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French Onion Soup with Croutons Recipe

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This recipe for French Onion Soup with Croutons, by , is from Mignella Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Mignella


1 stick of butter
5 large Vidalia onions, halved and thinly slices
2 (48oz) cans beef broth
2 tbsp Sherry
Slices of Swiss cheese

Croutons (I usually double this)

1 cup cubed stuffing mix
tsp garlic powder
cup butter (1stick)
4 Tbsp grated parmesan cheese

1. In a large soup pot, melt the butter and cook the onions, covered, over low heat for 20 minutes. Stir onions occasionally.

2. When the onions are soft and transparent, sprinkle the sugar over them and stir the onions, cooking uncovered about 10 minutes or until onions are brown and caramelized. (Mine sometimes take up to 30 min.). Add salt and pepper to taste.

3. Add beef stock and sherry and cook another 30-40 minutes.

1. In a large skillet melt butter and stir in grated Parmesan cheese and garlic powder. Add 1 cup stuffing mix and coat with butter. *I usually triple this cause the family loves the croutons.*

2. In a single layer, on a cookie tray, bake at 350 until the cubes are dry and crisp.

Assemble soup:
In a soup bowl (I use a crock) ladle in soup, put in croutons and top with a slice of Swiss cheese. Broil on high until cheese is melted.




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