Wednesday, May 2, 2012

Easy French Onion Soup

6 (1 1/4-cup) servings



2 tablespoons Butter
4 medium (4 cups) onions, sliced 1/8-inch
1/2 teaspoon finely chopped fresh garlic
2 1/2 cups water
1/4 cup chopped fresh parsley
2 (10 1/2-ounce) cans beef or chicken broth
2 tablespoons country-style Dijon mustard
1 teaspoon dried basil leaves
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves


1/4 cup Butter
1 teaspoon dried basil leaves
1/2 teaspoon finely chopped fresh garlic
3 cups cubed 1-inch bread


6 (3/4-ounce) slices Provolone Cheese


Heat oven to 400°F. Melt 2 tablespoons butter in 3-quart saucepan until sizzling; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, until onions are tender (7 to 10 minutes).

Add all remaining soup ingredients; continue cooking until heated through (12 to 15 minutes).

Meanwhile, melt 1/4 cup butter in 13x9-inch baking pan in oven (4 to 6 minutes). Stir in 1 teaspoon basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake for 10 to 15 minutes, stirring occasionally, until toasted.

To serve, pour soup into oven-proof bowls; place 1 slice cheese in each bowl. Bake for 7 to 10 minutes or until cheese is lightly browned. Serve with croutons.

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