French Onion Baked Potato Soup
Indulge in the cozy, velvety goodness of French Onion Baked Potato Soup, a comforting blend of two classic favorites. This soul-warming recipe combines the rich, caramelized sweetness of French onion soup with the creamy heartiness of potato soup, creating the ultimate cold-weather dish. Tender Russet potatoes are simmered with deeply caramelized yellow onions, aromatic garlic, fresh thyme, and a splash of dry white wine, then pureed to silky perfection and enriched with heavy cream. Each bowl is crowned with a golden, Gruyere-topped baguette slice, perfectly crisped under the broiler for that irresistible, cheesy finish. Perfect for busy weeknights or an indulgent dinner party starter, this one-pot masterpiece is your new go-to for flavor-packed comfort food that feels elegant yet familiar.
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Recipe Information
Ingredients
- 4 medium Yellow onions
- 3 tablespoons Unsalted butter
- 2 cloves Garlic cloves
- 4 medium Russet potatoes
- 5 cups Beef broth
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Gruyere cheese
- 6 slices Baguette slices
- 1 tablespoon Olive oil
Instructions
Slice the yellow onions into thin, even slices. Mince the garlic cloves. Peel and dice the russet potatoes into 1-inch cubes.
In a large pot, melt the unsalted butter over medium-high heat. Add the sliced onions and sauté for 5 minutes. Reduce the heat to medium-low and continue to cook, stirring frequently, for 25–30 minutes, or until the onions are deeply caramelized.
Add the minced garlic to the pot and cook for an additional minute until fragrant.
Deglaze the pot by pouring in the dry white wine, scraping up any browned bits from the bottom. Let the wine cook down for 3–4 minutes.
Add the diced potatoes, beef broth, fresh thyme leaves, bay leaves, salt, and black pepper to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Remove and discard the bay leaves. Using an immersion blender or regular blender, puree the soup until smooth. If you prefer a chunkier texture, you can blend only part of the soup.
Stir in the heavy cream and adjust seasoning with more salt and pepper if needed. Keep the soup warm on low heat.
Preheat the oven broiler. Arrange the baguette slices on a baking sheet, drizzle with olive oil, and broil for 2–3 minutes, or until golden and crisp.
Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted baguette and sprinkle generously with grated Gruyere cheese.
Place the bowls on a baking sheet and broil for 2–3 minutes, or until the cheese is melted and bubbly. Carefully remove from the oven.
Serve immediately, garnished with additional thyme if desired. Enjoy this hearty and flavorful soup!
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 8582 mg | 373% | |
| Total Carbohydrate | 298.2 g | 108% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 29.3 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1613 mg | 124% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5587 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
