French Onion Soup with Provalone Recipe

5 8 8
French Onion Soup with Provalone Recipe
French Onion Soup with Provalone Recipe photo by Taste of Home
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French Onion Soup with Provalone Recipe

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5 8 8
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 55 min. Bake: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 55 min. Bake: 10 min.

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

Nutritional Facts

1 each: 806 calories, 54g fat (33g saturated fat), 135mg cholesterol, 2357mg sodium, 55g carbohydrate (15g sugars, 5g fiber), 27g protein.

  • 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
  1. 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.
  2. 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.
Originally published as French Onion Soup in Reminisce January/February 2000, p49

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Reviews forFrench Onion Soup with Provalone

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LauriK123 User ID: 6383708 63699
Reviewed Oct. 19, 2013

"Delicious!"

MY REVIEW
thishungering User ID: 2128082 63600
Reviewed Sep. 2, 2013

"Love this! I tried this French onion soup several years ago and this is the recipe I keep coming back to. Instead of the nutmeg, I use a dash apple pie spice and I'm certain that's what makes this soup outstanding."

MY REVIEW
spar7 User ID: 3439921 30686
Reviewed Nov. 20, 2012

"It was delicious! This flavorful soup is definatly in my "Make it again" Book."

MY REVIEW
terisa005 User ID: 6394729 36830
Reviewed Jan. 21, 2012

"delish!"

MY REVIEW
Hannah0418 User ID: 1795891 21936
Reviewed Oct. 5, 2011

"this was good but i didn't care for the nutmeg flavor in it. would skip that ingredient next time."

MY REVIEW
dilbert098 User ID: 3743376 26047
Reviewed Sep. 17, 2011

"Definitely restaurant quality! thank you for sharing. We're serving it to guests at the next opportunity! Awesome!"

MY REVIEW
SELOGY User ID: 5707243 89219
Reviewed Jan. 27, 2011

"DELICIOUS!!!! SELOGY"

MY REVIEW
audrey427 User ID: 305372 28618
Reviewed Mar. 6, 2009

"I love this recipe. It's quick and easy, and above all, taste's great."

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