One pot french onion soup



One pot french onion soup


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


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 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.

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.

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