French Onion with Provolone Cheese Soup

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

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

(Recipe for French Onion with Provolone Soup was on www.tasteofhome.com)

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