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French Onion Soup with Provolone

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.
  • Makes
    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 reduced-sodium 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 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 2 ovenproof bowls. Place a slice of cheese in each bowl; top with bread and remaining cheese. Bake at 375° until the cheese is bubbly, about 10 minutes.
Nutrition Facts
1 serving: 633 calories, 47g fat (30g saturated fat), 131mg cholesterol, 1472mg sodium, 34g carbohydrate (9g sugars, 3g fiber), 19g protein.

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Average Rating:
  • LauriK123
    Oct 19, 2013


  • thishungering
    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.

  • spar7
    Nov 20, 2012

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

  • terisa005
    Jan 21, 2012


  • Hannah0418
    Oct 5, 2011

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

  • dilbert098
    Sep 17, 2011

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

    Jan 27, 2011


  • audrey427
    Mar 6, 2009

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