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Beefy French Onion Soup

It's your favorite onion soup with a protein boost from Ground Beef. Delicious and satisfying!

  • 30
    min
  • 4
    SERVINGS
  • 430
    Cal
  • 33 g
    Protein

Ingredients:

  • 1 pound Ground Beef
  • 2 cans (10-1/2 ounces each) condensed French onion soup
  • 1/2 teaspoon dried thyme leaves
  • 4 slices Swiss cheese
  • 4 slices French bread, cut 1-inch thick

Cooking:

  1. Heat large saucepan or nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from saucepan with slotted spoon; pour off drippings. Return beef to saucepan.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

  2. Add soup and amount of water according to soup can directions. Stir in thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to blend flavors, stirring occasionally.

  3. Cut cheese to fit bread slices; top bread with cheese. Place bread slices on rack in broiler pan so surface of bread is 3 to 4 inches from heat. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and golden brown.

  4. Evenly ladle soup into 4 bowls. Top each bowl with 1 bread slice.

433 CALORIES

0 % *

10g SAT FAT

0 % DV **

33g PROTEIN

0 % DV

3.2 mg IRON

0 % DV

6.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 80% lean ground beef: 433 Calories; 207 Calories from fat; 23g Total Fat (10 g Saturated Fat; 8 g Monounsaturated Fat;) 100 mg Cholesterol; 1447 mg Sodium; 22 g Total Carbohydrate; 2.2 g Dietary Fiber; 33 g Protein; 3.2 mg Iron; 6.2 mg NE Niacin; 0.4 mg Vitamin B6; 3.1 mcg Vitamin B12; 6.5 mg Zinc; 29.9 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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