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Categories:
butter onions fresh garlic water parsley beef country-style basil pepper thyme butter basil fresh garlic Bread Provolone cheese
Viewed: 45 - Published at: 8 years agoIngredients
- 2 tablespoons Land O Lakes Butter
- 4 medium (4 cups) onions, sliced 1/8-inch
- 1/2 teaspoon finely chopped fresh garlic
- 2 1/2 cups water
- 1/4 cup chopped fresh parsley
- 2 (10 1/2-ounce) cans beef or chicken broth
- 2 tablespoons country-style Dijon mustard
- 1 teaspoon dried basil leaves
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme leaves
- 1/4 cup Land O Lakes Butter
- 1 teaspoon dried basil leaves
- 1/2 teaspoon finely chopped fresh garlic
- 3 cups cubed 1-inch bread
- 6 (3/4-ounce) slices Land O Lakes Deli Provolone Cheese
Method
- Heat oven to 400F.
- Melt 2 tablespoons butter in saucepan until sizzling; add onions and 1/2 teaspoon garlic.
- Cook over medium heat, stirring occasionally, 7-10 minutes or until onions are tender.
- Add all remaining soup ingredients; continue cooking 12-15 minutes or until heated through.
- Melt 1/4 cup butter in 13x9-inch baking pan in oven.
- Stir in 1 teaspoon basil and 1/2 teaspoon garlic.
- Add bread cubes; toss to coat.
- Bake, stirring occasionally, 10-15 minutes or until toasted.
- Pour soup into oven-proof bowls; place 1 slice cheese in each bowl.
- Bake 8-12 minutes or until cheese is lightly browned.
- Serve with croutons.
