Ingredients45 m servings 1034 cals
- Preheat oven to broiler setting.
- Melt butter in a saucepan over medium heat. Add onions and cook until softened, 5 to 8 minutes. Stir in the heavy cream and beef broth. Bring to a boil, then reduce heat to low and simmer, loosely covered, for 20 minutes. Season with salt and pepper, to taste.
- Top each slice of bread with one slice of provolone and one slice of Swiss cheese; place on a cookie sheet. Broil on top oven rack until the cheese browns and the edges of the bread are crispy, 3 to 5 minutes.
- To serve, ladle soup into 3 bowls and top with one slice of the cheese-topped bread.
Per Serving: 1034 calories; 90.4 g fat; 34.9 g carbohydrates; 24.7 g protein; 304 mg cholesterol; 1167 mg sodium. Full nutrition
ReviewsRead all reviews 3
I really LOVED this. I confess I tweaked it quite a bit (but I never would have made this without your inspiration, ktkincaid.) I used six onions and cooked them till well carmelized then added ...
This was really good..but maybe just heavy on the cream a little...it overpowered the soup. I would only do half to 3/4 the cream stated here. Cant wait to try again!