One Pot French Onion Soup
Total Time
1 hour 20 minutes
Prep Time
15 minutes
Cook Time
1 hour 5 minutes
Rating
4.8 out of 5 stars
(23)
Ingredients
6 servings
- 12 3/4-inch-thick French baguette slices
- ¼ cup unsalted butter
- 3 pounds sweet onions, sliced
- 3 cloves garlic, minced
- ⅓ cup dry white wine
- 6 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups shredded Gruyère cheese
- ½ cup freshly grated Parmesan
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Preparation
Step 1
Preheat oven to broil.
Step 2
Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
Step 3
Melt butter in a large stockpot or Dutch oven over medium high heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes. Stir in garlic until fragrant, about 1 minute.
Step 4
Stir in wine, scraping any browned bits from the bottom of the braiser.
Step 5
Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
Step 6
Stir in balsamic vinegar; season with salt and pepper, to taste.
Step 7
Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
Step 8
Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
Step 9
Serve immediately.
Step 10
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Chef's notes
*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.
