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. The first thing that I would cook in one of the Chasseur pots is Beouf Bourguinon.
I’m in the US and there isn’t much I DON’T use “French” Ovens for! I would use it to make short ribs, stews, even Cottage Pie!
I cannot wait to try this soup, French Onion is my husband’s absolute favorite. I have made your Butter Chicken several times, everyone gets excited when I say I’m making a new Recipe Tin dinner!
Well, if I’m lucky enough, the first thing I would like to make would be something I love but never have tried to make. FRENCH ONION SOUP !
This recipe looks so simple.
My mouth is already watering.
Thank you Nagi for offering a Casseur pot to all that follow your great recipes
Canada. Guinness stew and then a chicken fricot
Everyday I look forward to your recipes. I cant wait to try the French Onion Soup recipe. The Chasseur pot would make a wonderful addition to my kitchen and give me bragging rights in the family…lol
Looking forward to trying my hand at making French onion soup. One of my favorite soups.
I live in the USA, and have a great recipe for tortilla soup that would be perfect for the dutch oven. Thanks!
i am from Canada and I would make the Coq au Vin.
delia smiths chicken basque is my go to one pot recipe yum! I normally put fresh muscles on the top and bake for a further 10 mins making it even more delicious
Ann-Marie
The U.K.
Jen from US
Hi Nagi! I would love to make a beef bourguignonne recipe from my grandmother’s cook book. Thanks for the giveaway!
I am in the UK and I would love to cook a hearty bean stew, thanks
I am from the United States and the first dish I would make is my families favorite comforting chicken noodle soup.
I’m from the US. I would make a beef stew, a beef or pork roast, and lots of soups all Winter!
I’m in Sydney and I’d cook this soup first!! It’s my husbands favourite and I owe him a few decent meals, have been a bad housewife of late lol.
xx
I would love to have either of those beautiful pots. I’m in the Southern US and we actually do have a winter season that I love, because it’s an excuse to make soups and stews and braises, oh my! Thanks for giving us the opportunity to win one of these Nagi! Looking forward to the rest of the posts this week.
Hi there, I am from the U.S. and I would make a nice batch of chicken and dumplings. This is an old recipe from my great grandmother and it is my go to comfort food. She cooked the entire chicken in the pot and then strained the broth and picked the bones out of the pile of chicken and then used the broth as the base. It has a deep rich flavor that I have not found in any other dish I have tried. I learned to make the dumplings as soon as I was able to stand on a chair and hold a plate at the edge of the pot. I think that is what started me on the cooking path that I have wandered my entire life!
most my cooking is indian … so I would love to cook a curry dish …either with meat, beans or make spicy veges.[indian style]…since it is fall here in u.s.a… I would start with bean curry .
A. linton
Looking forward to “French Week”! I live in the U.S. and am looking forward to winning and making the Guinness Stew! Looks great! Thanks for the opportunity and Nagi love your site!!! I made the Arabian Feast two weeks ago and loved it all!!!
Hi, watching and drooling over everything you make lol. Save all of the recipes.
I love onion soup and haven’t made it for awhile, going to try this recipe next time your way, looks delicious.
I would love to be entered to win one of the Chasseur pots please.
I would probably make Hungarian Goulash in the Chasseur pot for the first recipe but have lots of other recipes to try lol. Winter is coming and I do a lot more cooking indoors.
Thanks for the chance to win.
I dream of owning a Chasseur pot, and if I had one I would cook a big batch of streganona.