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Secret Recipes
version of
Applebee's
Baked French
Onion Soup
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Don't even try to find this
one on the menu at Applebee's, because it isn't there; though it's the
most popular soup served each day at this huge restaurant chain.
This is the first of several big-time soup clones we'll unveil here in
the next few weeks to help get you through the cold winter months. And
they're all a cinch to make. Just be sure you have some oven-safe soup
bowls for this one, since we'll have to broil it a bit before serving.
Under the gooey melted provolone of the original version you get from
Applebee's is a unique round crouton that's made from bread similar to a
hamburger bun. So that's exactly what we'll use in our clone.
3 tablespoons
vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the
sliced onions and sautΘ for 20 minutes until the onions begin to soften and
start to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and
bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45
minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread
is the same thickness as the bottom half of each bun. Throw the tops away. Now
you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with
the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven
directly on the rack and bake for 15 to 20 minutes or until each piece is golden
brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float
a crouton on top of the soup, then place a slice of provolone cheese on top of the
crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to
brown (you may need to
broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2
teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat
process to prepare remaining servings. (http://www.topsecretrecipes.com)
Makes 10 servings.
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