Easy French Onion Soup

6 (1 1/4-cup) servings

Ingredients:

Soup

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

Croutons

1/4 cup Butter

1 teaspoon dried basil leaves

1/2 teaspoon finely chopped fresh garlic

3 cups cubed 1-inch bread

Topping

6 (3/4-ounce) slices Provolone Cheese

Directions

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.