ON POT FRENCH ONION SOUP

ONE POT FRENCH ONION SOUP

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 1 HOUR 5 MINUTES

total time: 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!

 4.83 stars (18 ratings)

INGREDIENTS:

• 12 (3/4-inch-thick) French baguette slices
• 1/4 cup unsalted butter
• 3 pounds sweet onions, sliced
• 3 cloves garlic, minced
• 1/3 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 1/2 cups shredded Gruyère cheese
• 1/2 cup freshly grated Parmesan

DIRECTIONS:

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 oven-proof braiser over medium 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.