One Pot French Onion Soup
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A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONDER and serve. So easy. SO GOOD!
Greetings from Indy!
We were supposed to get on a flight to Philadelphia this weekend – bags were packed and we were ready to roll. But as we waited by the gate, the flight kept getting delayed due to “mechanical issues”. I already have anxiety with flying so I grabbed my bags, my corgi and drove back home. And it was the best decision ever.
So instead, we picked up a box of Firecakes Donuts and drove down to Indianapolis to spend Father’s Day with Ben’s family. You know, in the rainstorms and all the tornado warnings. We took cover in his parents’ basement with a box of La Croix, Bud Light, and White Claw.
We were set.
Now in all this Indy downpour, all I can think about is this one pot French onion soup.
The perfectly caramelized onions in the soothing oniony-beef stock topped with crisp, golden brown baguette slices smothered in all that wonderful combo of Gruyere and Parmesan cheese. How can you not be thinking about this?
And the best part? You make all of this in one single pot. There’s no ladling. No transferring to ramekins. No fuss, no mess.
You can make everything in an oven-proof Dutch oven/braiser and pop it right in the oven, then serve.
Easy, cozy, comforting, and so so good. Rainstorms or not, this needs to be made. Like now.
One Pot French Onion Soup
Ingredients
- 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
Instructions
- Preheat oven to broil.
- 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.
- 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.
- Stir in wine, scraping any browned bits from the bottom of the braiser.
- 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.
- Stir in balsamic vinegar; season with salt and pepper, to taste.
- Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
- Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
- Serve immediately.
Notes
Did you make this recipe?
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Can you freeze this
Did over campfire in dutch oven. Turned out awesome!
Unfortunately, the bread soaked up most of the delicious soup. Next time l, we will put it in ramekins and then top each one with bread and cheese before broiling. I know the whole point of the recipe is to use one pot but I want more of the delicious broth next time.
This was delicious and straight forward to make. Caramelizing the onions took much longer than I had anticipated- like an hour+. I also cut the bread into crouton sided cubes and toasted them (just easier to eat!). I will definitely be using this recipe again!
Hi, hoping it’s ok to make the onion soup ahead of time, because I work all week, then reheat and add the French bead and cheeses when your ready to eat it that night during the week? Thanks so much.
So I don’t have a braiser or a Dutch oven. Can I use a glass dish covered with foil?
I was nervous to try this one – because – full disclosure – I am no chef. BUT – – I followed the directions word-for-word and this turned out amazingly well. I was so flavorful and the perfect light dinner on a summer evening. Thank you for sharing this gem!
I followed this recipe to a T and it was delicious. My husband loved it and it’s very filling. I Stevie’s with a blue cheese wedge… yum
Who are you? Everything you post is amazing! How do you do it? This post has nothing to do with this soup but I will be making it! thank you for all your delicious recipes!
This was great for a week night dinner. I substituted sherry for the white wine and dried thyme for fresh. Melted some park on sandwich bread and called it good—the kids loved it as did my wife and I. Great recipe. The soup had wonderful depth to it.
WOW! I have several French onion soup recipes but none as good as this one! I didn’t change a thing and my husband and I agree it’s the best we’ve ever had!!!
Can you substitute the beef stock for veggie stock/broth?
Haven’t made it yet, but what does the balsamic vinegar do for the soup?
A good balsamic gives food a full-bodied flavor. I love it in this type of soup, but I reduce my vinegar down to a thick syrup by cooking it down with some added sugar (not too much) and cook it down, stirring frequently. I prefer turbinado or coconut sugar as either one of these is excellent in reduction process. Once the balsamic is reduced with a sugar, Do not overcook the vinegar as it will thicken quite a bit as it cools. Taste it occasionally to determine if you need more sugar added. Words of wisdom here! I always make more of the reduction than called for in a recipe and save it to use on veggies, in salads and poured on most every type of fruit, especially fresh strawberries.
Delicious and easy! We don’t like overly sweet French onion soup, so we split the 3# of onions between: sweet, red and yellow. Perfect taste. Next time I might add more beef stock as the French bread does soak it up. Maybe Up to 8 cups vs 6…if you enjoy French onion soup this is worth the onion chopping.
I make this tonight for my husband and I. It was outstanding and easy to make. Loved using Guyere. Glad the recipe only used 1/3 cup of wine . . . We enjoyed the rest with our soup! I’ve made many of your dishes and have enjoyed every one of them.
PS: We love Butters and Cartman!
Rich and delicious as a good French onion soup should taste. The addition of fresh thyme and bay really added to the depth of flavor. Yummy!
What would I be able to substitute the white wine with?
I don’t use wine in my cooking as I do not drink and detest the taste of it in cooking. I usually add broth to take the place of the wine.
Flavors were great. I halved the recipe since I was cooking for one but I will not do that again. The bread absorbed all of the broth. Not sure if my slices were too thick or my cocette was too big for a half recipe.
I made this for lunch today during our “safer at home” time together. It was amazing. Perfect comfort food at a low cost. Most items I already had in my pantry so no need for an extra trip to the store during these crazy times. I love your recipes.
Have not tried to make it. I will when my surgery is over.