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 am in the USA. I think that I would make my Chana masala recipe first. I have been craving it lately with cooler temperatures. All those spicy curry flavors! Thanks for doing this giveaway!
I live in the U.S.A. I would start with the French Onion Soup than who knows what. It’s almost fall here so probably a hearty stew or maybe chicken and dumplings!
I am in the US. A honey mustard parsnip and potato bake is definitely the first dish I would make in my new Chasseur! Although, your french onion soup looks absolutely delicious. That could be my second dish. 🙂 Now I’m hungry!
Hi Nagi,
Your French onion soup looks divine! Yum – Creme Brulee – can’t wait for that post – one of my all-time favorites! I’ve never made Coq au Vin maybe I should give that a try. I live in the USA and Fall is quickly approaching us this week; so, time to bring out the soup recipes. If I had one of these lovely French pots, I would make sausage & lentil soup for my family.
I would definitely try the French Onion Soup at some stage, but being Irish I would have to christen the pot with Guinness stew!
USA….. I would cook Braised steak in Madeira with mushrooms.
Hi, Nagi,
I live on beautiful Kauai — but yes, we do have “winter” here (sometimes it even gets below 50 degrees! BRRRRR!)
The first thing I would make is the great recipe I have for Osso Buco!
Thanks for your terrific recipes!
Donna
P.S. I have Baby Hands too — inherited from my Japanese grandfather!
I’m in Missouri (Kansaaaas City!) and I would definitely make a roast in the large “French Oven”. Or if I got the smaller pan, maybe some Iowa chops, smothered with kraut and potatoes. (nod to my original state of residence!) Either way, I’d be a happy camper in my favorite place, the kitchen!
I am in Canada. I would do a Pasta alla Genovese.
Oh my gosh I’d have to make your French Onion Soup first in honor or you! I’m in Seattle, WA, USA
I live in Canada. My first dish would be a Hungarian Gulasch, to be served with homemade Spätzle.
U.S.A. – First thing I would make is stew!!! The color of those pots are so pretty and so is your soup. Thank you for the chance to win!
I live in Canada I usually add a bit of red wine to my French onion soup… With a new French oven I would probably make slow cooked pork roast with some nice potatoes that cook in the meat juices. A classic Quebec old timers meal 🙂
Thank you for some of my favorite recipes coming this week. I love this cookware & I think Coq Au Vin would have to be my first recipe to try. I think it wouldn’t take me long to try all your French recipes, they sound so good. I live in USA. Thanks for this giveaway.
Hi…. Thanks for the chance to win! First thing I would make – stew!!! The color of those pots are so pretty – so is your soup!!!
U.S.A.!!!!
I’m in sunny California and can’t wait for fall and some cooler weather so I can start making soups again, which is what I would want to cook first in that beautiful casserole pot! Clam Chowder, Cream of Asparagus and I’d love to try your French Onion soup recipe since that’s my son’s favorite soup 🙂
I am in Montreal, Quebec, Canada. I love your recipes. I would make an Osso Bucco in my new cast iron casserole pot.
Nagi I live in America and the first thing I would make is that french onion soup!! Oh my goodness I am drooling over here!!
Hi I live in British Columbia, in the wonderful Okanagan Valley, in Canada. I would probably make my beef stew with dumplings first but I would be using this beautiful pot for all kinds of recipes. Thanks for all your great recipes and stories. Love your emails.
I’m from the US. I’d make a vegetarian version of Beef Bourguignon called Bean and Barley Soup Bourguignon from Crescent Dragonwagon’s book “Soup and Bread”. Serve with homemade bread. Yum Yum