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Heidi's French Onion Soup


French Bread
8 slices - Provolone Cheese
32oz Beef Broth
1 cube - Beef Bullion
2 - Onion (Sweet)
1Tbsp - Olive Oil
1/2 cup sugar
1tsp - dried Dill Weed
1 cup- Parmesan Cheese


Cut French bread into 5 slices (I always make 1 extra - just in case). Bake in oven for 15 minutes at 200 degrees F. Remove from oven and let cool at least 30 minutes. This is the cruet for the bowls.
Add Olive Oil to pan and then sauté thinly sliced onions for approximately 20 minutes, stirring occasionally. Add sugar and continue stirring for 10minutes (this caramelizes the onions).
In another pot add Beef Broth and 1 cube of Beef Bullion. Add Dill Weed and cook for 10 minutes. Add onions to this mixture and cook. The soup will be ready for bowls in as little as 10 minutes but tastes better if you cook it for an hour or longer.
Add cruettes to bowls. Add soup mixture into bowls. Add a dusting of Parmesan Cheese into each bowl. Cover each bowl with 2 slices of Provolone cheese. Add remaining Parmesan to top of cheese covered bowls.
Back at 350 for 5-10 minutes (until cheese browns slightly).
Remove and serve.

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Nutritional Information
Per Serving

no nutrition information available

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