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French Onion Soup
Herbs de Provence, infused butter, and sautèed onions give this classic take on French Onion Soup a savory and herbal flavor. Bon appètit!
Herbs de Provence, infused butter, and sautèed onions give this classic take on French Onion Soup a savory and herbal flavor. Bon appètit!
1 Tbsp. Herbs de Provence
½ tsp. Fleur de Sel Sea Salt
1 tsp. 4 Peppercorn Spice Blend
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)
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.
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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