My husband is a HUGE fan of French Onion Soup, so one day I decided to be really sweet and prepare him a bowl 🙂 I personally can’t tell you if this is good or not but according to my husband it is the best he has ever had. Original Post
1/4 cup butter
3 medium white onions, sliced
3 14 oz cans beef broth
1/2 tsp salt
1/4 tsp garlic powder
3 Tbsp grated Parmesan cheese
6 – 8 slices French bread (baguette)
1 bag of Kraft Italiano cheese blend (About 3 – 4 cups)
- Saute onion in melted butter in a large soup pot or saucepan for 30 – 40 minutes, or until onions begin to brown.
Add beef broth, salt, and garlic powder to onions. Bring mixture to boil, then reduce heat and simmer, uncovered, for 1 hour.
Add the first amount of Parmesan cheese in the last 10 minutes of cooking the soup.
When the soup is done, preheat oven to 350.
Cut French bread into cubes and spread out on cookie sheet.
Toast for about 10 minutes, just until they start to brown.
When bread is done, remove from oven and set oven to broil.
Assemble each bowl of soup by spooning about 1 cup of soup into an oven-safe bowl.
Sprinkle toasted French bread cubes evenly on top of soup.
Top with a generous 1/2 cup of the Italiano cheese blend.
Place the bowl on a baking sheet and broil for 5 – 6 minutes, until the cheese begins to brown.
Just a quick note – if you don’t buy the Kraft Italiano cheese blend you will want to use:
6 slices Swiss cheese
6 slices mozzarella cheese
6 Tbsp grated Parmesan cheese
When you get to the cheese part of the directions – layer a slice of Swiss, then mozza, then sprinkle with 1 Tbsp of the Parmesan.