Extra Beefy French Onion Soup

  • 4 large onions, sliced thin
  • 1/4 cup butter
  • 2 tbsp. flour
  • 4 (10.5 oz.) cans beef consommé 
  • 4 cups beef broth
  • 2 tsp. Worcestershire sauce
  • French bread, sliced into 1" pieces and toasted
  • Sliced Provolone cheese (or any type you prefer)
In a large dutch oven, melt butter. Cook onions in butter over medium heat, stirring occasionally until onions are tender and begin to brown (about 15 minutes). 

Sprinkle with flour and mix immediately. Gradually stir in 1 cup beef consommé. Heat to boiling, stirring constantly. Stir in remaining beef consommé, broth and Worcestershire sauce. Heat to boiling and then reduce heat. Simmer uncovered for 5 minutes.

Place toasted bread in the bottom of a soup bowl and cover with soup. Top with Provolone cheese and place under the broiler until melted and bubbly, about 2 minutes. Enjoy!

by The Savvy Kitchen