French Onion Soup with Provolone

http://www.tasteofhome.com/recipes/french-onion-soup-with-provalone

I ADAPTED a basic recipe to copy the onion soup served at my favorite restaurant. No matter what my entree, I always ordered the soup. Now I can make it at home. It's a meal in itself or an impressive beginning to a full-course meal. -Barbara Brunner, Steelton, Pennsylvania

TOTAL TIME: Prep: 55 minutes.

Bake: 10 minutes.

YIELD: 2 servings

Ingredients

· 2 medium onions, chopped

· 1 teaspoon sugar

· 6 tablespoons butter, divided

· 1 tablespoon all-purpose flour

· 1/8 teaspoon pepper

· Dash ground nutmeg

· 2-1/2 cups beef or vegetable broth

· 2 tablespoons grated Parmesan cheese

· 2 slices French bread (1 inch thick)

· 4 slices provolone cheese

Directions

· 1. In a large saucepan, sauté onions and sugar in 3 tablespoons of butter until golden brown. Stir in the flour, pepper and nutmeg until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes. Stir in the Parmesan cheese.

· 2. Meanwhile, in a large skillet, melt remaining butter; add bread. Cook until golden brown on both sides. Ladle soup into two oven-proof bowls. Place a slice of cheese in each bowl; top with bread and remaining cheese. Bake at 375° for 10 minutes or until the cheese is bubbly. Yield: 2 servings.

Nutritional Facts

1 serving (1 each) equals 806 calories, 54 g fat (33 g saturated fat), 135 mg cholesterol, 2,357 mg sodium, 55 g carbohydrate, 5 g fiber, 27 g protein.