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Inside-Out French Onion Soup

 Inside-Out French Onion Soup
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
30 ServingsPrep: 1-3/4 hours Bake: 5 min.


  • 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


  • 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

2 of 2

Inside-Out French Onion Soup (continued)

Directions (continued)

  • 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.