Florentine Onion Soup
by ashleyann111
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Suggest a better descriptionSource: Cindy Carriere (1999)
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INGREDIENTS
- 4 large Onions ; Sliced
- 1/4 cup Butter
- 10 ounce Frozen Spinach ; Thawed & drained
- 6 Cubes Beef bouillon ; + 6 c water
- 1 Can Beef broth Campbell soup
- 1/4 tsp Black pepper
- 1 tsp Worcestershire sauce
- 2 Dash Tabasco sauce
- To taste Lawry’s seasoned salt
- French Bread ; Toasted
- 1 cup Swiss or Mozzarella Cheese ; Shredded
INSTRUCTIONS
Heat oven to 425. In a Dutch oven, sauté onions in butter for 10-15 minutes until lightly browned. Add spinach, cook stirring occasionally for 3 minutes. Add bouillon cubes, water, pepper and other ingredients. Bring to a boil, reduce heat. Cover; and simmer for 30 minutes.
In a 2 1/2 quart casserole, place bread and spoon soup over it. Sprinkle cheese on top. Bake @ 425 for 5 minutes or until cheese is melted.
NOTES
ashleyann111
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2667g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 947 | ||
| Calories from Fat: 465 (49%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 51.7g | 69 % | |
| Saturated Fat 31.2g | 156 % | |
| Monounsaturated Fat 13.3g | ||
| Polyunsanturated Fat 2.3g | ||
| Cholesterol 122mg | 38 % | |
| Sodium 5325.6mg | 184 % | |
| Potassium 3104.3mg | 82 % | |
| Total Carbohydrate 95.9g | 28 % | |
| Dietary Fiber 23.2g | 93 % | |
| Sugars, other 72.7g | ||
| Protein 36.9g | 53 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 947
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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