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!
Hello. I live in the United States. I am lucky enough to live in Jackson Hole, Wyoming near Yellowstone Park. I would love to make braised lamb shanks by Molly Stevens and then go through the rest of her cookbook on braising. These gorgeous pans will surely bt treasuredby who ever is lucky enough to win.
Thank you for all your beautiful writing, recipes and photos.
I,m from Melbourne, Australia and I would actually give this to my son who has moved out of home and discovered (much to my surprise and his) that he loves cooking. So much so that he always has a freezer full of food because he prefers to cook every night rather than go the easy route and use the left overs up! Being on a tight budget I would give him the Dutch/French oven and tell him to make this French onion soup recipe and invite me around for dinner!
P.S. I have one of these casserole dishes that I bought only a couple of years ago and I wish I,d known when starting out how great they are because I would have scrimped and saved and bought one 30 years ago. That’s why I’d like my son to have the chance to have one now and not when he can afford it.
P.P.S. Really love all your recipes that I have tried so far. Like the Dutch oven I wish I,d had you around 30 years ago.?
I’m an Italian living in the United States. Now, the very first thing I would make would be the French Onion Soup. That is my oldest son’s favorite soup and he loves to cook. He is really my biggest cheerleader when it comes to blogging. He is sending out messages through all of his social media for his friends to log on. Frankly, I think I would put either pan on display — you know like they do in a museum for a valued piece of art. But it would be usable art. The dishes I could make — WOW! Thank you for giving us the opportunity. Vive le France!!
Hi NAGI; I am a 63 year young, white, male, recently retired, living in Bonney Lake, Washington, USA. As my wife continues to work, I have become chief cook and bottle washer of the household! I have been trying your recipes for several months now and have been so impressed with them that I have shared them with my two daughters … one lives in England and the other in West Virginia. Casseroles and Soups have always been a favorite of mine especially as I get longer in the tooth:) The first recipe I would try, in the Chasseur Cast Iron casserole pot should I be lucky enough to win it, would be the French Onion soup described above.
Thank you for your effort to support your readers with this offer. This is truly exceptional customer service!
DAN-THE-MAN
I live in Quebec, Canada and I would definitely make a “poulet chasseur” in my brand new Chasseur pot! Love your web site!
What a wonderful giveaway! Thank you, Nagi! And thank you, Chasseur!
I’m a reader from Greece. If I won this amazing pot, I’d probably make this wonderful-sounding onion soup first and your irish beef stew second!
I live in the U.S. I’d love to try your delicious French Onion Soup in my new “French” oven.
I live in America and would totally make your French Onion Soup recipe if I won a Chasseur cast iron casserole pot!
I live in beautiful Denmark! I am so lucky to win a dutch oven pot, the first dish i would make is a danish stew called “skipperlabskovs” (pssh think it originates from northern germany, but don’t tell) it a stew based on beef, potatoes, stock, pebercorn, bay leaves and served with picled beetroots, classic danish rye bread 🙂 you should try it sometimes. I will mail you the recipe 🙂
What would I make first? Nagi, so many wonderful, tasty, homey recipes to choose from……
Ummmmmm – OK I pick Guinness Beef Stew.
Here in Canada it’s Autumn. Leaves are turning, nights getting chilly. Perfect weather for stew!
I live in the U.S. I would make the Port Braised Lamb Shanks. I have been looking longingly at the recipe, but haven’t had a chance yet!
I currently live in the USA, but have family in Sydney, Australia. I recently found your blog and am enjoying your Chinese takeaway recipes. It is great to introduce my children to the dishes I ate as a child. Thank you
I would cook vegetarian chili made with mixed beans, faro and dried mushrooms.
America, that French Onion Soup of course!!!
I live here in the U.S. in sunny Florida. I have always wanted to get a Dutch, oops, French oven and make a bread in it. I’ve seen some interesting recipes so a Rosemary Bread would be first. Love your recipe for one of my favorite soups – French Onion. Yum!
I”m from Calgary, Canada. Have tried a lot of your recipes and totally enjoyed them.I would probably make the Beef and Guinness Stew since it is coming onto fall over here. Also would like to make soups in the Chasseur Pots. Love your dog
Hi, Nagi! I live in Georgia (via Germany, Oregon, and finally Atlanta!) so of course, I’d have to make something with a Southern flavor. I think my creamy shrimp creole soup with bacon cornmeal dumplings would look stunning in these pots! It’s a beautiful red color with the plump dumplings on top…yum! Thanks for your great recipes. I’m saving the French onion soup today!
Can’t wait to try the French Onion Soup. I live in Texas, USA.
As spring seems to be dragging it’s feet, it feels as though we are still shivering our way through the coldest winter in 70 years, here in ‘sunny’ Perth, Western Australia. Brrrrr!!!
Nagi, it would have to be a delicious, simmering pot of split pea and ham hock soup in the large pot , or lamb shanks, now in plentiful supply, slow cooked to melting tenderness in the smaller.
United States – I was thinking duck breast in a cabernet sauce or chicken thighs in a rosemary white wine cream sauce. But I have not been able to get the thought of Guinness Stew out of my head since reading it and with the weather starting to turn (snow has already appeared on the tops of the mountains behind my house) it sounds like a great idea as well.
I’m in the U.S. and I’d like to make mussels in a white wine broth and I’d like to make a paella. Those are so very beautiful