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Spring Onion Soup with Garlic Croutons

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  • Prep 30 min
  • Total 45 min
  • Servings 4
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A chicken broth base makes this a little lighter than French onion soup. Buttery homemade croutons are the crowning touch.
Updated Dec 11, 2009
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Ingredients

Croutons

  • 3 tablespoons butter or margarine
  • 1 cup 3/4-inch cubes day-old French bread (crusts removed)
  • 1 teaspoon garlic powder

Soup

  • 3 tablespoons butter or margarine
  • 1 medium white onion, finely chopped (1/2 cup)
  • 4 cups water
  • 2 tablespoons chicken soup base (from 8-oz jar)
  • 16 medium green onions, sliced (1 cup)
  • 1/2 teaspoon pepper
  • 4 tablespoons shredded Parmesan cheese

Steps

  • 1
    Heat oven to 375°F. In 15x10x1-inch pan or cookie sheet with sides, melt 3 tablespoons butter in oven. Add bread cubes and garlic powder to butter; toss well to combine. Bake about 10 minutes, stirring occasionally, until bread cubes are crisp and brown.
  • 2
    Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add white onion; cook over medium heat 5 to 7 minutes, stirring occasionally, until onion is translucent. Stir in water, soup base, green onions and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir before serving.
  • 3
    Top each serving with 1/4 cup croutons and 1 tablespoon cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    The soup can be prepared in advance through step 2 and refrigerated for advance party preparation.

Nutrition

240 Calories, 20g Total Fat, 5g Protein, 10g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
12g
61%
Trans Fat
1g
Cholesterol
50mg
17%
Sodium
1560mg
65%
Potassium
150mg
4%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
6%
Sugars
3g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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