Here’s a satisfying soup that’s fantastic on any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy.
—GINA BERRY CHANHASSEN, MN
START TO FINISH: 30 MIN. • MAKES: 7 SERVINGS
2 large red onions, thinly sliced
1/4 cup butter, cubed
2 cans (14 1/2 ounces each) chicken broth
3 cups water
1 envelope onion soup mix
1 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
7 slices French bread (3/4 inch thick)
1/2 cup shredded Swiss cheese
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1. In a Dutch oven, saute onions in butter until tender. Add broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
3. Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.