Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

It's worth the effort to make your own stock for this supersimple soup, but if you want to save time, you can use store-bought lower-sodium broth. You'll need to reduce the amount of salt you add to the soup by half.

Julianna Grimes
Recipe by Cooking Light March 2012

Gallery

Con Poulos; Styling: Helen Crowther

Recipe Summary

hands-on:
1 hr 20 mins
total:
5 hrs 39 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • To prepare stock, arrange first 5 ingredients in a single layer on a large baking sheet. Bake at 450° for 35 minutes or until browned. Scrape beef mixture and pan drippings into a large Dutch oven. Stir in 3 quarts cold water and next 4 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan clean with paper towels.

  • To prepare soup, return Dutch oven to medium heat. Add oil to pan; swirl to coat. Melt butter in oil. Add sliced onion to pan; cook for 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add salt and ground pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Add reserved stock and chopped thyme; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 50 minutes). Stir in chives.

  • Preheat broiler to high.

  • Arrange bread slices in a single layer on a jelly-roll pan, and broil for 2 minutes or until toasted, turning after 1 minute. Ladle 1 1/3 cups soup into each of 6 broiler-safe soup bowls. Top each serving with 2 bread slices, and sprinkle evenly with cheese. Place soup bowls on jelly-roll pan, and broil for 4 minutes or until tops are golden brown and cheese bubbles.

Nutrition Facts

346 calories; fat 14.1g; saturated fat 5.9g; mono fat 6.2g; poly fat 1.2g; protein 16.1g; carbohydrates 40.5g; fiber 5.3g; cholesterol 33mg; iron 2.3mg; sodium 649mg; calcium 274mg.
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