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! Courtesy of Damn Delicious
Yields: 6 servings
- 12 (3/4-inch-thick) French baguette slices
- 1/4 cup unsalted butter
- 3 pounds sweet onions, sliced
- 3 tsp. minced garlic
- 1/3 cup dry white wine
- 6 cups beef stock
- 4 sprigs fresh thyme or 3 tsp. dried thyme
- 2 bay leaves
- 2 teaspoons balsamic vinegar
- 1 tsp. Kosher salt and 1/2 tsp. freshly ground black pepper, to taste
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup freshly grated Parmesan
- Pre-heat 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 oven-proof dutch oven or stock pot over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.(if they begin to burn add in 1/4 cup water) Stir in garlic until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- 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.