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


Featured Pinch Tips Video

Rating:
★★★★★ 9 votes
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

Step-By-Step

1Heat oven to 400 degrees.
2PREPARE 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.
3MAKE 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.
4Add 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.
5Here is how it looks! Enjoy!

About this Recipe

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