Beefy French Onion Soup

Name: Beefy French Onion Soup
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; condensed french onion soup; dried thyme leaves; Swiss cheese; French bread

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

Cook Time: 30 Minutes

Servings: 4

Ingredients: 5

Cook Mode

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

Preparation

Step 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.

Cooking 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.
Step 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.
Step 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.
Step 4

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

Nutrition Information

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.

159 Calories

0 %*

9g SAT FAT

0 %DV**

37g PROTEIN

0 %DV

4 mg IRON

0 %DV

6.2 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 93% lean ground beef: 159 Calories; 162 Calories from fat; 18g Total Fat (9 g Saturated Fat; 4 g Monounsaturated Fat;) 102 mg Cholesterol; 1206 mg Sodium; 27 g Total Carbohydrate; 2.1 g Dietary Fiber; 37 g Protein; 4 mg Iron; 8.2 mg NE Niacin; 0.4 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 6.2 mg Zinc; 26.7 mcg Selenium; 83.5 mg Choline.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.