Follow these steps for perfect results
onions
sliced thin
margarine
onion soup
French bread
Provolone cheese
beef bouillon
water
Slice the onions thinly.
Melt margarine in a pot over medium heat.
Add sliced onions and cook until softened, being careful not to brown them.
Pour in onion soup, beef bouillon, and water.
Stir to combine.
Bring the mixture to a simmer.
Cook for 15 to 20 minutes, allowing the flavors to meld.
Preheat the oven to dry French bread slices.
Cut 3/4-inch slices of French bread.
Dry the bread slices in the oven until lightly toasted.
Place one slice of dried French bread in each soup bowl.
Ladle the hot soup over the bread in each bowl.
Top each bowl with a slice of Provolone, Natural, or Swiss cheese.
Preheat broiler.
Broil for 3 to 4 minutes, or until the cheese is melted and bubbly.
Serve immediately.
Expert advice for the best results
For a richer flavor, use beef broth instead of bouillon and water.
Add a splash of sherry or dry white wine to the soup while cooking.
Everything you need to know before you start
10 minutes
Soup can be made ahead of time, but add bread and cheese right before serving.
Garnish with fresh thyme sprigs.
Serve with a side salad.
Serve as a starter or a light meal.
Complementary to the onions
Discover the story behind this recipe
Classic French cuisine
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