MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Applebee's Baked French Onion Soup
Categories: Copycat, Soups
Yield: 10 Servings

3 tb Vegetable oil
6 md White onions; sliced
8 c Beef broth (Swanson is
-best)
1 c Water
2 1/2 ts Salt
1/2 ts Garlic powder
1/4 ts Ground black pepper
5 Plain hamburger buns
10 sl Provolone cheese
10 ts Parmesan cheese; shredded

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. Add 3 tb oil to a large
soup pot or saucepan over medium/high heat. Add the sliced onions and
sauté for 20 minutes until the onions begin to soften and start to
become translucent. You don't want them to brown.

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.

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°F. 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.

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 ts of shredded parmesan
cheese over the provolone.

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 ts of shredded parmesan cheese over
the top of the soup and serve. Repeat process to prepare remaining
servings.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Applebee#047s#253#040Baked#040French#040Onion#040Soup.txt>

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