I Want Seconds French Onion Soup
Warm up your kitchen with the rich, savory comfort of "I Want Seconds French Onion Soup." This classic French recipe takes flavorful caramelized onions to the next level, simmering them in a luxurious blend of beef broth, dry white wine, and aromatic herbs like bay leaves and thyme. Topped with crusty baguette slices and melted, golden-brown Gruyère cheese, each bowl delivers an irresistible balance of sweet, savory, and cheesy goodness. Perfect for cozy dinners, this hearty soup is easy to make, with a prep time of just 15 minutes and a deep, satisfying flavor that’s worth the hour-long cook. Ideal for special occasions or weeknight indulgence, this recipe is guaranteed to have everyone reaching for seconds.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 6 cups Yellow onions, thinly sliced
- 1 teaspoon Granulated sugar
- 2 cloves Garlic cloves, minced
- 8 cups Beef broth
- 1 cup Dry white wine
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 1 loaf Baguette, sliced into 1-inch thick rounds
- 2 cups Gruyère cheese, shredded
- to taste Salt
- to taste Black pepper
Instructions
In a large heavy-bottomed pot, melt the butter over medium heat. Add the olive oil and mix.
Add the sliced onions and stir to coat them in the butter and oil combination. Cook the onions over medium heat, stirring occasionally, until they soften and begin to caramelize, about 25-30 minutes. If the onions begin to stick or brown too quickly, reduce the heat to low.
Sprinkle the sugar over the caramelized onions, stir, and continue cooking for another 2-3 minutes to enhance their deep golden color.
Add the minced garlic to the pot and cook for 1-2 minutes, until fragrant.
Pour in the beef broth and white wine, and stir to deglaze the pot, scraping up any browned bits stuck to the bottom.
Add the bay leaves and thyme sprigs, and season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 20-25 minutes to develop flavor.
While the soup simmers, preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes per side, until golden brown.
Remove the bay leaves and thyme sprigs from the soup and discard them.
Ladle the hot soup into oven-safe bowls, leaving about an inch of space at the top. Place a toasted baguette slice on top of each serving, then sprinkle generously with shredded Gruyère cheese.
Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye to prevent burning.
Carefully remove the bowls from the oven, let cool for a few minutes, and serve immediately. Enjoy!
Nutrition Facts
Calories |
2579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 11175 mg | 486% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 57.3 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2618 mg | 201% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3192 mg | 68% | |
*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.
