I Want Seconds French Onion Soup

The aroma alone is enough to transport me back to my grandmother’s cozy kitchen. I can still picture her, bustling about with a wooden spoon, stirring a pot of slowly caramelized onions on the stovetop. The anticipation of that first spoonful – the savory, sweet broth, the perfectly melted cheese, and the slightly softened bread – it was pure bliss. I’ve spent years trying to recreate that feeling, and while some recipes take hours, this one captures the essence of French onion soup in a fraction of the time.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 1-2
• Dietary Type: Not specified (contains dairy)

Ingredients

• 1 (10 3/4 ounce) can Campbell’s French onion soup (DO NOT ADD WATER CALLED FOR ON CAN)
• 1/4 – 1/3 cup Pepperidge Farm garlic and onion croutons
• 1/4 – 1/3 cup Grated Swiss cheese
• 1 slice Provolone cheese or 1 slice grated provolone cheese, as desired

Equipment Needed

• Oven-proof individual size bowl (that will hold about 1-1/3 cups)
• Oven

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). It’s important to have a properly heated oven to ensure the cheese melts evenly and the croutons toast nicely.
2. Open the can of Campbell’s French onion soup and pour it into your oven-proof individual size bowl. Remember, do not add the water called for on the can. This step is crucial because we want a concentrated, flavorful soup.
3. Top off the soup with water, carefully measuring to ensure that the bowl is filled to the capacity of 1-1/3 cups.
4. Place the bowl in the preheated oven and bake for approximately 10 minutes, or until the soup begins to bubble up around the edges. Bubbling indicates that the soup is heated through.
5. Remove the bowl from the oven and add the croutons, basting them gently with the hot soup to moisten them slightly. Don’t worry if they don’t sink to the bottom; that’s perfectly fine.
6. Return the bowl to the oven and bake for another 8 minutes or so, allowing the croutons to absorb some of the soup’s flavor and soften slightly.
7. Remove the bowl from the oven and top with the Swiss cheese, ensuring it’s evenly distributed across the surface.
8. Add the provolone cheese – either a slice or grated – on top of the Swiss cheese, using as much or as little as you like, according to your preference.
9. Return the bowl to the oven for a final 8 minutes, or until the cheese has melted completely and is beginning to brown slightly. Keep a close eye on it to prevent burning.
10. Remove from the oven and serve immediately, being very careful as the bowl and soup will be extremely hot. The croutons, in particular, tend to retain heat for a long time, so be cautious!
11. Enjoy your delicious French onion soup and consider preparing another serving right away – you’ll likely want seconds!

Expert Tips & Tricks

• For a richer flavor, consider adding a splash of dry sherry or white wine to the soup before baking.
• If you prefer a thicker soup, you can add a small amount of cornstarch slurry (cornstarch mixed with cold water) to the soup before baking.
• To get a more intense cheese flavor, use a blend of Gruyere and Swiss cheese. Gruyere melts beautifully and adds a nutty dimension.
• If you don’t have Pepperidge Farm garlic and onion croutons, you can use plain croutons and add a pinch of garlic powder and onion powder to the soup.
• For a beautiful presentation, use a broiler-safe bowl and broil the soup for a minute or two at the end to get the cheese extra bubbly and browned. Watch it carefully to prevent burning.
• Don’t overcrowd the bowl with croutons. Too many croutons will absorb all the soup and leave you with a dry, pasty mess.

Serving & Storage Suggestions

Serve your French onion soup immediately while it’s piping hot and the cheese is melted and bubbly. Be cautious, as the bowl and soup will retain heat for a considerable time. A side of crusty bread is a perfect accompaniment for soaking up any remaining broth.

Leftovers are best consumed immediately, but if you have any, they can be stored in an airtight container in the refrigerator for up to 24 hours. The croutons will become soggy, so it’s best to remove them before storing. Reheat gently in the microwave or in a saucepan on the stovetop. The cheese may not melt as smoothly upon reheating. It is not recommended to freeze this soup due to the dairy content and the texture of the croutons.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	371.6 kcal	N/A
Calories from Fat	178 g	48%
Total Fat	19.8 g	30%
Saturated Fat	10.3 g	51%
Cholesterol	44.2 mg	14%
Sodium	2970.6 mg	123%
Total Carbohydrate	27.9 g	9%
Dietary Fiber	2.5 g	10%
Sugars	8.8 g	35%
Protein	24.6 g	49%

Variations & Substitutions

• Vegetarian: While the base soup is not vegetarian, you can try using a vegetarian French onion soup base and vegetable broth.
• Gluten-Free: Substitute the croutons with gluten-free croutons or toasted gluten-free bread.
• Cheese: Experiment with different cheeses such as Gruyere, Parmesan, or even a smoked Gouda for a unique flavor.
• Herbs: Add fresh thyme or rosemary to the soup for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: You can prepare the soup up to the point of adding the croutons and cheese, then refrigerate it. Add the toppings and bake just before serving.

Q: Can I use a different type of crouton?
A: Yes, you can use other flavored croutons, but the garlic and onion flavor complements the soup nicely. Plain croutons with added garlic powder and onion powder are also a good option.

Q: Can I use a larger bowl and double the recipe?
A: Yes, you can adjust the recipe to serve more people. Make sure you use an oven-safe bowl that’s large enough to hold the increased volume.

Q: The soup is too salty. What can I do?
A: The canned soup base is already quite salty. If you find it too salty, you can add a splash of water or low-sodium broth to dilute the flavor.

Q: My cheese isn’t melting properly. What’s wrong?
A: Make sure your oven is properly preheated and that the soup is hot before adding the cheese. You can also try broiling the soup for a minute or two at the end to help the cheese melt and brown. Watch carefully to prevent burning.

Final Thoughts

This recipe is a delightful shortcut to enjoying the classic comfort of French onion soup without the hours of caramelizing onions. It’s perfect for a cozy night in or a quick and satisfying lunch. Don’t be afraid to experiment with different cheeses or herbs to customize the flavor to your liking. I encourage you to give it a try and let me know what you think! Perhaps serve it alongside a simple green salad for a complete and satisfying meal. Bon appétit!