French 60 min

One-Pot French Onion Soup

Name: One-Pot French Onion Soup
Total time: 60 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 large yellow onions, thinly sliced; 4 cups beef broth; 1 cup dry white wine; 3 tablespoons unsalted butter; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 tablespoon all-purpose flour; 1 teaspoon fresh thyme; 1 bay leaf; Salt and black pepper to taste; 4 thick slices crusty bread; 2 cups shredded Gruyère cheese

vegetariancomfort-food

Ingredientsfor 2

420

Cal

18g

Protein

36g

Carbs

22g

Fat

14 large yellow onions, thinly sliced
24 cups beef broth
31 cup dry white wine
43 tablespoons unsalted butter
51 tablespoon olive oil
62 cloves garlic, minced
71 tablespoon all-purpose flour
81 teaspoon fresh thyme
91 bay leaf
10Salt and black pepper to taste
114 thick slices crusty bread
122 cups shredded Gruyère cheese

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Instructions

1
Melt butter with olive oil in a large heavy pot over medium heat. Add all the sliced onions with a big pinch of salt. Cook, stirring every 5–7 minutes, for 40–50 minutes total — yes, this long. The onions go through stages: sweating, softening, turning translucent, then slowly caramelizing to a deep golden jam. Don't rush with high heat; low and slow develops the natural sugars.
2
Add garlic and flour, stir 2 minutes. Add white wine and let it reduce by half, scraping up any bits stuck to the bottom. Add beef broth, thyme, and bay leaf. Simmer 15 minutes. Season with salt and pepper. Remove bay leaf.
3
Ladle soup into oven-safe bowls. Float a thick slice of toasted bread on top of each bowl and cover generously with shredded Gruyère.
4
Place bowls on a baking sheet and broil on high for 3–5 minutes until the cheese is melted, bubbling, and deeply browned with crispy edges. Serve immediately — the cheese crust should be pulled apart dramatically with a spoon.