Inside-Out French Onion Soup Recipe

Inside-Out French Onion Soup Recipe photo by Taste of Home

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I came up with this innovative recipe in an attempt to capture the rich flavor of French onion soup in an impressive appetizer. It's comfort food with a festive twist!—Alana Puentes, Howard Beach, New York

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Inside-Out French Onion Soup Recipe

Prep: 1-3/4 hours Bake: 5 min.

Yield: 30 Servings

105 5 110

Ingredients

3 large onions, thinly sliced
2 tablespoons butter
2 teaspoons plus 3 tablespoons olive oil, divided
1 garlic clove, minced
1/4 cup sherry or beef broth
2 cups beef broth
1 bay leaf
30 slices French bread baguette (1/2 inch thick)
1/4 teaspoon pepper
2 garlic cloves, peeled and halved
1/2 pound provolone cheese, thinly sliced
2 tablespoons minced fresh parsley

Directions

In a Dutch oven, cook onions in butter and 2 teaspoons oil over low heat for 20-25 minutes or until onions are golden brown, stirring occasionally. Add minced garlic and sherry, stirring to loosen browned bits from pan. Add broth and bay leaf. Bring to a boil over medium heat; cook until liquid is evaporated. Discard bay leaf.
Place bread on ungreased baking sheets; brush with remaining oil. Sprinkle with pepper.
Bake at 400° for 4-6 minutes or until lightly browned. Rub cut sides of halved garlic over toast; top slices with onion mixture and cheese. Bake for 1-2 minutes or until cheese is melted. Sprinkle with parsley. Yield: 2-1/2 dozen.

Nutritional Facts 1 appetizer equals 107 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 204 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Inside-Out French Onion Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p28