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!
From the United States.
I would probably make some 5hr Asian braised beef for steam buns or maybe some good ole authentic slow cooked spaghetti bolognese with homemade Pasta.
Hi I’m from Seattle Washington, I would love to win this and try out my mom’s signature oxtail stew!!!
Hi Nagi! I’m from Vancouver, Canada. The first thing I would make in one of these beautiful pots is espresso braised beef short ribs 🙂
Hello!
I’m from the U.S. and I would love to make a chili for my first recipe in one of these French ovens! =)
I’ve wanted one of these pots for eeeeeever. They’re so pretty. I think I’d make your red wine beef cheeks!
Ange (Australia)
Hi Nagi! I live in Melbourne, Australia, a migrant from the Philippines. I would love to cook Pork Sinigang, a tamarind-based (may be replaced by lemons, limes or calamondin) soup with tender pork (i normally use pork neck bones or pork tail bones as they are budget cuts and make great bone broths) and a hit of chilli. Perfect for the cold days of Melbourne!
Hi Nagi! I’m from Melbourne, Australia. I’d be cooking up Kare Kare. It’s a Filipino stew using oxtail with a peanut-based sauce (similar to satay) & heaps of veggies. A great match with a mound (make it big mound) of rice!
Hmmm… the first thing that comes to mind when I see this kind of ovenware is Chinese Pig Trotters and eggs in Ginger and Sweetened Vinegar but I’d have to ask mum to teach me how to make it of course! And mind you, I only like the eggs!!!!
I’m in Sydney.
Hi Nagi,
I live in the United States and the first thing I’d cook…? Possibly some Italian Beef or the French Onion soup now that we are entering cooler weather. Yummy!
I am in America. In Louisiana. I hope to make soup, soup and more soup
Hello! I’m from the United States and I would make your shredded beef recipe for tacos (and now my mouth is watering– my husband and I just love It!). Thanks for the chance!
Hi Nagi, I live in Sydney but I’m from Slovakia. I would make a sauerkraut soup with cream, speck, smoked pork knuckle. It reminds me of home. However no matter how much I try, it never tastes as good as when my mum makes it. But that’s how it should be,bright. Mum’s dishes are always the best, don’t you think?
NC USA, would make lentil soup and brisket in a shallow pot if I get to win. Love your blog
I’m English, live in Germany the first thing i would do in the dutch FRENCH oven 🙂 would be, either Beef olives or a red wine Gulasch or even your version of one pot greek chicken with Lemon Rice that i bookmarked a few days ago.
Hello ~ I am from the United States and I think a really nice meat sauce would be the first think I would cook in the new pot
I’m from the United States of America. If I do win this I’d make the Conq au Vin first. My kids would love it!!
I am from Canada and would love the casserole pot to make a goat biriyani or traditional Canadian style baked beans with maple syrup!
Hi Nagi, I currently live in US but I am originally from Poland. I would love to cook the famous Polish Hunter Stew – Bigos in one of these French Ovens :). It contains sauerkraut, pork, kielbasa, plenty of Ted wine and it simmers for hours. I’m hoping to have it post it on my blog once I make it. Cheers
I’m from Brooklyn New York and the firs thing I’d make would be the lamb shanks
Hey Nagi,
I’m from Perth, WA & I love a great vegetable curry.
?
Funny you say that…I just posted one! 🙂 N x