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 would love to try the Coq au Vin. My daughter’s husband is from France and I would love to surprise him with a French meal.
Hi , I’m Shirley Elton and I live in Amarillo, Texas & the first thing I’m going to cook is the French Onion Soup if I win one of the prizes !!
Hi! I live in the US, just north of Chicago. I think the first thing I’d make is Coq au Vin or Beef Bourginon (I’m sure I just butchered spelling that!). My husband and I tried both for the first time earlier this year while celebrating our anniversary at a local French restaurant. They were so good! I’m determined to make them at home one day!
Hi I’m Nick from Northampton UK
And as with all your recipes this french onion soup is fantastic and would be the first thing I would cook in my Dutch/French oven if I was lucky enough to win this great prize.
Nick..x
The first recipe would be the French Onion Soup, then the Coq au Vin dish. I am 91 years old, and wish to taste both in my lifetime. I am an American, and live in the States.
if i were to win i would make a pot roast or kalua pig and cabbage. i always make these dishes in the slow cooker.
Hi Nagi,
I’m Sorin and live in Airdrie, Alberta, Canada. I visit your site regularly and like many of your recipes. If I were so lucky to get a Chasseur pot, I would try your Coq au Vin recipe and, for sure, make a lamb stew. Cheers!
This is an amazing opportunity that you’re giving to your devotees!! Awesome cookware!! Nirvana!!
I live in Southern California, in The United States of America. The first thing I would want to cook is the Coq au Vin. I’ve always heard about it, but have also always been intimidated to try it. Your recipe, along with the photos, make it sound totally within my realm and I’d love to treat my husband to a French Dinner Date Night at home. Thank you for sharing it, and for making all of us feel we too can cook this amazing looking/sounding dish.
Debby
United Stated of America
I love cooking with my son who has autism an he love fish, so I would try something new like salmon shawarma. Never tried cooking but we have eaten it before. So good.
Your son is lucky to have you! 🙂 Fish Shawarma sounds amazing Paul! N x
I live in San Antonio, Texas, United States of America – I would LOVE LOVE to cook Julia Child’s Beef Bourguignon. YUM! Challenge for me but one I’d like to take on for the upcoming holidays. Tried to find your creme brulee recipe, but can’t…. 🙁
Hi there, my name is Sheila and I live in Calgary, Alberta, Canada….where our weather is getting chilly and I’m cooking comfort food all the time. If I won a “French” oven, I would make a whopping big batch of Jambalaya…spicy comfort all the way!
I would use it to make Grandmas’ Irish stew. I am American, with 4 grandpatents from Ireland!!
Love all the different recipes you share!!!
I live just outside of Chicago, USA. Let’s see… lamb shanks in lentil stew, Coq au Vin, French Onion Soup and my famous Mushroom soup. In that order. In the same week. 🙂
My family is from Ireland and I would LOVE to have them over for the Guinness Stew. I am sure they would love it !!!
I’d make a beef pot roast with carrots and potatoes. I make this dish as soon as the weather starts to cool down and the leaves start to show their Fall colors. Fall is my favorite season, especially because I can bake without making the house get too hot.
I live in the U.S.
Hello Nagi,
I’m in Texas and the shallow pot looks perfect for a paella. Ole’
Good morning! I live in New Braunfels, Texas USA and the first thing I WILL cook in my new Chasseur Cast Iron pot is Coq au Vin. Since watching “Julie and Julia,” I have dreamed of cooking Coq au Vin! But with Nagi’s recipe, I think I’ll start with hers since it looks so incredible!! Thank you!
Nagi, first let me say that I adore your recipes! I’m from the US and live in Montgomery, Alabama. I would love any one of the Chasseur pots. It seems only natural that I should christen such a pot by making the Coq Au Vin and then perhaps a curry.
I started cooking when I was 7yrs when we went to live in Paris. We have been to live in a few different countries, France, Spain, Germany, Switzerland and now Cyprus, and I love cooking international dishes at home. When friends come round I like to ask them from which country would they like for dinner. My father, 90yrs, and me now live in Cyprus and he loves the international dishes including Asian and Mexican dishes. I have been doing lately a lot of Japenese thanks to the recipes you have kindly e-mailed. What I do miss and found so expensive is a good quality iron pan like in the days when we lived in France. Thank you for your varied recipes.
Hello! I live in Maryland in the USA and the first of many things I’d cook in it would be your Coq au Vin recipe. Then maybe the Lamb shanks, and then maybe…??
I agree With Steve Madden! The Coq au Vin recipe looks absolutely delicious and perfect for a new Chausseur pan! Your recipes are the bomb! Thanks Nagi!