Katz Onion Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.1
  • Total Fat: 9.2 g
  • Cholesterol: 18.1 mg
  • Sodium: 386.4 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 7.2 g

View full nutritional breakdown of Katz Onion Soup calories by ingredient
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You can use baguette slice instead of gluten-free hamburger bun. I make my own beef broth without salt. You can use baguette slice instead of gluten-free hamburger bun. I make my own beef broth without salt.
Number of Servings: 4


    2 pounds yellow onions
    1 teaspoon extra virgin olive oil
    Freshly ground black pepper
    Pinch salt
    1 clove garlic, minced
    3 cups been broth (no salt)
    1 bay leaf
    Pinch dry thyme
    1/2 teaspoon beef base
    1 tablespoon Marsala wine

    2 Kinnikinnick Tapioca Rice Hamburger Buns
    4 slices Kraft Low-Fat Swiss cheese


Peel and thinly slice the onions. Heat the oil in a large saucepan over low heat. Add the onions and spinkle with freshly ground black pepper and a pinch of salt. Partially cover the pan, and saute without stirring until onions get soft and turn a very pale golden color. Then stir and continue sauteing until you get a golden caramelized coating on the bottom of the pan. This may take 1-1/2 hours. I would check it every 10-15 minutes. When the onions start to turn golden, they can burn quickly, so at that point check and stir more often.

Add the garlic and saute 30 seconds. Add the beef broth, beef base, bay leaf, and thyme. Bring to a boil, cover, reduce heat to low and simmer 20-30 minutes. Add the wine and turn off the heat. Remove the bay leaf.

Divide the soup among 4 soup bowls or soup crocks, 3/4 cup per bowl.

Cut the hamburger buns in half and put on a baking sheet. (I cut the bun into cubes so it will be easier to eat.) Top each bun with a slice of cheese and broil just until cheese starts to melt. Watch carefully because it can burn quickly.

Top each bowl of soup with the bread/cheese.

If using soup crocks, you can put the bread on top of the soup, then the cheese and broil.

Number of Servings: 4

Recipe submitted by SparkPeople user KATZASTAR.

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