Gourmet French Onion Soup with Provolone Crust
Indulge in this rich and flavorful Gourmet French Onion Soup that surpasses your favorite restaurant's version! The secret lies in the slow-cooked, caramelized onions that bring out their natural sweetness, complemented by the addition of dry white wine for depth. The hearty broth made from beef stock is perfectly balanced with a hint of seasoning. Topped with golden-brown provolone cheese and served with crusty hamburger buns or a baguette, this soup is the ultimate comfort dish for any occasion. Enjoy a bowl of this warming delight that is sure to impress your family and friends!
8
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter
6 tablespoons (melted)
Olive oil
1 tablespoon (for sautéing)
Yellow onions
3 lbs (peeled and thinly sliced)
Sugar
1 teaspoon (to enhance sweetness)
Salt
to taste
Flour
1 tablespoon (for thickening)
Beef stock
8 cups (preferably low-sodium)
Dry white wine
2 cups (optional)
Black pepper
freshly ground, to taste
Hamburger buns
4 (halved)
Provolone cheese
8 slices (for topping)
Instructions
1
In a large heavy stockpot, melt 3 tablespoons of butter with the olive oil over medium heat.
2
Add the thinly sliced onions and cover the pot. Cook, stirring occasionally, until the onions are soft and translucent, about 15-20 minutes.
3
Once the onions are soft, increase the heat to high and remove the lid. Add the sugar and a pinch of salt. Continue to sauté the onions, stirring often, until they become very soft and develop a deep golden brown color, approximately 20-30 minutes.
4
Reduce the heat to medium and sprinkle the flour over the onions. Cook, stirring constantly for 2 to 3 minutes to eliminate the raw flour taste.
5
Gradually add about 2 cups of the beef stock, stirring to combine well. Then add the rest of the beef stock and the dry white wine, if using.
6
Season the soup with salt and freshly ground black pepper to taste. Allow it to simmer for 30 minutes, allowing the flavors to develop.
7
While the soup is simmering, preheat your oven to 425°F (218°C).
8
Brush the hamburger buns with the remaining melted butter and place them on a baking sheet in the oven. Bake until they are golden brown, about 5-7 minutes. Remove from the oven and set aside.
9
Prepare 8 small oven-proof bowls. Ladle the soup into each bowl and add a half of a buttered hamburger bun on top.
10
Place a slice of provolone cheese over each bun half, then arrange the soup bowls in a baking dish for stability.
11
Bake in the preheated oven until the cheese is bubbly and golden brown, about 5-10 minutes. Keep an eye on it to avoid burning.
12
Remove the bowls from the oven and let them cool slightly before serving. Optionally, you can top with additional cheese and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet French Onion Soup with Provolone Crust?
It is a rich and flavorful soup featuring slow-cooked, caramelized yellow onions in a hearty beef stock, topped with toasted buns and melted provolone cheese.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
What type of onions should I use?
The recipe calls for 3 lbs of yellow onions, peeled and thinly sliced.
How long does it take to caramelize the onions?
The onions take about 15-20 minutes to soften under a lid, followed by an additional 20-30 minutes of sautéing to reach a deep golden brown color.
Why is sugar added to the onions?
One teaspoon of sugar is added to enhance the natural sweetness of the onions as they caramelize.
What is the purpose of the flour in the recipe?
A tablespoon of flour is used as a thickening agent for the soup broth.
Can I substitute the beef stock?
While beef stock provides the classic deep flavor, you could use vegetable stock, though the flavor profile will change.
Is the dry white wine mandatory?
No, the 2 cups of dry white wine are optional, but they add a significant depth of flavor to the soup.
How long should the soup simmer?
The soup should simmer for about 30 minutes to allow the flavors to fully develop.
What oven temperature is needed for the cheese crust?
The oven should be preheated to 425°F (218°C).
What kind of bread is recommended for the topping?
The recipe suggests using 4 halved hamburger buns, though a traditional baguette can also be used.
Why use provolone cheese instead of the traditional Gruyère?
Provolone offers a mild, creamy melt that creates a delicious golden-brown crust, providing a unique twist on the classic recipe.
How do I prepare the buns?
Brush the bun halves with melted butter and bake them at 425°F for 5-7 minutes until golden brown before adding them to the soup.
How long do the soup bowls stay in the oven?
Bake the assembled soup bowls for 5-10 minutes until the cheese is bubbly and golden brown.
What equipment do I need for the final baking step?
You will need 8 small oven-proof bowls and a baking dish to hold them for stability in the oven.
Can I use salted butter?
Yes, but you may want to adjust the amount of added salt to taste.
Is low-sodium beef stock recommended?
Yes, the recipe suggests using low-sodium beef stock to better control the saltiness of the final dish.
What is the first step in making the soup?
The first step is melting 3 tablespoons of butter with 1 tablespoon of olive oil in a large heavy stockpot over medium heat.
How do I prevent the flour from tasting raw?
After sprinkling the flour over the onions, cook and stir constantly for 2 to 3 minutes before adding the liquid.
How much beef stock is required?
The recipe requires 8 cups of beef stock.
Can I add more cheese?
Yes, you can optionally top the soup with additional cheese after removing it from the oven for extra richness.
What should I do if I don't have hamburger buns?
You can substitute with slices of French baguette or any crusty bread that fits your oven-proof bowls.
Should the onions be covered the whole time?
No, cover them only for the initial softening phase (15-20 minutes), then remove the lid to allow them to brown.
How do I know when the onions are done?
They should be very soft and have developed a deep, rich golden brown color.
Can I make this soup ahead of time?
Yes, the soup base can be made ahead and refrigerated; simply reheat and perform the bread and cheese topping steps just before serving.
What is the role of olive oil in this recipe?
Olive oil is used in combination with butter to sauté the onions, helping to prevent the butter from burning at higher temperatures.
Is this soup vegetarian-friendly?
As written, it is not vegetarian because it uses beef stock, but it can be made vegetarian by using a robust vegetable broth.
How do I serve the soup safely?
The bowls will be very hot from the oven; let them cool slightly and warn guests before serving.
What size stockpot should I use?
A large, heavy-bottomed stockpot is best to ensure even heat distribution and enough room for the onions and 8 cups of broth.
Is the black pepper fresh?
The recipe recommends using freshly ground black pepper to taste for the best flavor profile.