FRENCH ONION SOUP WITH PROVOLONE

French Onion Soup with Provolone image

I adapted a basic recipe to copy the onion soup served at my favorite restaurant. No matter what my entree, I always ordered the soup. Now I can make it at home. It's a meal in itself or an impressive beginning to a full-course meal. -Barbara Brunner, Steelton, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 2 servings.

Number Of Ingredients 10

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Ingredients

2 medium onions, chopped
1 teaspoon sugar
6 tablespoons butter, divided
1 tablespoon all-purpose flour
1/8 teaspoon pepper
Dash ground nutmeg
2-1/2 cups reduced-sodium beef or vegetable broth
2 tablespoons grated Parmesan cheese
2 slices French bread (1 inch thick)
4 slices provolone cheese

Steps:

In a large saucepan, saute onions and sugar in 3 tablespoons butter until golden brown. Stir in the flour, pepper and nutmeg until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes. Stir in the Parmesan cheese. , Meanwhile, in a large skillet, melt remaining butter; add bread. Cook until golden brown on both sides. Ladle soup into 2 ovenproof bowls. Place a slice of cheese in each bowl; top with bread and remaining cheese. Bake at 375° until the cheese is bubbly, about 10 minutes.

Nutrition Facts : Calories 633 calories, Fat 47g fat (30g saturated fat), Cholesterol 131mg cholesterol, Sodium 1472mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein.