French Onion Soup

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)
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, saute 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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