French Onion Soup



From TSTE®
1 TBS TSTE® Herbs de Provence
½ tsp TSTE® Fleur de Sel Sea Salt
1 tsp TSTE® 4 Peppercorn Spice Blend

From the Grocer
2 sticks unsalted butter (one softened)
1 large red onion
1 large yellow onion
1 tsp Worcestershire sauce
1 tsp cooking sherry
32 oz beef broth (unsalted or low-sodium)
1 TBS beef bouillon (or 4 bouillon cubes)
1 French baguette
1 cup parmesan cheese
Swiss cheese slices (2 per serving)
Provolone cheese slices (2 per serving)


ADD TSTE® Herbs de Provence to one stick of softened butter. Mix well and set aside to infuse.*
CUT onions into ½-inch julienne slices. In a large saucepan, sauté onions with remaining stick of butter. Add Worcestershire sauce and cooking sherry. Continue cooking until onions are translucent.
ADD beef broth, 4 cups water, and bouillon. Add TSTE® Fleur de Sel Sea Salt and TSTE® 4 Peppercorn Spice Blend. Cook until hot.
SLICE the baguette into ¾-inch slices. Spread each slice with herb-infused butter and sprinkle with parmesan cheese. Place baguette slices on an ungreased baking sheet and broil until golden brown. Remove from oven and set aside.
USING oven-safe bowls, fill each bowl to within ½-inch gap of top. Place 2 baguette slices in each soup bowl.
LAYER with 1-2 slices each of Swiss and Provolone cheeses. Sprinkle with a bit of parmesan cheese and additional TSTE® Herbs de Provence if desired.
BROIL until cheese is bubbly and golden brown. Serve immediately.
*The longer you allow the butter to infuse, the stronger the flavors will be. 

Yield: 4-6 servings
Total Time: 35 mins
Prep Time: 10 mins
Cook Time: 25 mins