Description
A comforting, restaurant-quality French onion soup made in a single pot. This recipe uses simple ingredients and a one-pot method to achieve deep, caramelized onion flavor without the hassle of multiple pans.
Ingredients
Scale
- 6 large yellow onions (about 2.5 kg), sliced into thin half-moons
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp granulated sugar
- 1 tbsp all-purpose flour
- 6 cups low-sodium beef broth (or vegetable/mushroom stock for vegetarian)
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 2 cloves garlic, minced
- 2 cups shredded Gruyère cheese
- 4–6 slices French bread or baguette
- Salt and black pepper to taste
Instructions
- Peel and slice the onions into thin, consistent half-moons.
- Heat olive oil and butter in a large Dutch oven over medium-high heat. Once the butter foams, add the onions and sugar. Stir to coat and cook for about 20 minutes until lightly golden, stirring occasionally.
- Reduce heat to medium-low. Continue cooking the onions for 30-40 minutes, stirring every 5-10 minutes, until they are deeply browned, jammy, and sweet. Add a splash of water or broth if they start to stick.
- Add the minced garlic and flour to the pot. Stir constantly for one minute to cook out the raw flour taste.
- Pour in the white wine to deglaze the pot, scraping up any browned bits. Simmer for 2 minutes to let the alcohol cook off.
- Add the beef broth, thyme sprigs, and bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes to meld flavors.
- Remove thyme sprigs and bay leaf. Season with salt and pepper to taste.
- Ladle the hot soup into oven-safe bowls. Top each with a slice of French bread and generously cover with shredded Gruyère cheese.
- Place bowls on a baking sheet and broil in the oven for 2-3 minutes until the cheese is bubbly and golden brown. Serve immediately.
Notes
For the best results, shred your own Gruyère cheese as pre-shredded cheese contains anti-caking agents that can make the soup grainy. If you prefer a vegetarian version, swap beef broth for a rich mushroom or vegetable stock. The soup base can be made up to 3 days in advance; store separately from the bread and cheese topping.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 bowl with bread an
- Calories: 650
- Sugar: 12
- Sodium: 900
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 6
- Protein: 22
Keywords: French onion soup, one pot recipe, caramelized onions, comfort food, easy dinner, Gruyère cheese, beef broth soup