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–+ servings

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 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Side Dish, Soup
Cuisine American, French
Servings 6 servings
Calories 375 kcal

Equipment

  • Stock Pot
  • Soup Crocks

Ingredients
  

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! 

Nutrition

Serving: 1crockCalories: 375kcalCarbohydrates: 53gProtein: 14gFat: 12gSaturated Fat: 7gCholesterol: 25mgSodium: 1606mgPotassium: 434mgFiber: 4gSugar: 7gVitamin A: 296IUVitamin C: 8mgCalcium: 89mgIron: 4mg
Keyword appetizer, dinner, lunch, savory, side dish, soup
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