Description
This classic French Onion Soup with Provolone delivers a sophisticated flavor profile that satisfies the palate and warms the soul. It features a deep, mahogany broth infused with caramelized onions, topped with a toasted baguette and a thick layer of melted provolone cheese.
Ingredients
Scale
5–6 Large Yellow Onions
4 Tablespoons Unsalted Butter
6 Cups Beef Bone Broth
1/2 Cup Dry White Wine (Sauvignon Blanc)
8–10 Slices Provolone Cheese (Deli Sliced)
1 Loaf French Baguette
3 Sprigs Fresh Thyme
2 Cloves Garlic, minced
Instructions
- Slice the onions into even 1/4-inch half-moons
- Melt the butter in a Dutch oven over medium-low heat. Add the onions and a pinch of salt, cooking for 45 to 60 minutes until deep brow
- Pour in the dry white wine to deglaze, scraping up the brown bits from the pot
- Add minced garlic and cook for 1 minute. Pour in the beef broth and add thyme. Simmer for 20 minutes
- Slice the baguette into 1-inch rounds and toast until golden brow
- Ladle soup into ramekins, add toasted bread on top, and drape provolone slices over the bread
- Broil for 2-4 minutes until cheese is bubbly and brow
Notes
For a lighter version, use mushroom stock instead of beef broth.
Ensure the bread is well-toasted to support the cheese topping.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg