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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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BAKED FRENCH ONION SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sullivan Estate in Terrell, Texas in 1981. Ingredients:
3 tablespoons vegetable oil |
6 medium white onions sliced |
8 cups beef broth |
1 cup water |
2-1/2 teaspoons salt |
1/2 teaspoon garlic powder |
1/4 teaspoon freshly ground black pepper |
5 plain hamburger buns |
10 slices provolone cheese |
10 teaspoons shredded parmesan cheese |
Directions:
1. Add 3 tablespoons oil to a large soup pot or saucepan over medium high heat.
2. Add sliced onions and sauté 20 minutes until onions begin to soften and turn translucent.
3. Add beef broth, water, salt, garlic powder and black pepper to the pan and bring to a boil.
4. When soup begins to boil reduce heat and simmer 45 minutes.
5. Cut off top half of each top of the hamburger bun so that bread is same thickness as bottom half.
6. Preheat oven to 325 then place bread in oven directly on rack and bake 20 minutes.
7. Set these croutons aside until you need them.
8. When soup is done spoon 1 cup into an oven safe bowl.
9. Float a crouton on top of the soup then place a slice of provolone cheese on top of the crouton.
10. Sprinkle 1/2 teaspoon shredded parmesan cheese over provolone.
11. Place bowl into oven set to high broil then broil 6 minutes.
12. Sprinkle an additional 1/2 teaspoon shredded parmesan over top of soup and serve.
13. Repeat process to prepare remaining servings.
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