Here’s a simple way to turn canned French onion soup into a hearty, upgraded meal:
Ingredients (serves 2–4)
- 1 can (about 10–14 oz) French onion soup
- 4 slices of baguette or crusty bread
- 1 cup shredded Gruyère or Swiss cheese
- Optional: fresh thyme or parsley for garnish
Instructions
- Heat the soup:
- Pour the canned French onion soup into a saucepan.
- Heat over medium heat until simmering, stirring occasionally.
- Prepare the bread:
- Toast the baguette slices until lightly browned.
- Assemble for serving:
- Preheat the broiler (if using oven-safe bowls).
- Pour hot soup into oven-safe bowls.
- Place a slice of toasted baguette on top of each bowl of soup.
- Sprinkle a generous amount of cheese over the bread.
- Broil:
- Place bowls under the broiler until the cheese is melted and bubbly, about 2–4 minutes.
- Watch carefully so the cheese doesn’t burn.
- Serve:
- Garnish with fresh thyme or parsley if desired.
- Serve immediately with a spoon and enjoy!
💡 Tips:
- You can add a splash of sherry or white wine to the soup while heating for extra depth of flavor.
- For a richer taste, sauté a few extra onions in butter and stir them into the soup before serving.
- If you don’t have a broiler, you can melt the cheese in the microwave or under a hot grill pan.
If you want, I can give a fully “from scratch” French onion soup recipe that rivals restaurant versions.
Do you want me to do that?
