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!
I have been away most weekends this month. I almost missed your French week! I love all 3 you cooked, Coq au Vin is a personal fave I request sometimes for a special birthday. Your onion soup is so rich looking.
I am in Montreal Canada, and let’s stick to French I would make a Boeuf Bourgignon 🙂
USA
Northern California
Your de-lish French Onion soup will be on the table very soon… FALL? is in the air.
Thank You… great French meal.
?Linda
I live in the US. Would love to try the Coq au vin Recipe!
Hi Nagi,
Thanks again for all your wonderful recipes and happy Dozer pics!
It’s a bit chilly here in Perth, Western Australia today, so the French Onion Soup looks very appealing to me….I’d also try your Beef Cheeks in Red Wine which was my first introduction to your blog….very yummy….thanks!
Hi Nagi,
I am a Dutchie who’s been living in Oz for half her life now (22 years), so I am going to call the Chasseur cast iron casserole pot a Dutch Oven!! Hehe 😉
Though, the first things I would like to cook in it would be the dishes from your French menu from this week: the French Onion Soup and the Coq au Vin as they look just look so scrumptious, warming and very hearty. Perfect for the last cool days of winter.
I love your blog and emails that entice me to go on a little adventure every week 🙂
Thanks,
Gonda (Albury NSW – on the Vic border – between Melbourne (330km) and Sydney (550km).
Australia
The first thing I would love to cook in these beautiful Chasseur pots is a the Classic French Cassoulet ! I tried making it in a different pot and it just didn’t work that well ! I think a traditional French Dish like the Cassoulet would work best in a pot designed and made in France don’t you ?
PS the second dish I would make would be Coq au Vin because its my favourite and so is Manu 😉
PSS the third dish would be the French Onion Soup because my husband adores it and I adore Manu 😉 heh heh
Hi Nagi! I live in Australia and you’re my favourite cooking blog because of how you’re Australian too! It makes finding the needed ingredients and seeing the right measurements so much easier. I’m trying to become a better cook and the first thing I’d try out if I won a Chasseur pot would be the Beef and Guinness stew. Then I’ll give the Coq au Vin a go. My mouth is absolutely watering from thinking of how good the house will smell while they simmer on the stove – help me!
Thank you and I hope you have a lovely day! 🙂
Hi Nagi, I live in the USA. I would make the French Onion soup in the chasseur pot. I would make the rest of the French dinner menu (Coq au Vin, mash potatoes, and the Creme Brûlée). My family will love this for dinner. Yummy. (:
Looking forward to more of your recipes! Thank you.
This soup is amazing! I’ll be making it often now that the weather is turning here in Canada. Its the perfect recipe to christen a brand new Chausseur pot! 🙂 Thank you for a wonderful recipe!
Hi Nagi! I live in Dallas, Texas, USA and would either cook a chicken curry or seafood gumbo!
Hi Nagi. I live in Los Angeles, California, USA. If I were fortunate enough to win my first choice would be the French
Casserole Pot. I would love to use it to make this wonderful recipe for French Onion Soup. I am a soup fanatic, so it would be fun to try this one. Thanks for the opportunity and the wonderful recipes you share.
I have really enjoyed see the recipes and technique use in your cooking. I live in Alberta, Canada
If I was fortune enough to win the Chasseur Cast Iron pots I would want to make a beef stew. Although the onion soup sounds wonderful it could very well be a tossup between these two.
Hi Nagi, bonjour from Montreal, Canada. I would make my jerk pulled pork and your coq au vin. I love your blog and your recipes are the best!
Live in America….definitely french onion soup!
Hi Nagi, I live in Adelaide, Australia. The first thing I would make in the Chasseur cast iron pot would be the authentic French Coq Au Vin. I’ve made Coq Au Vin several times before but not quite as authentic as your recipe. Love your work.
USA, and I’m fixin for some Chicken and Leeks!
That’s really funny that you posted this! My husband had a conversation about French onion soup a couple weeks ago that turned into a discussion about whether our soup bowls are oven proof! We’ll definitely have to try thi
Ontario Canada. If I won the shallow one I would make a beef stew for two. If the Dutch (French) oven I would make your French Onion Soup.
First up would be the Coq au Vin, then the gorgeous creamy chicken casserole with bacon (also French inspired) that is now a firm family favourite. Then the sticky chicken drummers.
Spoiled for choice of things to make really!!
Kelly, Melbourne, Australia
I live in Sale, Victoria, Australia. I enjoy your recipes because they are so clearly presented, contain ingredients that I am likely to have on hand and offer alternatives for ‘special’ ingredients. I also that you talk about the food in a down to earth fashion, not making something mysterious out of preparing delicious meals. If I were fortunate enough to win one of the Chasseur pots, I would choose the Dutch – oops! – French oven so that I can make a really fantastic French Onion Soup. As a retired teacher of French, originally from Canada, this would be so appropriate!