I really want to make baked french onion soup?

Applebee’s Baked French Onion Soup

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns (I always use wheat ones)
10 slices provolone cheese or other white cheese
10 teaspoons shredded parmesan cheese (optional)

Add 3 tbsp oil to a large soup pot or saucepan over med/high heat.
Add the sliced onions and saute for 20 mins until onions begin to soften (don’t let them 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 part of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun.
Throw away the tops.
Now you should have 10 round pieces of bread–5 bottoms and 5 tops with the tops cut off.
Preheat oven to 325 degrees.
Place the bread directly on the oven racks and bake for 15 to 20 minutes, or until each pieces is dark brown and crispy.
Set aside.
When the soup is done, spoon about 1 cup into an oven safe bowl.
Put a crouton on top, and put the provolone cheese on top of the crouton.
If you want, sprinkle 1/2 tsp of the shredded parmesan over the provolone.
Set oven to high broil and put the bowl into your oven.
Broil soup for 5 or 6 minutes, or until cheese is melted and is starting to brown.
(Broil longer if you have more than one bowl in oven).
Before serving add another teaspoon or so of grated parmesan, if desired.

I think you have two good ones here, and you can find more on line. My secret is in the stock. I boil pork neck bones once, throw the water out, rinse them and boil them again skimming the fat off the top. Once the stock is clean I add one big onion, 2 celery sticks, 2 carrots, 1 parsnip. I simmer that for about 2 hours. I also add a little store bought beef cube 1-2 when it’s almost done. It gives it the color and good flavor. This, of course gets thrown away, except for the liquid. (or you ca eat it)

The wine is crucial in this soup. But I don’t use bay leaf, garlic or thyme. The onions I let them sweat for about 45 minutes. they should not get burned. Keep the lid on them, then I add the wine. Also, use unsalted butter, not salted. And the last tip is that I use Ementaler if I can’t find Gruyere cheese. Get good bread and let it stay out for a day or so. I also don’t butter the bread. I just broil it.

But I think the ladies above gave you good recipes also. These are just my preferences.

Oh, and I learned this from a French lady. I used to live in France.

Have fun and enjoy it!