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French Onion Soup
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4-6 servings
Prep Time
30 minutes
Cook Time
30 minutes
Herbs de Provence, infused butter, and sauteed onions give this classic take on French Onion Soup a savory and herbal flavor. Bon appetit!
Ingredients
-
1 Tbsp. Herbs de Provence
-
½ tsp. Fleur de Sel Sea Salt
-
1 tsp. 4 Peppercorn Spice Blend
- 2 sticks unsalted butter (one softened)
- 1 large red onion
- 1 large yellow onion
- 1 tsp. Worcestershire sauce
- 1 tsp. cooking sherry
- 32 oz. beef broth (unsalted or low-sodium)
- 1 Tbsp. beef bouillon (or 4 bouillon cubes)
- 1 French baguette
- 1 cup parmesan cheese
- Swiss cheese slices (2 per serving)
- Provolone cheese slices (2 per serving)
Directions
- ADD Herbs de Provence to one stick of softened butter. Mix well and set aside to infuse.*
- CUT onions into ½-inch julienne slices. In a large saucepan, saute onions with remaining stick of butter. Add Worcestershire sauce and cooking sherry. Continue cooking until onions are translucent.
- ADD beef broth, 4 cups water, and bouillon. Add Fleur de Sel Sea Salt and 4 Peppercorn Spice Blend. Cook until hot.
- SLICE the baguette into ¾-inch slices. Spread each slice with herb-infused butter and sprinkle with parmesan cheese. Place baguette slices on an ungreased baking sheet and broil until golden brown. Remove from oven and set aside.
- USING oven-safe bowls, fill each bowl to within ½-inch gap of top. Place 2 baguette slices in each soup bowl.
- LAYER with 1-2 slices each of Swiss and Provolone cheeses. Sprinkle with a bit of parmesan cheese and additional Herbs de Provence if desired.
- BROIL until cheese is bubbly and golden brown. Serve immediately.
Recipe Note
*Tip: The longer you allow the butter to infuse, the stronger the flavors will be.