By Connor Forbes
I had a hankering for French onion soup the other day, but I didn’t have time to do the whole soup from scratch. (Although I spent about an hour and a half caramelizing the onions so….) I thought about it and decided that my favorite parts of French onion soup are the onions, cheese and bread. The broth is wonderful soaked in the bread, but it wasn’t an option, so I told myself, “Who needs it?” So French Onion Toast was born. And boy am I glad for it. Let’s explore this wonder!
Ingredients
- 1 white, yellow, or brown onion
- 2 slices of provolone
- 1 slice of toast (chef’s choice)
- 2 tbsp butter
- 2 tabsp olive oil
To Cook
Slice the onion into thin half-moons. To achieve this, slice the onion from top to bottom, turn on its side, and slice all the way through every 1/8 inch or so. On low heat melt butter and add olive oil. Add onion and cook for about an hour and a half stirring occasionally. Take onions off pan. Place provolone slices directly on the pan and fry until the cheese starts bubbling. The bottom will be burnt, and the top will be ooey gooey. Toast bread and place on top side of cheese. The cheese will stick to the bread. Pull out of pan and cover the top with caramelized onions. EAT!
I hope you enjoyed this recipe! If you did, please give me a follow on Instagram, @connor.cooks.
