Perfectly Imperfect, Vintage

Tuesday, February 28, 2017

Baked French Onion Soup

Baked French Onion Soup

  • 1 32 ounce box of Swanson Beef Broth (low sodium and low fat) (unless you happen to have homemade stock)
  • 3 Large Sweet Vidalia Onions
  • Swiss Cheese
  • Provolone Cheese
  • 1 Stick French Baguette Bread
  • Half Stick Butter
  • Salt, Pepper
  • Fresh Parsley


  1. Pre-heat oven 375
  2. Melt the butter - mix in 1/4 tsp salt and pepper, 1/2 tsp parsley
  3. Slice the french baguette 1/2"
  4. Spread the butter mixture on the slices. Toast until golden brown in 375 degree oven.
  5. Just before taking out of the oven add half slice of provolone cheese.
  6. In a small stock pot add the beef broth and sliced onions. Salt and Pepper to taste.
  7. Boil until onions become transparent.
  8. Place 1 toasted bread slice in each of the 6 small soup crocks
  9. Divide up the broth mixture.
  10. Add Provolone to each crock- push down so it sinks.
  11. Add Swiss cheese

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