Taste of Home
French Onion Soup with Provolone
TOTAL TIME: Prep: 55 min. Bake: 10 min.
YIELD: 2 servings.
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
Ingredients
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2 medium onions, chopped
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1 teaspoon sugar
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6 tablespoons butter, divided
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1 tablespoon all-purpose flour
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1/8 teaspoon pepper
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Dash ground nutmeg
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2-1/2 cups reduced-sodium beef or vegetable broth
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2 tablespoons grated Parmesan cheese
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2 slices French bread (1 inch thick)
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4 slices provolone cheese
Directions
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1.
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.
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2.
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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