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–+ servings
One Pot French Onion Soup

One Pot French Onion Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 20 minutes
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 (24 ratings)

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

*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.