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!
Hi Nagi, my name is Brigitte and I’m from The Hague in The Netherlands. If I won a Chasseur pot then I would probably try your coq au vin recipe as my first dish. I look forward to seeing your recipes each week, and I know my family thanks you, so keep them coming.
Hi Nagi
I live in Australia and I’d really love to use your Chasseur pot to bake a Sourdough à la Tartine.
Thanks for your very practical recipes.
Liliane
From Nova Scotia, Canada 🙂 And I am a terrible decision maker so no idea what I would make first! I just love food and would be really excited yo cook anything in them!
Relaxing after work and scrolling thru my Ig feed where yummy food is displayed by brilliant chefs and there’s Manu highlighting your feed… Of course I check you out and I’m instantly in deliciousness overload! Who knew?!? So, hello! I love cooking and entertaining here in Melbourne, Australia and I love being inspired by greatness so I’ve subscribed to your email as well! ?
I’d love to try out the cast iron cookware with the above classic French onion soup & a warming coq au vin, osso buco and even the humble but delicious lamb shanks. The possibilities are endless! Nice to “meet” you and will enjoy getting to know you ??
Hi Lousie! Welcome to RecipeTin Eats!! 🙂 I’m glad you entered the giveaway and I do hope you enjoy my recipes! I’m sharing another Manu treat today… I hope you love it! N x
Hi Nagi. Just joined Instagram and found you. What a find. I would love to cook a good coq au vin in those beautiful Chasseur pots. I’m from Perth Western Australia
Hello. I’m Elis, from Romania, Eastern Europe. I would love to be able to win the Chasseur Cast Iron casserole pot and to cook your ONE POT BAKED GREEK CHICKEN ORZO. I love your recipes and can;t wait to try as many as possible. Thank you for the giveaway.
Hi, my name is Chai and I live here in Darwin, NT. I love cooking and look forward to your posts. I would really love to own one of these pots and would cook the lamb shanks. Me and my husband likes good food and your lamb shank looks delicious.
Greetings from Maine, USA, Magic!
If I were to win one of those drool worthy cooking vessels, I would make my French Onion Shortribs stat!!!!
Tamra
That’s supposed to be Nagi (darn auto correct) even though your recipes are kind of magic!!!
Hi Nagi,
Erika from Surrey, British Columbia – I’ve got my eye on that beautiful deep oven – could stew up a few beautiful stuffed peppers in a smokey tomato sauce, keep my family’s tummy’s warm for the fall and winter season.
Beautiful recipes by the way, always inspired.
Hi Nagi,
I’m from Perth, Western Australia. Your website is always the first thing I open when my family asks whats for dinner… (actually this time it was what was for brunch).
If I won that beautiful duck egg blue casserole pot it would have to be christened making one of your french dishes.
Nagi, I love your website and each week I am so happy when I see the latest thing you are making. I want to make it instantly. I, a child who grew up on that wretched boxed hamburger helper (my mom hated to cook), excitedly tried your homemade one and it was great. If I win I’d love the chasseur as I have 2 Dutch, I mean French, ovens that I always use. I would certainly try the coq au vin for my fussy french husband. I attempted a crockpot version once and it was dreadful, unedible, purple chicken. This would be foolproof, I know.
Hi Nagi,
I am in the USA and would love to cook your chicken and creamy parmesan risotto in one of these pots! Thanks for all the tasty recipes!
Hi Nagi, your website has been a life saver for this working mom. Your slow cooker carnitas and ricotta pancakes have been on our menu rotation for months. Thank you so much!
We live in the the United States, just outside Washington, DC. If I were to win a Chasseur pot, the first dish that I’d want to cook is beef short ribs (in-bone) braised in red wine.
Thanks again for your beautiful site!
Hi Nagi
I live on the Norhern Beaches of Sydney and I originally come from France so I am loving this week’s French recipes! If I was the lucky winner of the white shallow casserole, I would cook your beautiful Classic Italian Meatballs in a thick tomato sauce. i think the Le Chasseur pan would cook it perfectly!
I’m in the US and I am dying to try this french onion soup recipe! It looks dreamy. I’m pretty sure I just licked my iPad. Whoops! Thanks for such a yummy looking recipe and awesome giv away.
I live in Canada. The first thing I would make would be roast lamb. I’ve wanted to make it for a while, but haven’t had the confidence.
Hi Nagi I live in Australia. I would love to cook a warm hearty lamb shanks with creamy polenta
Good Morning Nagi,
My name is Chuck and I am currently working overseas in a deployed environment for the United Seamen’s Service, we are a non profit organizationm serving Merchant Marines around the world. I am the Director here in Diego Garcia, B.I.O.T., and if I won I would donate the cookware to the kitchen here to make delicious meals for the Mariners and military patrons who come in for home cooked meals.
Hi Nagi, My family and I live on Salt Spring Island, British Columbia, Canada. First thing I would make would be the Coq au Vin, I’ve already made your Guiness Stew and Lamb shanks in red wine sauce, and many others ,your recipes are pretty much all we eat these day….and all are YUM! Thank you for sharing all your wonderful meals 🙂 Deb
Hey Nagi, it’s Nicole from Birmingham, Alabama, US (the Deep South) and I’d love either of the pots but if I had the deep one I’d have to do a gumbo for sure. Now the shallow one, I’m thinking real, baked mac n cheese, heavy on the cheese!