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! Regards from Ontario Canada! I have always wanted to cook with cast iron cookware! The first thing I would make would be my mom’s beef borguignon. Reminds me of childhood Sunday dinner!
What beautiful cookware!
I am in the United States, California where it will, hopefully, start cooling down a bit.
I’d make the Cook’s Illustrated French Chicken in a Pot….. so succulent 🙂
https://salesdock.info/french-onion-soup/%3C/a%3E%3C/p%3E
Whoops! Wrong recipe:
http://thebarefootcook.com/french-chicken-in-a-pot-aka-dutch-oven/
Hi Nagi,
Love your theme weeks!
I’m from Perth, WA and the first thing I would love to cook in a Chasseur Dutch oven is the Coq Au Vin because it was one of the best things I had while living with a French family in the South of France! 🙂
USA – Braised short ribs will definitely be on the menu!!
Hi Nagi…I’m Julia and live just outside Indianapolis in the United States. Your French Onion Soup would probably be first on my list. I’ve tried making French Onion soup before, but have never been successful. Sadly I don’t have a cast iron pot in which to make it and I’ve never been able to carmelize the onion as I’d like…an all the other recipes I’ve tried have alcohol in them, which I don’t really care for. I just want to make a simple, flavorful, fabulous French onion soup at home. I’ve got my fingers crossed.
I love this recipe! I have tried using way to many ingredients. If I win I’d like it to go to Tanya the woman on the fixed pension. I can afford my own but I’ve not seen them in such a beautiful color. I think I’ll make lamb shanks next, if anyone has a special recipe please send it to me.
Casserole Pot – French Onion SOup
Casserole Shallow – Fried Tenderloin
USA
I’m from the US and I would love to make some soup for the fall!
Katy, Texas chiming in. I would make chicken tortilla soup!
The “French oven” definitely looks photo ready! I would definitely make a Vietnamese noodle dish called Pho or some gumbo because I’m originally from the MS gulf coast but now reside in Georgia (USA).
HI Nagi,
Darren from Melbourne, I always look forward to receiving your email in anticipation of what surprise dish might be there.
Thanks to you I have only recently started slow cooking recipes and would love to win some quality cast iron cookware.
If i won the Dutch / French oven I would cook my Nonna’s brisket with vegetables. She would prep it Friday morning, cook all day long and we would eat it on Friday night. Then fight for the left overs on the weekend.
Thanks for all your enthusiasm and inspiration.
I NEED ONE OF THESE!!! lol. I could do so much with one of these pots OMGOODNESS, im picturing it now. If i am a lucky winner, i would definitely cook Ina Gartens beef Bourguignon and i would also try every one of your recipes( even the ones i already tried lol) that required this pot! I love your energy and your recipes, my hubs loves them as well and he hates recipes :-). So i reaaaaaaaly hop im one lucky winner !
All the way in the USA (oklahoma)
Thank you
Hi Nagi
I am from Adelaide in South Australia and the first thing I would cook if I was lucky enough to win a Chasseur French (Dutch) Oven is Braised French Onion Chicken with Gruyère (link for the recipe…..http://www.thekitchn.com/dinner-recipe-french-onion-chi-144744) This is a lovely dish and the left overs can be used so many way (that’s if there ever is any left overs ha ha)
Regards
Jane 🙂
Hi Nagi,
I live in Seattle, Washington. I would cook braised beef short ribs served over mashed potatoes, yum.
Hi Nagi!
US here and loving your blog!
If I were fortunate enough to win the fabulous pot I would make your French Onion Soup recipe. So happy to see a great recipe for it that doesn’t include wine. I’m on disability and very low income so one these fabulous pots is way beyond my dreams. I love to cook and would use it a lot! I love your website and refer to it often.
You didn’t include where in our world you live!
Hi Nagi, Helen from Melbourne, Australia here. The first thing I would cook in the White Chasseur Dutch oven is the Spanish Paella using your recipe of course. My mouth is watering just thinking about it! Love your posts Nagi, you have reinvigorated my love for cooking. Got a bit dull after 40 years of cooking and getting your post everyday helps me to dish up scrumptious dinners. I thank you, my husband thanks you, my family thanks you.
I am in the U.S and would love to win of those to make us some yummy soups.
Thanks!
I live in Texas and would make some chili for the cold winter nights ahead!
How beautiful!!
I live in Washington in the United States and I can think of about 75 recipes I’d like to make in a dutch oven. But the very first thing I’d make would have to be a big batch of broccoli cheddar soup. I’m talking extra thick, with extra veggies. Mmm..
Thanks for sharing all your yummy recipes!