I WANT SECONDS FRENCH ONION SOUP

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I Want Seconds French Onion Soup image

AWHILE BACK I WAS BROWSING IN THE CAMPBELL SOUP AISLE WHEN A CAN OF FRENCH ONION SOUP CAUGHT MY EYE. BEING A FRENCH ONION FAN FROM W..A..Y BACK, I BOUGHT A COUPLE CANS. I WASN'T EXPECTING MUCH FROM THE PRODUCT. THERE WAS NO WAY IT COULD POSSIBLY COMPARE TO FRENCH ONION SOUP PREPARED FROM SCRATCH BY A PROFESSIONAL CHEF. WHEN I GOT HOME I THREW TOGETHER THIS RECIPE AND LET ME TELL YOU...I WAS IN FOR A TASTE EXPERIENCE STRAIGHT FROM HEAVEN! LEAVE OFF PEELING AND SLICING THOSE ONIONS, LADIES. TRY THIS AND LET ME KNOW WHAT YOU THINK.

Provided by RUTH CARRAWAY

Categories     Vegetable

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 4

1 (10 3/4 ounce) can Campbell's French onion soup (DO NOT ADD WATER CALLED FOR ON CAN)
1/4-1/3 cup pepperidge farm garlic and onion crouton
1/4-1/3 cup grated swiss cheese
1 slice provolone cheese or 1 slice grated provolone cheese, as desired

Steps:

  • PREHEAT OVEN TO 375 DEGREES F.
  • OPEN SOUP CAN, POUR INTO AN OVEN-PROOF INDIVIDUAL SIZE BOWL THAT WILL HOLD ABOUT 1-1/3 CUPS.
  • TOP OFF SOUP WITH WATER.
  • PLACE IN OVEN, BAKE ABOUT TEN MINUTES TILL SOUP BEGINS TO BUBBLE UP AROUND THE EDGES.
  • ADD CROUTONS, BASTING THEM WITH THE HOT SOUP.
  • DON'T EXPECT THEM TO SINK TO THE BOTTOM, THAT'S NO PROBLEM.
  • RETURN TO OVEN TO BAKE ANOTHER 8 MINUTES OR SO.
  • TOP WITH THE SWISS CHEESE, THEN THE PROVOLONE.
  • BAKE ANOTHER 8 MINUTES TILL CHEESE HAS MELTED AND BEGINNING TO BROWN.
  • REMOVE TO SERVE PIPING HOT-- CAREFUL NOT TO BURN YOURSELF!
  • --THE CROUTONS HOLD HEAT LIKE YOU WOULDN'T BELIEVE.
  • GOBBLE THAT UP AND PREPARE YOURSELF ANOTHER SERVING!

Nutrition Facts : Calories 371.6, Fat 19.8, SaturatedFat 10.3, Cholesterol 44.2, Sodium 2970.6, Carbohydrate 27.9, Fiber 2.5, Sugar 8.8, Protein 24.6

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