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.
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