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French Onion Soup with Provalone

 French Onion Soup with Provalone
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
2 ServingsPrep: 55 min. Bake: 10 min.


  • 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


  • 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.

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French Onion Soup with Provalone (continued)

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.