just as good. Delicious with grilled cheese sandwiches. I am happy to share this tried and true recipe with my JAP friends. Enjoy!


Photo is my own, recipe by Land of Lakes


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Rating:

Comments:

Serves:

3 large bowls

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

SOUP

2
tablespoons butter
4
cups of sweet onion, sliced into 1 inch pieces
1/2
teaspoon fresh minced garlic
1/4
cup chopped fresh parsley
2
cups water
11
ounces of good chicken broth
1
full tablespoon of chicken granules
1
tablespoon country-style dijon mustard
1
teaspoon basil leaves chopped
1/4
teaspoon thyme leaves
1/4
teaspoon black pepper

CROUTONS

6
slices rye bread cut into 1 1/2 inch pieces (3 cups)
1
teaspoon chopped basil leaves
1/2
teaspoon fresh minced garlic
3
thick mozzerella cheese slices

Directions Step-By-Step

1
Heat oven to 400 degrees.
2
PREPARE CROUTONS
Melt the butter in an oblong pan, add the basil, garlic and toss to coat. Bake 7 to 10 minutes, turning half way through. Remove and set aside.
3
MAKE THE SOUP:
Melt 2 tablespoons of butter in a large 3 quart sauce pan, and saute the onions with the garlic. Cook over medium heat until onions are very tender. Add the water, broth, chicken granules, country-style dijon mustard, basil leaves, thyme leaves, and black pepper. Simmmer about five minutes.
4
Add the soup to the 3 oven-proof bowls. Add a thick slice of Mozzarella cheese to each bowl. Return to the hot oven and bake about 10 minutes until cheese is lightly brown, remove from oven, and add the croutons.
5
Here is how it looks! Enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: French
Other Tag: Quick & Easy