One Pot French Onion Soup
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
1 hr 5 mins
-
Total Time
1 hr 20 mins
-
Servings
6 servings
-
Course
Main Course, Soup
One Pot French Onion Soup
Description
One Pot French Onion Soup starts by slow-cooking thinly sliced sweet onions in butter until caramelized to a deep golden brown, which develops their natural sweetness and complexity. Minced garlic is stirred in briefly for aroma. White wine deglazes the pot, lifting browned bits from the bottom to enhance the soup's depth.
Beef stock, thyme sprigs, and bay leaves are added and simmered to meld flavors and reduce slightly. The addition of balsamic vinegar adds subtle tang and richness. Seasoning with salt and pepper balances the taste.
Slices of French baguette are toasted until golden and then layered on top of the soup before sprinkling with shredded Gruyere and grated Parmesan cheese. Broiling melts and browns the cheeses to create a crisp, flavorful crust. This soup serves well hot as a starter or light meal, with its layered textures and savory taste profile.
If onions begin to stick or burn during caramelizing, adding a bit of water can prevent scorching. The soup should be served immediately after broiling to enjoy the melted cheese at its best.
Ingredients
- 12 French baguette 3/4-inch thick slices
- ¼ cup butter unsalted
- 3 pounds sweet onion sliced
- 3 cloves garlic minced
- ⅓ cup white wine dry
- 6 cups beef stock
- 4 thyme sprigs, fresh
- 2 bay leaf
- 2 teaspoons balsamic vinegar
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ cups gruyere cheese shredded
- ½ cup Parmesan Cheese freshly grated
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 onions start to burn during caramelizing, reduce heat and add 1/4 cup water to deglaze and prevent scorching.
- Broil the cheese topping just until browned to avoid burning.
- Serve immediately after broiling to maintain the contrast between hot soup and crisp cheese crust.
- Use fresh thyme and quality cheeses for best flavor results.
User Reviews
Overall Rating
4.8
You'll Also Love
