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GreatCheese.com2012-04-23French Onion Soup: Provolone, Mozzarella, Butter, Salt, Red Onion, Sweet Onions, Chicken Broth, Beef Broth, Worcestershire Sauce, Fresh Parsley, Balsamic Vinegar, French or Italian Bread, Paprika, Salt and Pepper
French Onion Soup
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Ingredients
- 8 slices Sorrento® Provolone, room temperature
- 2/3 cup Sorrento® Mozzarella, sliced
- 4 tbs Butter
- 1 tsp Salt
- 2 Red Onion, thinly sliced
- 2 Sweet Onions, thinly sliced
- 48 oz. Chicken Broth
- 14 oz. Beef Broth
- 1 tbs Worcestershire Sauce
- 2 sprigs Fresh Parsley
- 1 tbs Balsamic Vinegar
- 4 slices French or Italian Bread
- 4 pinches Paprika
- Salt and Pepper, to taste
Directions
1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, and Worcestershire sauce into pot. Bundle the parsley and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Provolone cheese and 1/4 of the mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately.
2. Mix chicken broth, beef broth, and Worcestershire sauce into pot. Bundle the parsley and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Provolone cheese and 1/4 of the mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately.
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