Soups & Salads
French Onion Soup
Prep Time: 20 min | Cook Time: 90 min | Servings: 4 | Calories: 545
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Prep Time
20 min
Cook Time
90 min
Servings
4
Calories
545
This beef broth based soup is made with fresh onions that are simmered in dry vermouth and infused with aromatic herbs that add the perfect amount of rustic flavor. Each bowl is topped with a hearty slice of French bread that’s then topped with melted Sargento® Sliced Provolone Cheese to make every spoonful perfectly cheesy.
Ingredients
- 1/2 cup olive oil
- 5 large Spanish onions, thinly sliced
- 2/3 cup dry vermouth or other dry wine
- 2 cups low sodium beef broth
- 1 tsp. fresh thyme leaves
- 1 bay leaf
- 4-8 slices French bread baguette*
- 8 slices Sargento® Sliced Provolone Cheese
Directions
- Heat olive oil in heavy-bottom pot over low-medium heat; add onions. Cook, stirring occasionally, until they reach a dark golden brown color; may take up to 1 hour.
- If onions begin to stick to the bottom of the pan, pour 1 tablespoon dry vermouth into the pan to loosen. The rest of the vermouth can be added in the last 5 minutes of the caramelization process. Once onions are cooked, add beef broth and herbs and bring to a boil; simmer 25-30 minutes. At this point the soup can be held in the refrigerator up to 48 hours or frozen for up to 1 month.
- Turn on the broiler. Pour soup into ovenproof bowls. Top with sliced bread and cheese. Place under broiler 2-3 minutes, or until cheese bubbles and browns.
