Prep 15 mins
Cook 15 mins
A light, warm soup perfect for serving with hot sandwiches.
- 6 medium white onions, halved and sliced
- 2 teaspoons oil
- 4 tablespoons beef base
- 1⁄4 cup red wine
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 8 cups water
- 8 slices French bread (or another crusty bread)
- 8 slices provolone cheese
- 1 pinch parmesan cheese
- Put oil in a large saucepan and heat. Add onions, beef base, red wine, salt and pepper. Cook until the onions are tender, but still somewhat crisp. Add water. Bring to a boil and then simmer for 10 minutes.
- Lightly toast the bread. Place one slice of bread in each bowl and cover with a slice of cheese. Sprinkle lightly with Parmesan cheese and place in the broiler until the cheese is melted and browning on top. Serve immediately.
I love French Onion Soup and this was a very nice version. I didn't have any provolone, so used shredded mozzarella instead. Very simple and delish. Thanks for sharing. Made for Spring PAC 2014.
I had no idea that making French Onion Soup could be so easy! To think that I've gone all these years without making it myself....is a real shame since French Onion Soup has always been my very favorite soup! I've always ordered it if it is on the menu at a restaurant...but never had it at home except for those poor imitations in a can or a box. I made 2 minor changes. Since we are alcohol free here...I substituted 1 2/3 Tablespoons of water 1/2 teaspoon vinegar for the red wine. After it was almost finished I also added a few Tablespoons of Kitchen Bouquet so that it would have the deep brown color that a good French onion Soup should have. The flavor was wonderful! Thank you for bringing something so special to my life...imagine at 69 years old I finally can make French Onion Soup from scratch! Wonderful recipe. Made for PAC Fall 2011.