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’m in Indiana, USA and the first dish would be a toss-up between your delicious french onion soup and a braised beef shank recipe that is to die for…braised in a red wine/beef stock/balsamic mixture for a couple of hours then strained and the sauce reduced until it is thickened, silky, and smooth….excuse me while I wipe my chin!!
Hey, love your writing!
I’d actually want to make that French onion soup first thing! My favorite soup, yummm!
USA
Hello!! I am from California, USA, and would LOVE to win one of these incredible prizes! The first thing I would try my hand at is a goat birria. Thank you!!
I live in California, USA. The Chasseur cookware looks amazing! Pretty colors too! The first thing I would cook would either be beef saute chasseur or chicken trois freres (both with mushrooms) from my French Time-Life cookbook. They would look beautiful in this cookware!
Thanks for your wonderful recipes. I am from the United States. My family loves French Onion Soup but I would make a potato kielbasa soup.
I’m in America, and the first thing I’d make is a huge pot of Zuppa Toscana, a creamy/lightly brothy soup with Italian sausage, potatoes, and kale! <3 <3
Hello, Nagi! Love your blog! I reside in Colorado, USA. There are so many things I could make, but I think the first thing I will try is the French Onion soup you talk about here. Thanks for the opportunity.
Hi Nagi,
Without a doubt I would cook the one dish that I can’t seem to go a week without and that is your wonderful beef ragu. Truly to die for!
i live in the US. i’d make a pot roast!!
Hi Nagi, I`m from Blackmans Bay down in little ol` Tassie. I think the first thing I would cook is Beef bourguignon.
Next cookoff would be slow braised beef cheeks in a rich sauce.
Hello Nagi,
I’m from WA. First I would make Braised French Onion Chicken with Gruyère, then I would like to try a dish called Cheeseburger Casserole!!
I am from Sydney, Australia and the first thing I would make would be beef cheeks braised in red wine and thyme, then probably beef stroganoff, then butter chicken, maybe a seafood risotto, then definitely caramelised brown bosc pears ………
Hand me a napkin!! I need to wipe my chin!
Hello, Nagi.
I live in Minnesota, USA – we have winter a minimum of 5 months each year so the French/Dutch oven would get a LOT of use at my house! The first thing I would make with the is my hearty Guinness beef stew – my mouth’s watering just thinking about it. Next, I’d make my husband’s favorite – chicken fricassee with chive dumplings.
Thanks for offering this wonderful opportunity!
Hi Nagi,
I love your recipes! I am from New York, USA. The first dish I am excited to try out on this wonderful cookware is called, Kare-Kare, a Filipino oxtail stew, recipe here: http://rasamalaysia.com/filipino-kare-kare-ox-tail-and-peanut-stew/
I’m from Bridgetown in the Blackwood River Valley in Western Australia, and I would make a cassoulet in the shallow casserole, using the amazing Blackwood Beef Boutique Bangers from our local butcher 🙂
Hello I live in Canada. I would make your french onion soup. we love french onion soup but most of the recipes are a lot harder to follow and ask for cooking sherry something we do not use.
United States! I would make Chili for my family. Or maybe even Navy Bean Soup.
Hello, Nagi,
I live in Minnesota in the USA. We have winter for 5-6 months each year and believe me when I say, the cast iron French/Dutch oven would get so much use in my kitchen. The first thing I would make is my authentic Guinness Beef stew – my mouth is watering just thinking about it! Next I’d make my husband’s favorite dish, chicken fricassee with chive dumplings. Oh my — It’s so delectable.
Thanks so much for this opportunity!
HI Nagi!
I’m from Queensland Australia, and the first thing i’d make in the French Oven is a traditional Persian dish called Abgoosht. Favourite meal as a child, need a way to one-up my dads cooking as he always seems to leave out details when giving me the recipe to anything.
Love what you do!
Natalia
Hi Nagi!
Love this week so far! I’m from New York, USA. I would love to make either 2 Balkan stews. One is a very salty smoked meat with potatoes and other veggies. The other is fish. These dishes are traditionally made in cast iron cookware or clay pots.