That’s SO Jenn’s French Onion Soup Baguette

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Is it an open faced sandwich…a french bread pizza…a broth-less soup? It doesn’t matter what you call it, my filling twist on french onion soup is DELICIOUS!

A warm, crunchy parmesan sprinkled baguette gets a hearty dose of worcestershire and sherry sautéed onions, followed by a layer of gooey, melted provolone cheese. It’s all the components of the classic crock without the spoon!

Ingredients:

*Serves 2-4*

1 yellow onion

1/4 cup olive oil, divided

1/4 cup sherry cooking wine

1 tablespoon worcestershire sauce

1/4 teaspoon salt

1/4 cup shredded parmesan cheese

8 slices low-fat provolone cheese (or gruyere!)

2 loaves french bread

Instructions:

Thinly slice onion into rings.

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Drizzle 2 tablespoons olive oil into a pan, then sauté over medium heat, about 10-15 minutes.

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In the meantime, cut baguettes in half, lengthwise.

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Transfer bread to a baking sheet.

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Brush each baguette with remaining olive oil.

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Sprinkle each slice with about 1 tablespoon parmesan cheese.

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Broil for a few minutes until cheese is melted and bread is toasted.

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When onions are tender and slightly golden, pour in worcestershire.

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Then add sherry wine.

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Season with salt.

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Bring to a boil to cook off the alcohol, then reduce heat to low.

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Pile equal amounts of onions onto each baguette.

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Cover evenly with two slices of provolone, torn in half.

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Broil until cheese is bubbly and melted.

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Eat and enjoy this unique twist on french onion soup!

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