This recipe offers a delightful take on the traditional French Onion Soup, with enhanced flavors and a touch of creativity.
Peel and slice the onions thinly.
Use a sharp knife to ensure even slices, which helps in uniform cooking.
Melt the butter in a large saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the sliced onions to the saucepan and cook until caramelized, stirring occasionally.
Cook the onions slowly to bring out their natural sweetness.
Sprinkle the sugar and flour over the caramelized onions and stir well.
Ensure the flour is evenly distributed to avoid lumps.
Pour in the beef broth, season with salt and pepper, and simmer for 30 minutes.
Taste and adjust the seasoning as needed.
Place a slice of bread in each broiler-safe bowl.
Toast the bread slightly for added texture.
Ladle the soup over the bread slices in the bowls.
Ensure each bowl has an even amount of onions and broth.
Top each bowl with a slice of provolone cheese.
Ensure the cheese covers the bread completely for a gooey topping.
Place the bowls on a cookie sheet and broil until the cheese is bubbly and golden.
Keep an eye on the cheese to prevent burning.
Let the soup cool for a few minutes before serving.
Serve with a side of fresh salad for a complete meal.
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