Chicken broth and Dijon mustard bring out the mellow, rich flavor of onions.
Story Behind the Recipe
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2 tablespoons Land O Lakes® Butter
4 medium (4 cups) onions, sliced 1/8-inch
1/2 teaspoon finely chopped fresh garlic
2 1/2 cups water
1/4 cup chopped fresh parsley
2 (10 1/2-ounce) cans beef or chicken broth
2 tablespoons country-style Dijon mustard
1 teaspoon dried basil leaves
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves
1/4 cup Land O Lakes® Butter
3 cups cubed 1-inch bread
8 (3/4-ounce) slices Land O Lakes® Provolone Cheese
Heat oven to 400°F.
Melt 2 tablespoons butter in saucepan until sizzling; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, 7-10 minutes or until onions are tender.
Add all remaining soup ingredients; continue cooking 12-15 minutes or until heated through.
Melt 1/4 cup butter in 13x9-inch baking pan in oven. Stir in 1 teaspoon basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake, stirring occasionally, 10-15 minutes or until toasted.
Pour soup into oven-proof bowls; place 1 slice cheese in each bowl. Bake 8-12 minutes or until cheese is lightly browned. Serve with croutons.
Read the Story Behind the Recipe
Nearly every culture has its own take on comforting, hearty soup recipes. Whether you like a spicy broth or a thick, creamy soup, you’re sure to find a new family favorite.