French Onion with Provolone Cheese Soup

French Onion with Provolone Cheese Soup

French Onion with Provolone Cheese Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I ADAPTED a basic recipe to copy the onion soup served at my favorite restaurant.  No matter what my entrée, I always ordered the soup.  Now I can make it at home.   It’s a meal in itself or an impressive beginning to a full-course meal.

Barbara Brunner                                                                     Steelton, Pennsylvania

French Onion with Provolone Soup Recipe

French Onion with Provolone Soup

2 medium onions, chopped

1 tsp. sugar

6 Tbsp. butter, divided

1 Tbsp. flour

1/8 tsp. pepper

Dash nutmeg

2 ½ cups beef or vegetable broth

2 Tbsp. grated Parmesan cheese

2 slices French bread (1 inch thick)

4-6 slices provolone cheese

In a large saucepan, sauté onions and sugar in 3 tablespoons of butter until golden brown.  Stir in the flour, pepper and nutmeg until blended.  Gradually stir in broth.  Bring to a boil; cook and stir for 2 minutes.  Reduce heat; cover and simmer for 30 minutes.  Stir in the Parmesan cheese.

Meanwhile, in a large skillet, melt remaining butter; add bread.  Cook until golden brown on both sides.  Ladle soup into two oven-proof bowls.  Place 2-3 slices of cheese in each bowl; top with bread and remaining cheese.  Bake at 375 F. for 10 minutes or until cheese is bubbly.         2 servings

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