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Quick Onion Soup Gratinée

Treat your family with this cheesy onion soup gratinee made using Progresso® French onion soup – perfect for French-style dinner.

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  • Prep Time 15 min
  • Total Time 15 min
  • Servings 2

1
can (18.5 oz) Progresso™ French onion soup
1/2
cup shredded Swiss or Gruyère cheese (2 oz)
1
tablespoon grated Parmesan cheese
2
slices (1/2-inch-thick) French bread, toasted

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In small saucepan, heat soup over medium-high heat until hot, stirring occasionally.
  • 2 Meanwhile, in small bowl, combine cheeses; mix well.
  • 3 Set oven control to broil. To serve, place 2 ovenproof bowls on cookie sheet for easier handling. Ladle soup into bowls. Top each with slice of toasted bread. Sprinkle each with about 1/4 cup cheese mixture.
  • 4 Broil 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

EXPERT TIPS

Expert Tips

Gratinée is a French word that refers to food topped with cheese or buttered bread crumbs, then broiled until crispy and brown. Our quick version of the classic French recipe produces a bistro-style supper in minutes.

Gruyère is a rich, smooth, firm cheese named for the Gruyère valley in Fribouge, Switzerland. Gruyère has a mild, nutty, slightly sharp flavor that is stronger than that of American-style Swiss cheese.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
250
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
),
Cholesterol
30mg
30%;
Sodium
1300mg
1300%;
Total Carbohydrate
25g
25%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
35%;
Iron
6%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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