Prep time
10 MIN
Total time
50 MIN
Serves
4

Ingredients

Directions

  1. Cook onions until browning begins,in 1 tbsp (15 mL) heated oil,in large heavy-bottomed saucepan or Dutch oven at medium-high heat. Reduce heat to low. Cover and simmer for 10 minutes,stirring occasionally. Remove from saucepan and set aside.
  2. Brown beef in remaining oil in same saucepan,at medium-high heat,stirring often. Return onions to saucepan.
  3. Stir in broth,Worcestershire sauce and rosemary. Heat to a boil. Reduce heat to low.
  4. Cover and simmer for 15 minutes,stirring occasionally. Ladle into 4 soup bowls and sprinkle with croutons and cheese.

Recipe tips

  • To make your own croutons,cut a couple of slices of day-old bread into ½” (1 cm) cubes. Toast them to a light golden brown on a baking tray in a 375°F (190°C) oven,turning them occasionally to toast all sides.
  • When soup or stew recipes call for browning vegetables or meat before simmering in broth,Dutch ovens are a good choice of cookware. These large,heavy-bottomed pots allow good heat distribution and the tight-fitting lids prevent too much steam from escaping.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

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Reviews

  • Review by David M.

    I added 1/8 cup each: Shredded carrot and celery. Also added 1 tbsp BBQ sauce for a change-up and a pinch of Instant coffee (not enough to over-power, but enough to make one think now there is a different taste.

    David M. | September 27, 2012

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  • Rating by Joyce

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    Joyce O. | April 20, 2015

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  • Rating by n

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    n s. | June 2, 2013

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  • Review by Dietlind F.

    So easy to make and very flavourful. I added 1 or 2 garlic cloves and some bay leaves the first time I made it because my old onion soup recipe called for that and I enjoy those flavours, also.I have made it 3 times now.

    Dietlind F. | December 4, 2012

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