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 Sudbury Ontario and I would definitely make this onion soup for my husband
I would like to try my hand at rabbit in a tomatoey and herby sauce. With loads of garlic and crisp dunking bread. I live in Australia.
I live in Oregon (in the US). The soup looks amazing – maybe that would be the first thing I would make. But I really like the shallow casserole – I don’t have anything like that.
I love French Onion soup and this is a fantastic recipe to try! Your presentation is lovely and fun.
I live in Northern Michigan, USA. With winter drawing nigh, I’m looking forward to comfort food slow cooking on the stove. The French Onion would be great for a start.
Hi: I live in Florida, USA and would love to make your Lamb Shanks with the new cookware that I plan on winning. I’m a cookware and knife nut so this would give me one more pan to store in the garage. Love your recipes. You seem to have a great time in the kitchen.
Lee on our new RV in North Carolina enjoying some cooler weather.
I’d love to cook a pot-au-feu in one of these beauties!
Thank you, and best from Paris, France xx
Hello Nagi, I live in beautiful Canada and would love to make a hearty turkey stew in this beautiful cookware, our Thanksgiving is coming up. Love all your recipes and stories about life in Austrailia and tales about Dozer. Thank you Jill
Wow, this looks terrific. I will be making this for sure.
I’m from Australia, and would love to try that Coq au Vin. It’s looks amazing, my mouth is watering already!
It all looks gorgeous Nagi. great French dishes to cook.
My intention isn’t to enter the contest (I have more pots than I know what to do with) (that’s NOT a brag) but to simply comment on your French Onion Soup recipe. I make almost exactly this recipe. I caramelize the onion for at least an hour and I use ONLY butter – makes a huge difference from using oil or margarine. I use two parts canned beef broth and one part canned beef consomme. I find this gives the best flavour to the beautiful, sweet onion. I’ve used my own beef broth as a trial but it really wasn’t worth the extra effort. I absolutely love your idea of grilling the bread and cheese in the oven then topping the soup with it. Thank you for all the fantastic recipes you share. I’ve tried many and have been pleased with all of them (and have adopted them all).
I live in Colorado (USA) and would make this onion soup
Hi, I’m from Portugal and I would love to try the French Onion Soup and also the Port Braised Lamb Shanks, which look delightful! Thank you very much for this generous giveaway!
ap_lemos at yahoo dot com
I live in United States and I would make some yummy homemade chicken pastry!
Hi, I’m from Melbourne Australia and I would so love to make that french onion soup just posted! I’ve been wanting to try making one for ages.
United States, and you had me at French Onion Soup. My oh my does this recipe look good!!
Hi Nagi, I live in France and have never eaten French Onion Soup while living here, I
haven’t even seen it on a local restaurant menu, so this would have to be the very first
recipe cooked in one of those lovey Chasseur Pots, followed by a nice spicy, tasty Pork & Bean
Hotpot. Sorry not a French recipe. Love all the pics of Dozer!
I’m from Canada, but love to follow you and your stories in Australia. My first recipe would have to be the Guinness stew you mentioned above.
I love Dutch … oops. French Onion Soup!
Soup is also my total comfort food.
I would love the deeper pot – for soup, of course.
Thank you!
I’m in southern California – where we had lightning yesterday and I missed it.