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French Onion Tomato Soup

recipe at a glance
Rating: 5/5 5 stars
1 review

ready in: 1-2 hrs
serves/makes:   6
  

recipe id: 15023
cook method: oven, stovetop

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ingredients

1/3 cup butter or margarine
4 large yellow onions, thinly sliced
1 tablespoon flour
1 1/2 teaspoon salt
4 cups water
1 can (1 pound, 12 ounce) tomatoes, undrained
OR
4 cups Italian plum tomatoes, in chunks
6 slices toasted French bread, 1" thick
2 cups grated Gruyere, Swiss or cheddar cheese

directions

Saute onion in Dutch oven with butter, stirring until golden, 15 minutes.

Add flour and cook until it turns golden. Add salt and the water. Bring to a boil; reduce heat, and simmer, covered, 10 minutes.

Meanwhile, put tomatoes through blender to make a puree. Add to onion; simmer, covered, 15 minutes.

Pour soup into individual heat proof bowls or into a large, shallow one. Arrange toast on top; sprinkle with cheese.

Run under broiler 3 to 5 minutes, or until cheese melts and brown slightly. (If your bowls are not broiler safe, a hot oven will do the trick also.)

added by

luckytrim

nutrition

Nutritional data has not been calculated yet.

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Guest at CDKitchen.com




REVIEW: recipe rating
I have been making this exact recipe for years. We love it!! But over the years I have learned a few tricks in the preparation to make it much easier. Instead of trying to float the piece of bread on the soup and trying to put all of that under the broiler, put the bread on a baking sheet, sprinkle cheese on top and put that under the broiler. Then ladle soup in bowls and put bread on top of soup. I even cut up the cheesey bread with a pizza cutter or scissors in bite size pieces before putting it on the soup. So much easier to eat! And, one more tip, like most tomato dishes it tastes best the next day. Make in the day before and then just heat up the soup the next day. I also use fresh or frozen home-grown tomatoes and cut the amount of water way back or leave it out. My tomatoes are so full of juice. We like it best with Swiss cheese. To us the Swiss cheese makes the soup!


Guest at CDKitchen.com




REVIEW: recipe rating
I have been making this exact recipe for years. We love it!! But over the years I have learned a few tricks in the preparation to make it much easier. Instead of trying to float the piece of bread on the soup and trying to put all of that under the broiler, put the bread on a baking sheet, sprinkle cheese on top and put that under the broiler. Then ladle soup in bowls and put bread on top of soup. I even cut up the cheesey bread with a pizza cutter or scissors in bite size pieces before putting it on the soup. So much easier to eat! And, one more tip, like most tomato dishes it tastes best the next day. Make in the day before and then just heat up the soup the next day. I also use fresh or frozen home-grown tomatoes and cut the amount of water way back or leave it out. My tomatoes are so full of juice. We like it best with Swiss cheese. To us the Swiss cheese makes the soup!