Rich, succulent, hearty and comforting at its best. French Onion Soup is a fabulous non-meat option that fills you up and makes you fill wonderful on a cold day!
3 Tbsp. oil, like Canola, Vegetable or Olive
6 White Onions, cut in half and sliced into 1/4-inch pieces (about 12 cups worth)
8 cups beef broth (prepackaged or made with bouillon base)
1/2 tsp. garlic powder
1 tsp. dried thyme
1/4–1/2 tsp. ground black pepper
1 to 1-1/2 tsp. salt (table, sea or kosher), to taste after beef stock/bouillon
8–10 sliced baguette bread slices, 1/4-inch thick and toasted
8–10 slices provolone cheese slices
4–5 Tbsp. shredded parmesan cheese
In a large stockpot, heat oil over medium heat. Add onions and stir until well-coated. Continue to stir and cook for 20 minutes until onion are translucent and tender. Onions should not brown. Add broth, garlic, thyme, and black pepper. Stir to combine and bring to a boil. Taste to adjust salt with suggested amounts, more or less. Once soup comes to a boil, reduce temperature to low and simmer for about 45 minutes.
Preheat oven to broil. Toast bread slices using a traditional toaster or under a 325 degree F oven for 5-10 minutes until golden brown. Remove from oven and set aside. Spoon 1-2 ladlefuls of soup into oven-proof bowls. Top each with a toasted bread slice (trim to fit bowl), provolone cheese slice and shredded parmesan cheese. Broil for 5-7 minutes or until cheese is golden and bubbly. Remove from heat, add extra shredded parmesan cheese and dried thyme if desired. Serve immediately.
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