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French Onion Soup with Provalone Recipe

French Onion Soup with Provalone Recipe

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
TOTAL TIME: Prep: 55 min. Bake: 10 min. YIELD:2 servings


  • 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.

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.

Reviews for French Onion Soup with Provalone

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Reviewed Oct. 19, 2013


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."

Reviewed Nov. 20, 2012

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

Reviewed Jan. 21, 2012


Reviewed Oct. 5, 2011

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

Reviewed Sep. 17, 2011

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

Reviewed Jan. 27, 2011


Reviewed Mar. 6, 2009

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

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