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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
  • Total Time
    Prep: 1-3/4 hours Bake: 5 min.
  • Makes
    2-1/2 dozen


  • 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 with parsley.
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