• 2 onions, thinly sliced
  • 1 tbsp.+ olive oil
  • 1 tbsp. butter
  • 1 tsp. Post-Modern Poultry
  • 3 cups beef or veggie broth
  • croutons
  • provolone cheese
  • salt
  • pepper


In a medium-sized soup pot, sauté onions in oil and butter over low heat. Onions should cook slowly, becoming soft and translucent rather than caramelizing. Add Post-Modern Poultry and salt and pepper to taste mid-way through sauté. When onions are finished, add broth. Simmer until flavors meld (about fifteen minutes) and transfer to individual-serving, oven-safe crocks. Spread single layer of croutons and top with provolone. Broil until cheese is brown and bubbly.