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TSTE® Herbs de Provence, infused butter, and sautéed onions give this classic take on French Onion Soup a savory and herbal flavor. Bon appétit!
From TSTE®1 TBS TSTE® Herbs de Provence½ tsp TSTE® Fleur de Sel Sea Salt1 tsp TSTE® 4 Peppercorn Spice Blend
From the Grocer2 sticks unsalted butter (one softened)1 large red onion1 large yellow onion1 tsp Worcestershire sauce1 tsp cooking sherry32 oz beef broth (unsalted or low-sodium)1 TBS beef bouillon (or 4 bouillon cubes)1 French baguette1 cup parmesan cheeseSwiss cheese slices (2 per serving)Provolone cheese slices (2 per serving)
ADD TSTE® Herbs de Provence to one stick of softened butter. Mix well and set aside to infuse.*CUT onions into ½-inch julienne slices. In a large saucepan, sauté onions with remaining stick of butter. Add Worcestershire sauce and cooking sherry. Continue cooking until onions are translucent.ADD beef broth, 4 cups water, and bouillon. Add TSTE® Fleur de Sel Sea Salt and TSTE® 4 Peppercorn Spice Blend. Cook until hot.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.USING oven-safe bowls, fill each bowl to within ½-inch gap of top. Place 2 baguette slices in each soup bowl.LAYER with 1-2 slices each of Swiss and Provolone cheeses. Sprinkle with a bit of parmesan cheese and additional TSTE® Herbs de Provence if desired.BROIL until cheese is bubbly and golden brown. Serve immediately.*The longer you allow the butter to infuse, the stronger the flavors will be.
Yield: 4-6 servingsTotal Time: 35 minsPrep Time: 10 minsCook Time: 25 mins
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