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recipe_471_7067490

French Onion Soup

TSTE®Ã‚® Herbs de Provence, infused butter, and sautéed onions give this classic take on French Onion Soup a savory and herbal flavor. Bon appétit!

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

In stock

$3.89

Summary
    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)
    Prep Time
    10 mins. Time
    Total Time
    35 mins. Time
    Cook Time
    25 mins.
    Yield
    4-6 servings
    ADD 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, sautè 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 Fleur de Sel Sea Salt and 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 Herbs de Provence if desired.
    BROIL until cheese is bubbly and golden brown. Serve immediately.
    Tip: The longer you allow the butter to infuse, the stronger the flavors will be.
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