Recipe Details

Summary

Name: Baked French Onion Soup

Category: Soups

3 tablespoons vegetable oil

6 medium white onions, sliced

8 cups beef broth (Swanson is best)

1 cup water

2 1/2 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

5 plain hamburger buns

10 slices provolone cheese

10 teaspoons shredded parmesan cheese

1. Add 3 tablespoons oil to a large soup pot or saucepan

over medium/high heat. Add the sliced onions and sauté

for 20 minutes until the onions begin to soften and start

to become translucent. You don't want them to brown.

2. Add the beef broth, water, salt, garlic powder and

black pepper to the pan and bring mixture to a boil.

When soup begins to boil, reduce heat and simmer for

45 minutes.

3. To make the croutons cut off the top half of each top

of the hamburger bun so that the bread is the same thickness

as the bottom half of each bun. Throw the tops away. Now you

should have 10 round pieces of bread -- 5 bottom buns, and 5

top buns with the tops cut off. Preheat oven to 325 degrees.

Place the bread in the the oven directly on the rack and bake

for 15 to 20 minutes or until each piece is golden brown

and crispy. Set these croutons aside until you need them.

4. When the soup is done, spoon about 1 cup into an oven-safe

bowl. Float a crouton on top of the soup, then place a slice

of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon

of shredded parmesan cheese over the provolone.

5. Place the bowl into your oven set to high broil. Broil the

soup for 5 to 6 minutes or until the cheese is melted and

starting to brown (you may need to broil longer if you are

making more than one bowl at a time). Sprinkle an additional

1/2 teaspoon of shredded parmesan cheese over the top of the

soup and serve. Repeat process to prepare remaining servings.

Makes 10 servings.