French Onion Soup Recipe

French Onion Soup Recipe photo by Taste of Home

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I ADAPTED a basic recipe to copy the onion soup served at my favorite restaurant. No matter what my entree, I always ordered the soup. Now I can make it at home. It's a meal in itself or an impressive beginning to a full-course meal. -Barbara Brunner, Steelton, Pennsylvania

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French Onion Soup Recipe

Prep: 55 min. Bake: 10 min.

Yield: 2 Servings

55 10 65

Ingredients

2 medium onions, chopped
1 teaspoon sugar
6 tablespoons butter, divided
1 tablespoon all-purpose flour
1/8 teaspoon pepper
Dash ground nutmeg
2-1/2 cups beef or vegetable broth
2 tablespoons grated Parmesan cheese
2 slices French bread (1 inch thick)
4 slices provolone cheese

Directions

In a large saucepan, saute onions and sugar in 3 tablespoons of butter until golden brown. Stir in the flour, pepper and nutmeg until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes. Stir in the Parmesan cheese.
Meanwhile, in a large skillet, melt remaining butter; add bread. Cook until golden brown on both sides. Ladle soup into two oven-proof bowls. Place a slice of cheese in each bowl; top with bread and remaining cheese. Bake at 375° for 10 minutes or until the cheese is bubbly. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 806 calories, 54 g fat (33 g saturated fat), 135 mg cholesterol, 2,357 mg sodium, 55 g carbohydrate, 5 g fiber, 27 g protein.

Originally published as French Onion Soup in Reminisce January/February 2000, p49