2 tbsp unsalted butter
4 large yellow onion sliced into strips
1 tbsp granulated sugar
1 pinch garlic powder
1 pinch black pepper
1 pinch salt to taste
6 cup low sodium beef broth
1 loaf french bread cut into thick slices
4 slices provolone cheese
1/4 cup grated parmesan cheese optional
fresh chives chopped, for garnish, optional

In a Dutch oven over medium heat, melt butter. Add onions and season with sugar, garlic powder, black pepper, and salt. Toss onions to coat. Cook onions for 7-8 minutes, stirring occasionally until onions are soft and slightly tacky. Note: see post for notes on how to caramelize onions instead.
Pour beef broth into the Dutch oven and stir, scraping the bottom of the pan as needed. Bring soup to a simmer, then reduce heat to medium-low. Allow soup to simmer for 10-15 minutes or until slightly reduced and fragrant.
Set oven to broil. Place oven-safe soup bowls on a large baking sheet.
Pour soup into soup bowls, filling them about 1/2 way. Add a few pieces of french bread to each bowl, then top with a slice of provolone cheese and sprinkle with grated parmesan.
Broil soups for 3-5 minutes or until cheese has melted and bread begins to brown. Be sure to keep an eye on the soup; they can burn quickly!
Serve soup immediately with chopped chives as garnish.
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