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!
USA and my all time favorite – French Onion Soup! Can’t wait to try your recipe.
FINLAND and french onkin soup
United States. I would try your Coq Au Vin recipe!
USA,Curry
Hi Nagi !
Baby hands down your website is the BEST! I came across it last Feb. and have been literally and figuratively cooking up a storm. Each recipe turns out as amazing as the next! I believe the key to the success of your website and it’s recipes, comes from a combination of the beautiful photography,helpful videos and your always engaging & fun writing style! Plus your side kick Dozer is absolutely adorable! Nothing can compare to a Golden Retriever! If I win the contest , I will be making Coq au Vin with my 13 year old daughter, Genevieve. She will be taking pictures during the process, which she will turn in to her 8th grade French teacher for extra credit !
( Can’t beat that for your French Week theme :-). I am located in Stillwater,MN USA Thank You So Much!
USA. Thank you, love all your inspiring recipes and Dozer. One-pot recipes have been a big success here, kids love BAKED MACARONI CHEESE WITH CHICKEN. Can’t wait to make the Creme Burlee.
Definitely lamb shanks. Imagine the flesh popping off the bones with little to no effort, with a wonderful sauce joining in!
Aaaaah!
USA, French onion soup!!
USA and I am thinking your coq au vin 🙂
USA and definitely curry…it’s a regular item on our dinner menu! Thanks!
USA and French Onion soup.
I live in the USA (Texas)–probably the first thing I would make is a big pot of seafood GUMBO!!!
would love to cook in these wonderful chasseur dream pots. Mughali Biryani (hyderabadi style) and Dhanshak (parsi style) in the larger pots, Oeufs en Meurette and french onion soup in the shallow ones. A dream come true for Chef Chubby.
Arkesh.mehta@gmail.com (Metro Washington DC, USA)
I live in the US and the first thing I would cook in this would be Dublin Coddle
Hello
Definitely Guinness Beef Stew…Winter is coming to Canada and I’ll need something Hearty.
USA & beef bourguignon would be first!
I live in the USA, and would love to make Asian sticky ribs in my new casserole pot 🙂
I’m in Western Australia. I just saved your Coq au Vin, French Onion Soup, (I won’t mention the fudgey chocolate cake nor the magic 3 layer custard cake 🙂 ) and your cheeseburger casserole…and my head is spinning. I look forward to your emails but am kinda getting scared to open them as I seem to spend hours drooling over the recipe and all the links you have to your others, lol. Having said that, I am addicted and my aim is to try everything you post 🙂 I think I will have to go with Coq au Vin as the first one I would love to try. I showed hubby the recipe and he said, that’s an old recipe but in nearly 40 years of cooking, is one I have never attempted. Due to health issues, I am not up to being in the kitchen for awhile but that is definitely the dish I will make. Thank you for sharing it.
I’m in the United States and I’ve been thinking about chicken and dumplings.
Hello ? I live in Decatur, GA….the recipe for French Onion Soup is the first thing that drew me to this post; so in honor, I would try that if I was gifted the cookware.