Inside-Out French Onion Soup Recipe

Inside-Out French Onion Soup Recipe
Inside-Out French Onion Soup Recipe photo by Taste of Home
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Inside-Out French Onion Soup Recipe

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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
MAKES:
30 servings
TOTAL TIME:
Prep: 1-3/4 hours Bake: 5 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 1-3/4 hours Bake: 5 min.

Ingredients

  • 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

Directions

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 with parsley. Yield: 2-1/2 dozen.
Originally published as Inside-Out French Onion Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p28

Nutritional Facts

1 piece: 107 calories, 6g fat (2g saturated fat), 7mg cholesterol, 204mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. Place bread on ungreased baking sheets; brush with remaining oil. Sprinkle with pepper.
  3. 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 with parsley. Yield: 2-1/2 dozen.
Originally published as Inside-Out French Onion Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p28

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