French Onion Soup is essentially caramelised onion in soup form topped with cheesy bread. The French are genius!
Caramelising onions calls for patience, but it’s worth it. You’ll be rewarded with deeply golden, intensely sweet onions that forms an incredible flavour base for this French Onion Soup. For an effortless option, see how to caramelise onions in a slow cooker!
THE ICONIC FRENCH ONION SOUP!
French Onion Soup is probably one of the most epic soups in this whole wide world. And yet, the soup itself is made with very few core ingredients: butter, onions, flour and stock/broth.
The magic is in the caramelisation of the onions, cooked slowly for at least 40 minutes. And of course the crowning glory – the glorious melted cheese toast!! Because let’s face it – French Onion Soup without the cheesy toast is just onion soup. Meh!
CARAMELISED ONIONS – STOVE OR SLOW COOKER
The caramelised onions are the star of the soup (well, on par with the cheesy toast). Making caramelised onions the classic way on the stove takes upwards of 45 minutes for a giant mound like we use for French Onion Soup.
It’s not high-stress or high-energy effort. For most of the time, the onions are cooked over low heat so you just need to stir them every now and then.
It’s the sort of thing that’s good to make while pottering around the kitchen doing other things. My cast iron pot is 24 cm / 10″ wide and it was full to the brim with raw onions and took almost an hour to caramelise. If you have a wider base pot, it will be faster – probably closer to 45 minutes.
Though of course, if this all seems like too much effort for you…… introducing….
SLOW COOKER CARAMELIZED ONIONS!!!
Yes. You. Can!!!
I first learned of this from a reader then found this recipe on TheKitchn. Terrifically convenient and totally hands off, just throw the onions in, drizzle with butter or oil then leave on low for 10 hours.
This will get you 75% of the way there. The onions are browned a bit but lack the same intensity of flavour you get from caramelising on the stove.
So you do still need to cook the onions on the stove for 10 – 15 minutes to achieve the same true flavour. And while one may wonder what’s the point, there’s a big difference between cooking down onions for almost an hour on the stove vs 10 minutes.
Plus, no having to man-handle a gigantic mound of onions in a pot that’s too small (me, me!).
THE REST IS EASY!
Caramelised onions aside, the rest of the soup is effortless. Get all the tasty brown stuff off the bottom of the pot by deglazing it with a touch of wine. A touch of flour to thicken the soup every so slightly, a LOT of broth, and an optional sprig of thyme and bay leaves.
GOOD BEEF BROTH IS A MUST!
If you use store bought, which I often do, use a good quality beef broth/stock. I personally do not recommend any of the mainstream brands sold in Australian supermarkets. I use Maggie Beer and Moredough from Harris Farms (I stock up when it’s on sale!), or private labels from butchers.
If you can’t get good quality beef broth, use chicken or vegetable instead. I find that the quality of those by mainstream brands is much better than the beef stock. The beef is fine to use in things like gravy and stews, but not when it’s a key ingredient like in this recipe.
DON’T HAVE OVEN-PROOF SOUP BOWLS?
Neither do I! Can’t justify the storage for ONE soup that calls for it. Sure, it looks thoroughly dramatic to be served a piping hot bowl from the oven with the entire surface covered in bubbling cheese (and a piece of bread under there somewhere).
But actually, I prefer making grilled cheese separately and popping them in the bowl because the bread isn’t as soggy from absorbing the soup by the time it gets to the table.
And lastly, a little tip – try the grilled cheese with your very own homemade Artisan bread. It is mind blowingly easy and has been wildly popular with readers since the day I shared it! – Nagi x
FRENCH ONION SOUP RECIPE
WATCH HOW TO MAKE IT
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French Onion Soup
Ingredients
- 100 g / 3.5oz unsalted butter
- 1.25 kg / 2.5 lb brown / yellow onions , peeled, halved, thinly sliced top to bottom (Note 1)
- 3/4 cup (185ml) dry white wine , optional (Note 2)
- 2 tbsp flour , plain / all purpose
- 1.5 litres / 6 cups / 1.5 quarts good quality beef broth./stock OR chicken , low sodium/salt reduced (Note 3)
- 2 dried bay leaves (or 3 fresh) (optional)
- 3 sprigs fresh thyme (optional)
- Salt and pepper
Cheesy Toast
- 6 – 8 slices French baguette or other softish bread (Note 4)
- 100 g / 3.5 oz gruyere or mozzarella cheese, or other melting cheese of choice
- Fresh parsley or thyme leaves , for garnish (optional)
Instructions
Caramelise Onions (See Notes for SLOW COOKER option)
- Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions and stir to coat in butter.
- 30 min on medium low: Turn heat down to medium low. Cook for 30 minutes stirring every few minutes, until the onions have softened and are semi transparent.
- Salt, 20 min on medium high: Turn heat up to medium or medium high. Add salt, and cook for a further 20 – 30 minutes, stirring more regularly, until onions are deep golden and sweet.
Make Soup:
- Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot.
- Flour: Sprinkle flour over the onion and cook for 1 minute.
- Add broth & herbs: Add broth, thyme and bay leaves.
- Simmer: Cover, lower heat so it’s simmering gently then simmer for 30 minutes.
- Serve: Season to taste with salt and pepper. Ladle into bowls. Top with 1 or 2 slices of cheesy toast.
Cheese Toast:
- Preheat grill / broiler to high.Toast each side of bread until light golden.
- Top bread with cheese, then grill until melted and some brown spots appear.
Recipe Notes:
Nutrition Information:
COMPLETE YOUR FRENCH MENU!
Pan Fried Fish with Brown Butter Lemon Sauce (Totally French! Poisson meunière)
Garden salad with French Vinaigrette
Chocolate Mousse (classic French)
LIFE OF DOZER
I KNEW I’d find a use for those onion goggles one day! 😂 (I don’t need them, I wear contacts so I’m onion-proof. Gimme all the onions to chop!)
French Onion Soup recipe originally published in September 2016 as part of a Chasseur cast iron cookware giveaway. Since this time, the recipe has evolved (adding more flavourings – wine, thyme and bay leaves) so new photos, words and recipe video added!
Delicious! However 3rd option for onions is AirFryer for 30 minutes till they are soft and just starting to colour then finish off on top of stove for the last 15 (for when you don’t have a 10 hr time frame) I used 175° and tossed every 10 minutes.
Thank you so much, so many of my family/friends in New Zealand use this recipe. The only variation is a splash of Worcestershire Sauce.
have made it a bunch of times, even (dont tell anyone) with pork stock, with ANY stock I have (ok, havent tried the fish one yet) – it is all delicious
OMG! This is a great recipe (my second from your site – did the Artisan bread – also amazing, I have made my own bread ever since!). Anyway, awesome. I used raclette cheese for the toast and it was hmmm hm!
Love your French Onion Soup recipe. I use it all the time. However I didn’t have white wine tonight. I had Dry Vermouth. Used that instead. Tasted the soup, was a little sweet for me. I added a squeeze of fig balsamic reduction. The vinegar gave this soup the ZING it needed. Thank you for the recipe
We cooked this for the 2nd time tonight and it is still banging! The cheesy toast makes the dish. Thank you for this gift.
Can the soup base (ie, without the cheesy toast) be frozen?
Onion soup freezes really well in my experience,
I batch cook it and freeze it every year. More onions does increase the cook time substantially though and it needs tending to (stirring).
I also add sliced garlic and a twig of rosemary if I got it in the garden and brandy if I got some.
.
So much flavour for so few ingredients. Pure comfort. I dream about this soup
Great French Onion soup, love how you can show slicing an onion, without having to show how to slice 6 onions like other sites. Best on the Net !!!
I always visit Place de la Tête, Monmatre. They serve the best french onion soup in France. This is on par, but may I suggest a soupçon of brandy before ladling the soup. Use only Gruyère cheese. Only area for improvement is the layering of the bread and cheese – it should cover the whole of the bowl and melted cheese spill over the sides. Did not have the heart to give you less than 5 stars
Great soup it takes a long time to caramelise onions. Can this soup be made in advance and frozen
I have made many things for the first time following your recipes, and this was not an exception. The instructions are easy to follow, and the explanations add context. My grocery store had a special on onions and they looked so good I decided to make French Onion Soup. Even though I never had before. Immediately went to recipetineats.com and discovered this recipe. Long story short – it turned out wonderfully! I was scared to burn the onions, so it took me about an hour and a half to cook them. I am making it again today and I will raise the heat a bit. I would rather cook to slow than have them burn or brown rather than caramelize. Thank you yet again for a wonderful recipe.
–From Minnesota, USA
Hi Nagi! Congrats on your well-deserved success! I asked for your book last Xmas & have it.
How to do the onion soup with the bone broth?
Ta!
I love French onion soup, but had never made it. This recipe insured success! It took me longer to caramelized the onions (1.5 hours) because I was worried about burning them. They turned out great. The whole dish did! I used the burning candle near where I was slicing the onions and I didn’t have any crying. Thank you Nagi for more tastiness from Minnesota USA.
I love French onion soup and always have it in restaurants when I see it on the menu. This is hands down the best one I have ever tasted. Thanks Nagi for this fantastic recipe!
Loved, loved, loved this soup. Simple to make and will be on my list in future. Keep up the great recipes Nagi, they are my go to.
Hello! Can I make this the day before the dinner party? Or is it best made and consumed in the same day? Thanks!
P.S. I’m creating a French degustation meal using your recipes to celebrate my 40th in a few months time! Love your work!
I’ve made this a few times and substituted various parts for what I had on hand. Tonight I made sure I had not only the ingredients required but the best quality ingredients I could get my hands on. It was sooooo worth the time and energy – so freaking good Nagi
So delicious and easy to make. Husband loved it!!