Canned French Onion Soup Recipe
Equipment
- Large saucepan or pot
- Wooden spoon
- Chef's knife
- Cutting board
- Ladle
- Soup bowls
- Baking sheet
- Oven-safe ramekins (optional)
Ingredients
- 2 cans 10.5 oz each of condensed French onion soup
- 2 medium onions thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 4 slices of French baguette
- 1 cup shredded Gruyère or Swiss cheese
- 1 teaspoon fresh thyme leaves optional
- Salt and black pepper to taste
Instructions
Step 1: Prepare The Onions
- Heat the butter and olive oil in a large saucepan over medium heat. Add the sliced onions and sauté them until they are golden brown and caramelized, about 10 minutes. Stir frequently to prevent burning.
Step 2: Add The Soup
- Pour the canned French onion soup into the saucepan with the caramelized onions. Add a cup of water (or broth for more flavor). Stir well and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes. Season with salt, pepper, and fresh thyme if desired.
Step 3: Prepare The Baguette
- While the soup simmers, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast them in the oven for 5 minutes until they are crisp and lightly golden.
Step 4: Assemble And Broil
- If you have oven-safe ramekins, ladle the soup into them. Top each ramekin with a toasted baguette slice and a generous handful of shredded Gruyère cheese. Place the ramekins under the broiler for 3-5 minutes, or until the cheese is bubbly and golden. If you don’t have ramekins, you can top the soup in bowls with cheese and serve the toasted baguette on the side.
Step 5: Serve
- Ladle the soup into bowls if you didn’t use ramekins. Garnish with additional thyme if you like. Serve hot and enjoy!
Notes
Canned French onion soup is a convenient base, but adding fresh caramelized onions and quality cheese elevates it to restaurant-quality. This recipe allows me to enjoy a comforting, flavorful soup with minimal effort and maximum flavor.