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!
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
Thinly slice onion into rings.
Drizzle 2 tablespoons olive oil into a pan, then sauté over medium heat, about 10-15 minutes.
In the meantime, cut baguettes in half, lengthwise.
Transfer bread to a baking sheet.
Brush each baguette with remaining olive oil.
Sprinkle each slice with about 1 tablespoon parmesan cheese.
Broil for a few minutes until cheese is melted and bread is toasted.
When onions are tender and slightly golden, pour in worcestershire.
Then add sherry wine.
Season with salt.
Bring to a boil to cook off the alcohol, then reduce heat to low.
Pile equal amounts of onions onto each baguette.
Cover evenly with two slices of provolone, torn in half.
Broil until cheese is bubbly and melted.
Eat and enjoy this unique twist on french onion soup!
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