Double Cheese French Onion Soup
Dive into the rich, savory decadence of Double Cheese French Onion Soup, a comforting classic elevated with a luxurious cheesy twist. This recipe layers deeply caramelized onions, fragrant herbs, and a robust base of dry white wine and beef stock for a flavor-packed experience. Topped with crispy, oven-toasted baguette slices blanketed in a bubbling duo of Gruyère and Parmesan cheeses, this soup is the ultimate indulgence for cheese lovers. Perfectly comforting for cozy nights or elegant enough to impress dinner guests, this hearty soup delivers a delicious balance of sweet, savory, and umami flavors. Ready in just over an hour, Double Cheese French Onion Soup is a must-try recipe for fans of French cuisine and timeless comfort food.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cups yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 3 garlic cloves, minced
- 3 cups dry white wine
- 8 cups beef stock
- 1 bay leaf
- 3 sprigs fresh thyme
- 8 pieces baguette, sliced diagonally into 1-inch slices
- 2 cups Gruyère cheese, shredded
- 1 cup Parmesan cheese, finely grated
- to taste salt
- to taste black pepper
Instructions
In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the sliced onions and sauté for 5 minutes, stirring frequently, until they begin to soften.
Sprinkle the onions with sugar and continue to cook for 25-30 minutes, stirring occasionally, until they are deeply caramelized and golden brown.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the white wine and deglaze the pan, scraping up any browned bits. Let the wine simmer for 5 minutes.
Add the beef stock, bay leaf, and thyme sprigs, and bring the soup to a gentle boil.
Reduce the heat to low and let the soup simmer for 20 minutes. Remove the bay leaf and thyme sprigs and season with salt and black pepper to taste.
While the soup is simmering, preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet and lightly toast them in the oven for 5-7 minutes.
Preheat your broiler. Ladle the hot soup into oven-safe bowls and place them on a baking sheet.
Top each bowl of soup with a toasted baguette slice. Sprinkle a generous amount of shredded Gruyère cheese and Parmesan cheese over the baguette.
Place the baking sheet under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
Carefully remove the bowls from the oven and let cool slightly before serving. Enjoy your Double Cheese French Onion Soup!
Nutrition Facts
Calories |
4407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 16015 mg | 696% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 69.8 g | ||
| Protein | 215.4 g | 431% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 5345 mg | 411% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4012 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
