Prep 10 mins
Cook 30 mins
A tasty baked soup that is so satisfying and rich, it eats like a meal.It is different than others in that I use a mixture of both beef and chicken broths and mix grated parmesan or romano right into the broth itself, and top it off with provolone and swiss. You can certainly make it more traditional by adding a thick sliced round of toast before you add the cheeses.
- 2-3 large sweet onions, cut in half and thinly sliced
- 2 (822.13 g) can chicken broth
- 2 (822.13 g) can beef broth
- 59.16 ml freshly grated/shredded parmesan cheese or 59.16 ml romano cheese or 59.16 ml asiago cheese, divided
- 8 slice thin provolone cheese (round works best)
- 8 slice thin swiss cheese
- 29.58 ml olive oil or 29.58 ml canola oil
- 0.25 ml dry sherry
- Cut onions in half, then thinly slice.
- In a large sauce pot, heat oil and add onions, medium high heat.
- Saute onions for about 20 minutes, until limp and golden brown in color.
- Add all four cans of broth and heat to boiling, about 5-8 minutes.
- Add a splash of sherry if desired, turn off heat.
- Put oven on broil cycle.
- Place 4 soup crocks in a baking pan and ladle onion sherry broth mixture evenly among 4 crocks; the pan will prevent spillover in your oven and make it easier to transport the hot crocks.
- You will want this almost to the top of the crock.
- Add one TBS of grated cheese to broth mixture in each crock and stir gently.
- Place two slices of provolone and two slices swiss atop each crock.
- Carefully use baking pan to transport the crocks to your broiler unit, closest to the heat unit.
- Broil the crocks in the pan until the cheese is golden brown and bubbly, anywhere from 5-10 minutes.
- Serve crocks on separate plates.
- For carbers, you can add a thick slice of toasted bread to the soup, before the sliced cheeses go on, just adjust the amount of broth mixture to each crock.