A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONDER and serve. So easy. SO GOOD!
4.8 stars (22 ratings)
Ingredients
123/4-inch-thick French baguette slices
¼cupunsalted butter
3poundssweet onions, sliced
3clovesgarlic, minced
⅓cupdry white wine
6cupsbeef stock
4sprigs fresh thyme
2bay leaves
2teaspoonsbalsamic vinegar
Kosher salt and freshly ground black pepper, to taste
1 ½cupsshredded Gruyère cheese
½cupfreshly 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
*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.