Do you know that ALL polish pottery dishes can be used in the oven?  One of my favorite soups to make is French Onion, especially with my Polish Pottery Soup Bowls.

1/4 C Butter
1 T Brown Sugar
1/2 t Worcestershire Sauce
3 Large Vidalia Onions - cut into fourths and sliced
2 Cans of Low Sodium Condensed Beef Broth
2 Soup Cans of Water
3 C Croutons (can be flavored, I like the parmesan or garlic ones)
Provolone Cheese (mozzarella can be used also)

Heat oven to 325.  In a 4 quart oven proof, dutch oven (or a polish pottery soup tureen ), Melt butter, then stir in Worcestershire sauce, brown sugar and onions. Sir until coated.  Bake uncovered for 2 1/2 hours, stirring every 45 minutes until the onions are golden brown..  Take out of oven, add the broth and water, heat to boiling.  Add croutons, stir then pour into bowls and top with cheese.  We prefer the smoky flavor of provolone, but mozzarella is also a nice choice.  Place back in oven for the cheese to melt and turn slightly brown.  Serves 4.



*If you aren't sure if your bowls are oven proof, be sure to check out our selection of Polish Pottery bowls - all usable in the dishwasher, oven, freezer and microwave!