French Onion Potato Soup

Name: French Onion Potato Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 8 tablespoons salted butter, divided; 1 teaspoon thyme; 1 large onion, thinly sliced; 2 teaspoons kosher salt, divided; black pepper, to taste; 2 cloves garlic; 1 bay leaf; 1/2 cup dry white wine; 6 cups low-sodium chicken broth; 2 pounds russet potatoes, peeled and chopped into 1-inch pieces; 1/2 cup heavy cream; 12 slices baguette, optional, for serving; 3 cups Gruyère cheese, optional, grated, for serving

Broiler Cheesy Classic

Time: 1 hour

Yield: 6 servings

About

What if you took the rich, creamy indulgence of a loaded potato soup and combined it with the caramelized comfort of french onion soup? Well, you'd have French Onion Potato Soup—a new classic in home-cooked delight! Topped with cheesy baguette croutons for a beautiful crunch, this soup is a symphony of savory flavors! The best part is you can have it ready to eat in an hour or less! French Onion Potato Soup is a high cuisine twist on a soul food favorite.

Ingredients

8 tablespoons salted butter, divided
1 teaspoon thyme
1 large onion, thinly sliced
2 teaspoons kosher salt, divided
black pepper, to taste
2 cloves garlic
1 bay leaf
1/2 cup dry white wine
6 cups low-sodium chicken broth
2 pounds russet potatoes, peeled and chopped into 1-inch pieces
1/2 cup heavy cream
12 slices baguette, optional, for serving
3 cups Gruyère cheese, optional, grated, for serving

Directions

Step 1 -Preheat the broiler.

Step 2 -In a large pot or dutch oven, melt 4 tablespoons of the butter over medium heat on the stovetop.

Step 3 -Add in the thyme, onion, 1 teaspoon of the salt, and the pepper.

Step 4 -Cook and stir occasionally until the onion is slightly golden brown and soft, about 10-15 minutes.

Step 5 -Add the garlic, bay leaf, and wine to the pot, cooking until the wine has mostly evaporated, about 1 minute.

Step 6 -Mix in the chicken broth, potatoes, pepper, and the remaining 1 teaspoon of the salt, bringing it to a boil.

Step 7 -Cook until the potatoes are soft, about 10-15 minutes.

Step 8 -Remove and discard the bay leaf.

Step 9 -Using an immersion blender, puree the soup in the pot until smooth. If you don't own an immersion blender, you can puree the soup in batches using a normal blender and then return each batch to the pot.

Step 10 -Mix in the remaining 4 tablespoons of the butter and the heavy cream until combined fully.

Step 11 -Evenly divide the soup among six 10-ounce ramekins.

Step 12 -Set 2 slices of the bread on top of the soup in each filled ramekin.

Step 13 -Sprinkle the top of each ramekin with the Gruyère, about a 1/2 cup each.

Step 14 -Set the ramekins on a foil-lined baking sheet and place the sheet into the broiler.

Step 15 -Broil until the cheese begins to brown in spots and becomes bubbly, about 2-3 minutes.

Step 16 -Serve hot!

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