Inside-Out French Onion Soup |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 30 |
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I came up with this innovative recipe in an attempt to capture the rich flavor of French onion soup in an impressive appetizer. It's comfort food with a festive twist!Alana Puentes, Howard Beach, New York Ingredients:
3 large onions, thinly sliced |
2 tablespoons butter |
2 teaspoons plus 3 tablespoons olive oil, divided |
1 garlic clove, minced |
1/4 cup sherry or beef broth |
2 cups beef broth |
1 bay leaf |
30 slices french bread baguette (1/2 inch thick) |
1/4 teaspoon pepper |
2 garlic cloves, peeled and halved |
1/2 pound provolone cheese, thinly sliced |
2 tablespoons minced fresh parsley |
Directions:
1. In a Dutch oven, cook onions in butter and 2 teaspoons oil over low heat for 20-25 minutes or until onions are golden brown, stirring occasionally. Add minced garlic and sherry, stirring to loosen browned bits from pan. Add broth and bay leaf. Bring to a boil over medium heat; cook until liquid is evaporated. Discard bay leaf.
2. Place bread on ungreased baking sheets; brush with remaining oil. Sprinkle with pepper.
3. Bake at 400° for 4-6 minutes or until lightly browned. Rub cut sides of halved garlic over toast; top slices with onion mixture and cheese. Bake for 1-2 minutes or until cheese is melted. Sprinkle with parsley. Yield: 2-1/2 dozen.
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