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!
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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 love your blog. Went looking for a receipe for carnitas to make for my daughter-in-laws baby shower (she loved it – just made it again to celebrate my grandson’s first birthday – by request). Not being the best cook in the world, I was looking for something not too complex to make. Of all the dozens of receipes I reviewed, yours looked like the one I could handle. Rave reviews at the shower. That was a year ago. I have been getting your emails ever since and have tried many recipes. They are all a big hit! Now everyone thinks I can cook!!! I took your advice to heart when you did a recipe about 6 months ago and you recommended he Chasseur brand instead of that other famous cast iron French cookware. Trouble is – it is not sold anywhere in the US that I can find. So winning some would truly be my one of my hearts desire. Guinness stew – then French onion.
Mmmmmh, coq au vin! It’s been ages since the last time I made that! Good call 😀 I’d love to make it in that beautiful french casserole! And wouldn’t that make a great color combination *.* Other than that I’d like to try that one: http://www.daringgourmet.com/2016/06/27/best-ropa-vieja-the-national-dish-of-cuba/
I don’t have a big enough pot for use in the oven yet, only a small 2-person Römertopf, which is great but simply too small. I also have several other stews on my “recipes-to-do-list” which I can’t try yet, and fall and winter are coming :>
I’m from Germany btw. o.o/
I live in the US and would LOVE to win one of these amazing pots! First on my list.. risotto!
I’m in Dallas – for me it would be a toss up between an apple Dutch baby pancake (or would it also be French if baked in the casserole?) or an apple, kielbasa and cabbage bake. I’m sensing a theme here. It’s still hotter than blazes here, but my psyche wants fall, already!
Can’t wait to try the French Onion Soup! I love it but haven’t made it in years because the recipe I had was much too complicated. This looks sooo much simpler.
I wouldn’t even know where to start! Probably with French onion soup!! I am from Canada
I’m in the US. And I love your work; you are artistic, charming, down to earth, and so fun to follow. If I won, I would most definitely start with the Guinness Stew. Any season is the right season for stew.
I live in America. I have never eaten Coq Au Vin, so Mr. Feildel’s recipe would be the first thing I’d cook in the beautiful pot!
Canada….I would love to make this French Onion Soup!
Look delish
I’m in the US and I would want to make chicken and noodles!
United States Chili
I’m in Toronto, Canada, and if I won one of these beauties I would make your Irish Beef and Guinness Stew, because it’s almost Autumn and I want all the comfort food right now.
USA. It would be perfect for Beef Rendang as we enjoy ALL curries.
I live in America and I would make a chicken and Andouille casserole first 🙂
I am from America and would LOVE the 2x casserole pot. I have made just about everything you send me and just love how they come out. My fav is the best chicken wings ever and the nachos. I now have to make this onion soup and that casserole would be perfect. I tell everyone about your site. LOVE IT
Oh Nagi, it would have to be Coq au Vin, as I have tried this several times and I can’t wait for your recipe as I never go wrong with them. I live in Phoenix AZ, USA, originally from Indiana, USA. I would be thrilled if I won either one of these fabulous cooking casseroles… I have a cast iron skillet which is way better than all others and I can only imagine a shallow casserole pot OR a French Pot.
I love your postings, they make my day! I have made numerous of your recipes, each wonderful.
Tom
I’m in Canada. I would make what I call Accass (Accidental Casserole), which originally began as a tomato-based beef and veggie soup, but it got so thick (loaded with veggies) that it became a casserole. I turn the leftovers into soup. The timing for cooking Accass would be great seeing as I just saw the first snow on the Pinnacles east of me. Brrrr! Failing that, a thick, stick-to-the-ribs chicken noodle soup.
I like this French Onion soup. Usually it tends to be thin and flavorless, but this looks substantial and rich. I’m definitely saving this recipe for when my harvest-haul of onions comes in!
I’m in the US and would make Thai turkey chili! Love your recipes!
I’m in Eaton Rapids, MI, USA
I’d love to make a big ol’ pot of chili with my new Dutch (French?) oven!
Wonderful! French Onion Soup! Mmm! I’d love to try to make it with your recipe, which makes the soup sound easy to make and heavenly to taste!
Florence, Oregon, USA I have printed out your recipe for French Onion Soup and will be making that next! I am really looking forward to the Chef Feidel’s recipe for Coq au Vin. I had it many years ago and would love to make it in that gorgeous looking Chasseur Casserole Pot! Thanks so much for these lovely recipes and wonderful contest Nagi!