We are beginning soup week this week on RMK. I am a soup girl. Once fall hits, I love to eat soup. This year I decided to try and make at home, some versions of my favorite soups that I love to eat when eating out. Top of the list for me is french onion soup. I love to get it just about anywhere that has it. Believe it or not one of my favorite versions is served at Outback Steakhouse.
So this at home version all begins with a cup of those caramelized onions that I shared yesterday. Once you have made those beautiful caramelized onions, this recipe comes together in about 30 minutes. It not the same as Outback Steakhouse, but it is still tasty!
- 4 cups chicken broth
- 4 cups beef broth
- 1 Tbsp worcestershire sauce
- 1 tsp dried parsley
- 1 bay leaf
- 1 cup caramelized onions
- salt and pepper to taste
- 4–8 slices baguette bread (amount depends on the size of the baguette.
- olive oil
- 8 slices provolone cheese
- 1/2 cup shredded mozzarella
- In a large pot, combine the broths, worcestershire sauce, parsley, and bay leaf.
- Add caramelized onions to the pot and stir to combine.
- Bring the mixture to a boil, reduce heat to a simmer and simmer for 20 minutes.
- While soup simmers, brush the baguette slice with olive oil. Place on a cookie sheet and broil until golden brown.
- To serve soup, place in 4 oven safe bowl. Top each with 1-2 baguette slices followed by 2 slices of provolone cheese and 1/8 cup mozzarella cheese.
- Place the bowls under the broiler and cook until cheese is melted and beginning to brown. Serves 4.
Recipe adapted from Your Home Based Mom.