French Onion Soup

The Spice & Tea Exchange
Servings

4-6 servings

Prep Time

30 minutes

Cook Time

30 minutes

Herbs de Provence, infused butter, and sauteed onions give this classic take on French Onion Soup a savory and herbal flavor. Bon appetit!

French Onion Soup

Ingredients

  • 1 Tbsp. Herbs de Provence
  • ½ tsp. Fleur de Sel Sea Salt
  • 1 tsp. 4 Peppercorn Spice Blend
  • 2 sticks unsalted butter (one softened)
  • 1 large red onion
  • 1 large yellow onion
  • 1 tsp. Worcestershire sauce
  • 1 tsp. cooking sherry
  • 32 oz. beef broth (unsalted or low-sodium)
  • 1 Tbsp. beef bouillon (or 4 bouillon cubes)
  • 1 French baguette
  • 1 cup parmesan cheese
  • Swiss cheese slices (2 per serving)
  • Provolone cheese slices (2 per serving)

Directions

  1. ADD Herbs de Provence to one stick of softened butter. Mix well and set aside to infuse.*
  2. CUT onions into ½-inch julienne slices. In a large saucepan, saute onions with remaining stick of butter. Add Worcestershire sauce and cooking sherry. Continue cooking until onions are translucent.
  3. ADD beef broth, 4 cups water, and bouillon. Add Fleur de Sel Sea Salt and 4 Peppercorn Spice Blend. Cook until hot.
  4. SLICE the baguette into ¾-inch slices. Spread each slice with herb-infused butter and sprinkle with parmesan cheese. Place baguette slices on an ungreased baking sheet and broil until golden brown. Remove from oven and set aside.
  5. USING oven-safe bowls, fill each bowl to within ½-inch gap of top. Place 2 baguette slices in each soup bowl.
  6. LAYER with 1-2 slices each of Swiss and Provolone cheeses. Sprinkle with a bit of parmesan cheese and additional Herbs de Provence if desired.
  7. BROIL until cheese is bubbly and golden brown. Serve immediately.
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