Ultimate Double Cheese French Onion Soup
Indulge in the rich, comforting flavors of our Ultimate Double Cheese French Onion Soup. This delectable recipe features caramelized onions sautéed to perfection in buttery goodness, combined with a blend of beef and chicken broth for a savory base. The addition of white wine brings a hint of sophistication, while the melty mozzarella or provolone cheese, complemented by the nutty grated parmesan, creates a luxurious topping that’s perfectly toasted on crusty French bread. Ideal for sharing, this soup is perfect as a starter for special gatherings or a warming weeknight dinner. Serve it straight from the oven for a delightful dining experience that will have everyone asking for seconds!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
large onions
4 (thinly sliced and separated into rings)
butter
1/2 cup (melted)
all-purpose flour
1 tablespoon
beef broth
10 3/4 ounces (canned and undiluted)
chicken broth
10 3/4 ounces (canned and undiluted)
water
2 cups
dry white wine
1/4 cup
pepper
1/8-1/4 teaspoon
French bread
as needed (toasted)
mozzarella cheese or provolone cheese
8 slices
grated parmesan cheese
1/2 cup
Instructions
1
In a large Dutch oven, melt the butter over medium heat. Add the sliced onions and sauté until they are caramelized and tender, about 15-20 minutes, stirring occasionally to prevent burning.
2
Once the onions are tender, sprinkle the flour over the onions and stir to combine, cooking for an additional 1-2 minutes.
3
Gradually pour in the beef broth, chicken broth, water, and dry white wine, stirring continuously. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4
Season the soup with pepper to your taste. Preheat your broiler on high.
5
Prepare 8 ovenproof serving bowls by placing them on a baking sheet. Place one toasted slice of French bread in each bowl.
6
Ladle the hot soup over the bread slices until the bowls are filled. Top each bowl with a slice of mozzarella or provolone cheese, then generously sprinkle with grated parmesan.
7
Broil the bowls in the oven, positioning them about 8 inches from the heat source, until the cheese is melted and bubbling, about 2-4 minutes. Keep an eye on them to prevent burning.
8
Remove from the oven carefully and let cool for a moment before serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Double Cheese French Onion Soup?
It is a rich, comforting soup made with caramelized onions, a blend of beef and chicken broth, white wine, and a toasted French bread topping covered in melted mozzarella or provolone and parmesan cheese.
How many onions are required for this recipe?
You will need 4 large onions for this recipe.
How should the onions be prepared?
The onions should be thinly sliced and separated into rings before sautéing.
What is the first step in making this soup?
The first step is to melt 1/2 cup of butter in a large Dutch oven over medium heat.
How long does it take to caramelize the onions?
It takes approximately 15-20 minutes of sautéing until the onions are caramelized and tender.
Why is flour added to the onions?
One tablespoon of all-purpose flour is sprinkled over the onions and cooked for 1-2 minutes to help thicken the soup base.
What types of broth are used in the base?
The soup uses a combination of beef broth and chicken broth.
Is the broth diluted?
No, the recipe calls for 10 3/4 ounces each of canned, undiluted beef and chicken broth.
How much water is added to the soup?
The recipe requires 2 cups of water.
Does this recipe include wine?
Yes, 1/4 cup of dry white wine is added to the broth mixture for a hint of sophistication.
How long should the soup simmer?
After bringing the mixture to a boil, reduce the heat and let it simmer for 15 minutes.
What seasoning is used in the soup?
The soup is seasoned with 1/8 to 1/4 teaspoon of pepper to taste.
How should the oven be set for the cheese topping?
The oven broiler should be preheated on high.
How many servings does this recipe provide?
The instructions are designed to fill 8 ovenproof serving bowls.
What kind of bread is recommended?
French bread is recommended, specifically slices that have been toasted.
When do I add the bread to the soup?
Place one toasted slice of French bread in each ovenproof bowl before ladling the hot soup over it.
What cheeses make up the double cheese topping?
The topping consists of mozzarella or provolone cheese slices combined with grated parmesan cheese.
How many slices of cheese are needed?
You will need 8 slices of mozzarella or provolone cheese, one for each bowl.
How much parmesan cheese is used?
The recipe calls for 1/2 cup of grated parmesan cheese to be sprinkled generously over the bowls.
What type of bowls should be used for serving?
You must use ovenproof serving bowls because they will be placed under the broiler.
How far should the bowls be from the heat when broiling?
Position the bowls about 8 inches away from the heat source.
How long does it take to melt the cheese under the broiler?
It typically takes about 2-4 minutes until the cheese is melted and bubbling.
How do I prevent the cheese from burning?
Keep a close eye on the bowls while they are under the broiler to prevent burning.
Is the soup served immediately after broiling?
It should be removed carefully and allowed to cool for a moment before serving.
What equipment is needed to cook the main soup base?
A large Dutch oven is recommended for sautéing the onions and simmering the broth.
What is the flavor profile of this soup?
The flavor is savory and rich with a nutty finish from the parmesan and sweetness from caramelized onions.
Can I substitute provolone for mozzarella?
Yes, the recipe suggests using either mozzarella or provolone cheese slices.
Is this recipe suitable for vegetarians?
No, this recipe uses beef and chicken broth as its primary base.
How are the onions sautéed?
They are sautéed in 1/2 cup of butter and should be stirred occasionally to prevent burning.
What makes this an 'ultimate' version of French onion soup?
Its 'ultimate' status comes from the combination of two types of broth, white wine, and a generous double-cheese topping.