French Onion Soup

Fresh and caramelized onions cooked in a hearty beef broth topped with toasted french bread and melted, broiled provolone cheese.

5 from 2 votes

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Course: Appetizer, Side Dish, Soup

Cuisine: American, French

Keyword: appetizer, dinner, lunch, savory, side dish, soup

Prep Time: 10

Cook Time: 40

Servings: servings

Calories: 375kcal

Equipment

Stock Pot
Soup Crocks

Ingredients

6 onions sliced
8 cups beef broth
2 garlic cloves minced
5 tablespoon unsalted butter
¼ cup ap flour unbleached
1 packet Lipton Onion Dip Mix
1 french bread baguette sliced
provolone cheese sliced

Instructions

Preheat oven to 350 degrees.
Slice onions and add them to the stock pot.
Add in butter and garlic cloves and cooked on medium heat until onions are soft and begin to slightly caramelize.
Add in ap flour and stir until flour mixes in to butter to create a roux. Let the roux cook for about 1-2 minutes.
Add in beef broth, stirring the roux in as your pour the broth. You want to stir so that the roux does not stay clumpy.
Bring your soup to a simmer and let it simmer for 15 minutes.
Add in the Lipton onion dip mix packet and stir.
Simmer for 5 more minutes.
Slice french bread and spread a small sliver of butter on each side of each slice. Toast in the oven at 350 degrees for 3-4 minutes.
Ladle some soup into each crock. Do not fill it to the brim because when you add the bread in, you don't want the soup to overflow.
Add the toasted french bread pieces on top of the soup.
On top of the bread, add 3 slices of provolone.
Put the entire crock under the broiler and low broil until the cheese starts to bubble and slightly brown.
Serve on a hot plate and be careful! The crock will get very hot in the broiler. Enjoy!

Notes

Save the leftover soup in a large glass tupperware in the fridge. You will have to repeat steps 9-14 when making leftovers. You can also eat just the soup part as leftovers but it's way more fun with the cheese and bread!

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