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4.8 from 72 votes

One Pot French Onion Soup

A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONDER and serve. So easy. SO GOOD!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Course: Main Course , 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 gruyere cheese
  • ½ cup freshly grated parmesan

Instructions

    Cup of Yum
  1. Preheat oven to broil.
  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.
  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.
  4. Stir in wine, scraping any browned bits from the bottom of the braiser.
  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.
  6. Stir in balsamic vinegar; season with salt and pepper, to taste.
  7. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
  8. Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
  9. 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.