ONE POT FRENCH ONION SOUP

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ONE POT FRENCH ONION SOUP

Oh, Chungah, thank you for this delicious sounding recipe! I’ve never actually had French onion soup, but this looks absolutely delicious! I love that it looks thicker and chunkier than most recipes I’ve seen. I love hearty soups, so this one I am going to make the nearest time.

INGREDIENTS:

• 3 cloves garlic, minced
• 1/3 cup dry white wine
• 6 cups beef stock
• 3 pounds sweet onions, sliced
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup freshly grated Parmesan
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons balsamic vinegar
• Kosher salt and freshly ground black pepper, to taste
• 12 (3/4-inch-thick) French baguette slices
• 1/4 cup unsalted butter

DIRECTIONS:

1. Preheat oven to broil.
2. Then 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, 
4. Next, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
5. Next, Stir in wine, scraping any browned bits from the bottom of the stockpot.
6. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, 
7. Then about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
8. Then Stir in balsamic vinegar; season with salt and pepper, to taste.
9. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
10. Next, Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
11. Serve immediately.
12. Enjoy!

Recipes adapted from :   averiecooks.com