Applebee's was first started in 1980 by brothers Bill and T.J. Palmer. It was originally called T.J. Applebee's Rx for Edibles & Elixirs. The brothers eventually opened a 2nd restaurant and shortly afterward sold the stores and concept to a large corporation with Bill Palmer keeping control of the operations. They eventually built the restaurant into a large franchise system with Bill eventually owning several dozen stores himself. Today there are over 32,000 employees of Applebee's.
Contents at a Glance
Applebee's French Onion Soup Recipe
The combination of the sweet onions, the piping hot broth and the crunchy bread with melted cheese on top is pretty close to cooking genius.
If you're looking for one of the restaurant recipes that will really knock the socks off of your guests of family, this may be it. The whole idea of a soup made out of onions can turn some people off, but you've got to try it before you make a decision. This is one of my favorites and something I find myself craving on a regular basis.The secret to making this soup sweet is in the way you cook the onions. Believe it or not, there is a lot of sugar in onions, so cooking them runs the risk of burning that sugar. That is what can make your soup bitter rather than savory and sweet. So, cook the onions slowly over a low to medium low heat only. Cook the onions until they become translucent and then stop. That's going to give you the richest, sweetest tasting onion soup possible.
Ingredients
* 3 Tbsp vegetable oil
* 6 med white onions - sliced
* 1 cup water
* 8 cups beef broth
* 2 1/2 tsp salt
* 1/4 tsp ground black pepper
* 1/2 tsp garlic powder
* 8 pieces of Texas toast or 4 hamburger buns
* 8 slices provolone cheese or other white cheese
* 8 teaspoons shredded Parmesan cheese (the fresh shredded is best)
* 6 med white onions - sliced
* 1 cup water
* 8 cups beef broth
* 2 1/2 tsp salt
* 1/4 tsp ground black pepper
* 1/2 tsp garlic powder
* 8 pieces of Texas toast or 4 hamburger buns
* 8 slices provolone cheese or other white cheese
* 8 teaspoons shredded Parmesan cheese (the fresh shredded is best)
Directions
1. In large saucepan heat 3 Tbsp oil over a medium to high heat.
2. Add onion and saute slowly for 20 minutes until soft. Do not let them brown. Turn down the heat if needed.
3. Add water, beef broth, water, garlic powder, salt and pepper to the onions and bring to a boil.
4. Reduce the heat to a simmer and cook for 45 minutes.
5. While the soup is cooking, prepare your toast or croutons.
6. If you're using hamburger buns (onion rolls work well too), cut the crowns off the tops so they're the same thickness at the bottoms of the buns. The crowns can be thrown away.
7. Preheat the oven to 325 degrees.
8. Bake the bread in the oven for 15 minutes or until golden brown and cripsy. These should be cooked directly on the racks.
9. Spoon about 1 to 1 1/2 cups of soup into an "oven safe" bowl.
10. Top the soup with a slice of the baked bread.
11. Place a slice of provolone cheese on top of the bread.
12. Sprinkle 1/2 tsp shredded parmesan cheese on top of the provolone.
13. Set your oven on broil and place the bowl of soup on the middle rack.
14. Broil the soup until the cheese melts and starts to brown in spots (approx 5 minutes).
15. Sprinkle 1/2 tsp shredded parmesan cheese on top and server very hot.
2. Add onion and saute slowly for 20 minutes until soft. Do not let them brown. Turn down the heat if needed.
3. Add water, beef broth, water, garlic powder, salt and pepper to the onions and bring to a boil.
4. Reduce the heat to a simmer and cook for 45 minutes.
5. While the soup is cooking, prepare your toast or croutons.
6. If you're using hamburger buns (onion rolls work well too), cut the crowns off the tops so they're the same thickness at the bottoms of the buns. The crowns can be thrown away.
7. Preheat the oven to 325 degrees.
8. Bake the bread in the oven for 15 minutes or until golden brown and cripsy. These should be cooked directly on the racks.
9. Spoon about 1 to 1 1/2 cups of soup into an "oven safe" bowl.
10. Top the soup with a slice of the baked bread.
11. Place a slice of provolone cheese on top of the bread.
12. Sprinkle 1/2 tsp shredded parmesan cheese on top of the provolone.
13. Set your oven on broil and place the bowl of soup on the middle rack.
14. Broil the soup until the cheese melts and starts to brown in spots (approx 5 minutes).
15. Sprinkle 1/2 tsp shredded parmesan cheese on top and server very hot.
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