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 live in Carlisle, Pa., USA! I really enjoy reading and choosing from your recipes! The French onion soup sounds yummy but I think I would make a great tasting beef roast if I would be fortunate enough to win one of beautiful “French ovens!” Oh, and thank you for the opportunity to win this!
This is wonderful, I live in the USA and first thing I would try is the French Onion Soup, after that the options are endless.
Hello, my name is Krystal and I live in the United States.
I would be DELIGHTED to win a Chasseur pot!
I am always scouring blogs (frequently coming back to yours), so I am sure I would be cooking for days!
I just saw the post for Coq au Vin so that may be first! Followed by a yummy pot roast!
Hi Nagi,
I live in the beautiful state of New Hampshire (USA). Thank you for all the wonderful recipes… there are so many that I would love to make in the Chasseur pot! The first one would be the PARTY PIES (AUSSIE MINI BEEF PIES). Since my husband also loves to cook and has been wanting good cookware, this would make a great anniversary gift for both of us… Oct 13 is our 15th year anniversary 🙂
My name is Rose and I live in the USA. If I were to be so blessed as to win one of your Casserole pots …. I would think that “I had died and went to heaven.”
The Chasseur French Casserole pot is so beautiful and the color perfect with my kitchen décor.Color. Not only would I love to cook in it but it would never be hidden away in a closet. Too beautiful. The first thing I would cook would be French Onion Soup, the second Coq au Vin and third Lasagna. The Chasseur collection is a beautiful treasure.
Me too Rose! Mine are always proudly out on display! N x
HI Nagi,
The Coq au Vin sounds positively lovely! But so would making a Mexican Posole, or maybe some lamb! Thanks for this recipe and the dutch oven giveaway! I live in the US in NY.
Hello Nagi,
Just found your site looking for a shredded pork recipe to use in tacos, which I will be making tonight. Came across the Chausseur cast iron which I’m not familliar with although it looks wonderful. I think I will make an udon noodle dish with miso poached fish and shitake.
Thanks from Pennsylvania, USA
The larger Dutch (French) oven is currently on my wish list for baking bread. I have tried lots of home made bread recipes & am dying to try this method. And of course then Coq Au Vin is the best way to use those pesky roosters, & less than perfect red wine, slow cooking them to succulent deliciousness, apt reward for putting up with crowing that starts at 4am!!
Kate
Margaret River
Australia
NQ, Australia.
To own anything like this would be a dream! We love a good stew around here and to be able to use one dish would be a gift in itself! Thanks for your recipes and cheerful spirit. ?
United States, Michigan. I clicked on your Guiness Stew link and that would have to be the first recipe I make.
Michigan, US here. I would have to make the recipe that’s featured on this page. Bring on the French Onion soup!
Hi! I just found your website site this week and am so excited to try your recipes. They all look great and it’s hard to choose what to start with first! I’m an American living in Ohio and would love to win a Chasseur pot. The first thing I would cook would be a hearty beef stew, while Dreaming of colder fall temperatures since it’s still in the 90’s in here.
Hi Nagi,
As an avid cook myself, I take great delight in sharing fabulous recipes with others. Just recently a gorgeous friend repaid me tenfold by introducing me to your sensational website!
My three teenage sons couldn’t be happier and have already scoured your site requesting paella, gyoza, mac & cheese with chicken and broccoli and your fragrant coconut post roasted chicken just to name a few.
Winning one of the Chasseur pots would be incredible and very handy for their choices. As I see it the boys are already winners now that I have found you!
Hi Nagi, I am Lynda from Brisbane and have tried many of your recipes all with success. I am the cook in the family and just love your one pot recipes they are time saving and easy to prepare the rest of the family are offical tasters and there have been no complaints only compliments and empty plates.
If I was a chosen winner the first dish I would cook would have to be the Greek Chicken and Lemon Rice my family’s favourite.
Nagi, I love your site! I am just going back to work after our last child has gone off to college, and my schedule will vary every week. Your featured recipes will allow me to make a wonderful dinner for my husband to have when he gets home from work, and then for me to have when I get home later that evening.
I live in America and I must say that the first dish I would make is the Coq au Vin! Love all the flavors and beautiful color. Add a quick salad and crusty French bread and I am a star while sill working away from home.
Thank you for making me look good!!
I love both of the pots. I like to cook, but not sure what my first meal would be, that French onion soup looks great!
Forgot: North Carolina, USA
England – and I’ve just been drooling at my desk over the Coq Au Vin pictures which is a recipe I have been meaning to try for ages! So the new casserole pot would be put to use straight away 🙂
Hi Nagi,
I live in La Quinta, California.
I think the first thing I would make is Osso Buco.
I’ve never made it before, but I think that I could. I really love it.
Thank you for so many great recipes!
Hi Nagi
The Chasseur dutch oven pot in duck blue would look gorgeous in any kitchen. And I wouldn’t hesitate to make a melt in your mouth ragu added to some homemade pasta for a meal with the family. Thanks for all the great recipes!
NSW, Australia
Hi Love your site and recipes – thanks. I am in Sydney and would certainly first use the beautiful pots for French onion soup and Coq au vin. ?