Ouí ouí, nothing says “classy soup” quite like French Onion Soup. Maybe it’s the broiled, bubbly, nicely-browned cheese, or maybe it’s the act of cutting through the cheese and bread to scoop a delicious broth that makes it so intriguing. No matter the “Je ne sais quoi,” French Onion Soup is a classic. Better yet, it’s really simple to make. With our recipe below, your dish will look so good that your guests will think you worked a lot harder than you actually did.
Prep: 10 minutes Cook time: 40 minutes
Ingredients (for 2 servings):
- 2 Tbs salt, 2 Tbs EVOO
- 1 large onion, sliced thinly longways
- 1 32 oz carton of your favorite beef broth
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 4 slices of provolone cheese
- French bread (to cube); old bread will do just fine
- In a large pot, melt the butter with some extra virgin olive oil
- Add your thinly sliced onion and melt, until translucent. Do not brown or burn
- Then, add your beef broth and add the thyme and additional salt and pepper seasoning.
- Bring to a simmer, cover, and let cook for about 30 minutes.
- While your broth simmers, cut your baguette or favorite bread into cubes and toast in the toaster oven until crunchy and lightly browned. It’s very important that they are toasted so they don’t sog up too much when placed in the soup. Set aside.
- When the broth is cooked, divide the broth into two soup bowls. Top with equal amounts of bread per bowl. On top of the bread, lay two pieces of provolone cheese per bowl.
- Place in the broiler/toaster oven on broil for 5 minutes, or until the cheese is bubbly and has been darkened by the heat.