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!
kiltlover_sd@msn.com
The first thing I would cook in the Chasseur dutch oven would of course be Coq au Vin.
Then beef short ribs.
I live in the USA Tucson, AZ.
The first thing I would cook in the Chasseur dutch oven would of course be Coq au Vin.
Next would be short ribs..
Hi Nagi~ I❤️ your blog! The photos always make me want to try whatever it is you’re making:-). My name is Brandi and I live in Astoria, Oregon, USA. It is football season so the first thing I would make is my Spicy Sirloin Chili with Guinness beer and espresso in the pot. And if I got the shallow pot I would make your French onion soup. Cheers!
Hi Nagi, I live in Wilton Ct. and my name is Marianne. I would make Lamb Shanks as the first thing in my Chausseur Pot.
I love you r site and look forward to reading it when it arrives in my email. Your recipes are delicious. I have tried many. Love the French Onion Soup and can’t wait to try the Coq au Vin
Hello! I live in Niedermohr Germany. I have wanted a Dutch Oven forever, but have been waiting for the right price/color/opportunity. I would love to have one. The first thing I would cook is a cassoulet. The second thing I would cook is pulled pork for tacos. I often cook dishes that start on the stove top and then go into the oven, but only have a fairly shallow pan that will do this. Thank you so much for the opportunity!
Hi Nagi, my name is Rachel. I’m from Brisbane, Australia and I would love the duck blue Chasseur cast iron casserole pot. The first thing I would cook is beef ragu because….beef ragu! It needs no other explanation ?. Thank you for approaching Chasseur on our behalf!!
I like in the US. I would make a nice stew for the fall weather.
I am trying out the Guinness Stew tonight! I would think I would try to make the Coq AuVin. I live in the US. I discovered your blog a while back, because I LOVE wings, but am now trying some more recipes.
I’m in the US, and I’ve been coveting a cast iron pot!
If I won, I would try the coq au vin you recently posted – I’ve always been intimidated by that meal, but your recipe makes it seem like something I could do!
Hi Nagi!
I live in the small town of Troutdale, Oregon, just east of foodie-town Portland. My hubby and I live in what’s called a “5th-wheel” RV (a travel trailer). When we downsized from our large home, we had to really pare down everything, including our cooking equipment to fit into our TINY kitchen. I currently have NO pans that can go from stove-top to oven, which often limits what I can cook (or at least, how I cook it!). I would love to win one of these beautiful pans, and WILL first make the French Onion soup, in honor of this post! (but I’m also going to pour over all your wonderful recipes that I’ve set aside because I couldn’t finish them properly in the oven).
~ Penny
PS I LOVE your recipes. I have been on a healthy eating plan for about 6 months (have lost 40 lbs) and find that many of your recipes fit beautifully into the program and are all so delicious! Thank you for your wonderful recipes and blog – I am so glad I have found you!
Hi Nagi – I’m Kathi from Sacramento, CA. I love your recipes and the notes are so helpful. The first thing I would cook in the Chasseur dutch oven would of course be your Coq au Vin. I also watched Julia Child on PBS for years and loved her recipes as I do yours.
United States
First thing that I would make is French onion soup.
Would make killer chili
I live in Regina, Saskatchewan and I would love a cast iron Chasseur to make Coq au Vin or French Onion Soup or Osso Buco. I love Recipe Tin Eats and look forward to your post everyday!
I would love to cook the French Onion Soup or Boef Bourgion. Actually I’d love to cook anything in that pot… so beautiful.
HI Nagi,
I’m from the US in NY and Guiness Stew sounds positively yummy but so would a Mexican Posole but then again I am torn between a Coq au Vin as well!
Thanks for posting this recipe and for the giveaway!
Hi Nagi! love your blog and of course your recipes! (your Mom’s too!) I’m from Issaquah, Wa…the Great Pacific Northwest! and I’d love the shallow Chausseur to cook your Coq au Vin recipe!!!
United States! I would make a rich Hoisin Beef Stew in one of these beauties!
I will try the french onion soup with toasted baguettes and lots of cheese