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
I would do Lamb Shanks in Red Wine in one of these beauties. The Chasseur ovens are truly a kitchen piece to treasure and will last a lifetime. They work well on the stovetop or the oven and can go straight to the table for serving. Thanks for such a great giveaway and your fantastic French recipes – I will sneak these in just before summer hits us. Lisa, Brisvegas, Aus.
Hi Nagi,
I LOVE your recipes and if I was to win your awsome giveaway, the first thing I would make is one our favourite Recipetineats recipes. This is your French Style Chicken and Potatoes that is made with your Home made Cream of Chicken Soup. This recipe was in the July super foods magazine. It is so tasty and super easy and yummy. I always keep some of your condensed Cream of Chicken soup in my freezer.
Hello Nagi,THANKS FORRECEIPT, LOVE FRANCH ONION SOUP! That Would be very First thing Would Cook in New pot. Years ago Made soup with home Made beer, two y. Old and am Cooking between two and three hours. Also Thank YOU for Doza Photo, reminds me Of My dear animalhideing amongst pilow and cushions to the POINT couple Of times could Not find her. Regards, Vera.
i live in the glorious state of Tassie. I would love to experiment cooking bread.
Hi Nagi
Love your amazing recipes, l’m in Australia , l would definitely prepare the Midweek Paella in the amazing Chasseur Cookware , my family cann’t get enough of it
This is an awesome giveaway! I have never heard of this brand before! I would love to win one for my kitchen! I am from San Diego 😉 I love curry! Thanks Nagi and good luck everyone!
Hi Nagi,
I live in Australia and the first thing I would cook in my new Chasseur pot would be boeuf bourguignon. Delicious! I can’t wait for the pot to make the French onion soup though. That’s happening tomorrow.
We recently travelled to France and at every turn we were in awe of the wonderful cuisine. One of the dishes I didnt try and longed to but the weather was a little too warm, was French Onion Soup…so that would be my maiden dish in such beautiful cookware!
I forgot to say we are from Australia!!
Hi Nagi, I’m from Canada…and the first thing I would be making with my FRENCH oven (:-D) is a robust beef stew, followed by Coq au Vin. We’re coming up to Fall/Winter over here, and both of those dishes would be to die for made in either one of these vessels, but I think the larger one of the two would have consistent use in my home.
Meanwhile, I’m off to make some French Onion soup and Challah Knots. I’ll share with you in thoughts. 🙂
PS – It’s wonderful to see Dozer enjoying the entirety of his home!
Hi Nagi,
I am in Melbourne, Australia and have unfortunately never had the pleasure of using a Chasseur ‘French Oven’ 😉
My first dish would have to be roulade, a nod to my German heritage. It’s a beautiful recipe with gherkins, bacon and mustard rolled inside thin slices of beef cooked in a vegetable gravy….hmm I’m getting hungry just thinking about it!!!
P.S. It’s great that you’re in a position to approach some of these big brands to make a lovely giveaway for your readers.
Hi Nagi, love your posts, I cook one of your recipes each week for my fussy 11 year old and she loves it! She makes your brownies practically every week…
I live in Melbourne, Australia, but if I won I would cook French onion soup – fond memories of being visiting Quebec with my father in 2003, and finding a wonderful restaurant, right near our hotel – and tucking into the best French onion soup ever… washed down with a hearty red…
Cheers,
Joanne
Hi Nagi,
We recently moved to Holland and are already preparing for the icy winter so the first thing I would prepare in the Amazing Chasseur Cookware should I win (fingers crossed) would be a hearty wholesome Guinness stew -our favorite!
Thanks for all your wonderful recipes and this opportunity to win the truly exceptional Chasseur cookware!
I actually went and met Manu when he did a show at Canberra! He was so funny and he advertised Chasseur which looks like a fantastic product! I live in Australia, and the first thing I would make if I would win is this very recipe! Looks YUM!
Canada……I would make a Guiness Beer Stew for a cold winter night.
I would love to make my short ribs simmered in a burgandy wine surounded by baby potatoes and carrots. Yum……
I would love to try Beef Bourguignon in the cast iron Chasseur pots topping with puff pastry rectangles to serve.
I would like to cook a “boeuf aux carottes”,my favorite French dish !
I forgot to say, I’m from USA !
Australia! Even though we are in spring, these cold nights are calling out for Osso Bucco
I have always wanted one of these and the first meal would definitely be some saucy baked beans to go with my homemade sourdough. Im salivating at the thought…
A Cape Malay Lamb Curry. Thought I would comment although not open to South Africa:(. The pots are beautiful I have to find out if its available here.