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Classic French onion soup can be a major undertaking, an all-day affair spent reducing an entire pot of sliced onions to next to nothing. I happen to have a life, and would rather make a simple and easy rendition, as I expect most here will as well.<\/p>\n
You’ll need:<\/strong> You’ll do: <\/strong> 2) Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.<\/p>\n 3) Heat the oven broiler.<\/p>\n 4) Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1\/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.<\/p>\n Done! Great appetizer\/soup course, or scale as needed for a hearty dinner with a salad and red vino.
\n\u00bd cup unsalted butter
\n2 tablespoons olive oil
\n4 cups sliced onions
\n4 (10.5 ounce) cans low sodium beef broth
\n2 tablespoons dry sherry
\n1 teaspoon dried thyme
\nsalt and pepper to taste
\n4 slices French bread
\n4 slices provolone cheese
\n2 slices Swiss cheese, diced
\n\u00bc cup grated Parmesan cheese<\/p>\n
\n1) Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.<\/p>\n
\nHat tip to All Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"