Imagine a soup so rich, so decadent, that it transforms an ordinary meal into a culinary masterpiece. Our Double Cheese French Onion Soup isn't just a recipe—it's a journey through layers of caramelized onions, deep beef broth, and a luxurious blanket of melted Gruyere and Parmesan cheeses that will transport you straight to the cozy bistros of France. Get ready to experience a dish that's not just a soup, but a soul-warming experience that will make your taste buds dance with pure delight!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, sliced
- 4 cups beef broth
- 1 cup white wine
- 1 tsp thyme
- 1 baguette, sliced
- 1 cup Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Peel and slice the onions thinly, ensuring uniform thickness for even caramelization.
- Heat a large heavy-bottomed pot over medium-low heat and add 2 tablespoons of butter. Add sliced onions and cook slowly, stirring occasionally, allowing them to caramelize gradually for approximately 40-45 minutes.
- Once onions are deeply golden brown and soft, increase heat to medium and pour in white wine, scraping any browned bits from the bottom of the pot.
- Add beef broth, thyme, salt, and pepper to the caramelized onions. Simmer the mixture for 15-20 minutes to develop rich flavors.
- Preheat oven broiler and prepare oven-safe soup bowls or crocks.
- Slice baguette into 1/2-inch thick rounds and lightly toast until golden brown.
- Ladle hot soup into oven-safe bowls, leaving about 1/2 inch of space at the top.
- Place toasted baguette slices on top of the soup in each bowl.
- Generously sprinkle a mixture of Gruyere and Parmesan cheeses over the bread, covering completely.
- Place bowls on a baking sheet and broil for 3-4 minutes, watching carefully until cheese is melted, bubbly, and slightly browned.
- Remove from broiler, let cool for 2-3 minutes, and serve immediately while cheese is still hot and bubbling.
Tips
- Patience is key when caramelizing onions - low and slow is the secret to achieving that deep, rich golden color.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Choose a good quality beef broth for maximum flavor depth.
- Ensure your baguette slices are slightly toasted before placing them on the soup to prevent sogginess.
- Watch the broiling process carefully - the difference between perfectly browned and burnt is just seconds.
- Use oven-safe ceramic bowls or crocks for the authentic French onion soup presentation.
- Fresh thyme can elevate the flavor, so use it if available.
- Let the soup rest for a few minutes after broiling to allow the flavors to meld and prevent burning your mouth.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 22g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 65mg
