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!
Am 82 year old reader from the heartland of the U. S. Iowa. Have been reading you for so long you feel like a best friend. The first thing I would make if I were lucky enough to win, is the delightful French onion soup.
What a wonderful giveaway! I live in the US and I have always wanted to make French Onion Soup. That would be my first. Then I would try your Fiery Fall Apart Mexican Beef Ribs. Yum.
Nagi, thanks for the give away! It’s nice to see what you use to make some of these amazing dishes! I’m in the USA, and I would make my cousins chicken curry recipe that he picked up while stationed in Japan! YUMM.
Thanks for an easy French onion soup recipe, it’s my favorite, and what we will be having this week!!
I live in the USA with my husband and our golden retriever Quinn. I so enjoy watching your videos and pictures of Dozer. He is beautiful!I LOVE your blog and have had great luck with your recipes. My husband and I are both loving chicken thighs thanks to you. I would love to make sauerbraten since it is going to get cold here before to long and we love German food. Keep those recipes coming.
Thanks for your wonderfully easy recipes, Nagi. I would definitely make the French Onion soup – I’m salivating already in anticipation
Hi Nagi, I live in Ipswich Qld Australia, and lamb shanks with port wine would be my first meal. Cheers Cedric
North Carolina in USA. French Onion Soup, of course.
I love in Fuquay Varina, North Carolina, USA
My choice for a first meal out of your beautiful French cookware would be my recipe for Beef Burgundy. However, your French Onion Soup is sooooo tempting!
Thank you for the chance to win.
Australia is my home and I would love the chasseur cast iron casserole pot. My first meal from that magic pot would be a recipe I have for lamb shoulder using red stock. Cant wait to get started. Love your posts {& your mums] Amazing recipes!
Thank you for the giveaway. I used Le Creuset so I am interested in how they differ with each other. The slow cooking recipes need a heavy-duty Dutch oven that can slowly simmer and hold the heat.
Hi Nagi, I’m from the Detroit, Michigan area. It would be better then winning the lottery to receive a CHASSEUR CAST IRON CASSEROLE DUTCH OVEN ? ??. My first dish would be Chicken Coq Au Vin, followed immediately with French Onion Soup, then Guinness Stew and oh my gosh the list is endless!
I’m not usually a big soup eater, but your onion soup recipe looks fantastic!
USA and first thing I would make in the casserole is your Double Garlic Prawns.
I live in the US. Specifically California. I would love to make a brisket for Rosh Hashannah.
Thanks.
Loving your site and my daily Dozer dose. I live in Florida, USA which hasn’t gotten the fall vib yet, but I would still make French Onion Soup first. I make soups year round, so not too weird for me!! My husband has become a soup lover too, he will even request veggie chicken soup fairly often when I ask what he wants for dinner.
The best thing about living in Australia is the multicultural food scene. I’m sure we can all agree that the fabulous thing about the world wide web is it allows us all to experience food journeys and connect through the blessing of food. If I were to win that duck egg blue “french” oven, I would be so proud to make a middle eastern dish called “laban immo” in it. It translates to “yoghurt mother” . Traditionally it is cooked in goat meat and goat yoghurt. I use lamb shanks because I dont like the strong taste of goat meat. It also calls for plenty of caramelised onion, to be added to the meat and yoghurt. Served on a bed of rice, it really is the ultimate comfort food.
Not to mention that duck egg blue is my favourite colour and my home is decked out in it. There is a joke in my household that if its duck egg blue, “dont touch it, dont use it, its just for show”. I promise if I win a chasseur, it will definitley get used. It will also sit prettily on my stove to blend in with the decor.
I live in the U.S.A. It’s just the beginning of autumn here and I would definitely use the pot to make beef stew with cornbread on the side.
I live in Nashville, TN (USA) and I know what good quality cast iron can do in the kitchen!! Excellent cookware!! Want to make a pork tenderloin with onion and garlic first thing!
In beautiful North Queensland, Australia, we have a short Winter but still get to enjoy those ‘wonderful winter’ meals.
Either a Guinness Stew or Baked Oregano Chicken Thighs with Sweet Potato, Carrots and Onion would be the first meal cooked.
But with so many of your recipes using a Dutch oven, I will continue to try a ‘new’ recipe at least weekly to continue (without exception) to enjoy your flavours,
PS. Continue the Great recipes and my mouth was watering looking at the photo of the French Onion Soup !
I would love to win the Chasseur French Oven and would make the Frence Onion Soup first.
YUMMY!! Me! Me!
Dallas, Texas USA. First dish yummy chicken and fat dumplings on top.
I live in the US. I’d definitely go for french onion soup! And it seems like I’m not the only one. I wonder what put that idea in all of our heads ;). Looks so amazing…. uh oh… maybe an early dinner tonight. Thanks for this!