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’d love to try an osso bucco before the cold Melbourne (aus ) weather is gone!
Hi. I’m from America. The first thing I would make is the Grench onion soup. I have never had it nor made it but it looks delicious.
Hi there! Matt from Australia here. Recently discovered your blog and now have about 5000 recipe tabs open. Made your moussaka last night and been having Chinese noodle soup throughout the week for lunches – all a hit! If I won I think I’d have to make a curry – your rendang recipe is calling me! (How did it get my number?)
Hi, I live in Victoria Australia. I can’t decide on what recipe I would use because there are so many of yours that would be perfect! The Kids love the chicken and mushroom risotto you recently popped up or out family stable, one pot chicken enchilada rice. Maybe I would pick one just for myself I’ve been dying to try the laska dish you posted recently.
I would make Hainanese chicken and rice. Love that dish ever since I had it for the first time in Hainan. Ooh and I live in the Netherlands by the way ?
Hi Nagi, I’m in Australia. The first thing I’d cook would be a toss up between Pork Belly & Chorizo Stew or a Coconut Curried Beef.
I would love to give lamb shanks in red currant jelly a go in one of these!
Hi Nagi, i’m from Sydney, Australia. The first thing I’ll cook in this beautiful pot will be my favourite chilli con carne! ?
Hello Nagi. I live in NSW Australia and the first thing I would cook is a goat curry! Love your recipes and keep up the good work. ?
Hi I’m from NSW, Australia!
How dreamy is the chasseur cook wear ??
If I won, the first thing I would make is French onion soup! It is something I’ve made before but not for a long time and your description just transported me back! Love your page!
Hello, I live in Maryland USA and The first meal I will make will be “a Ratatouille”. I always wanted to make it
Hi Nagi!
First I Love your posts, the food inspires me to discover the taste of so many cultures.
However I’m a Dutch student and would love to prepare the beef rendang in the Dutch oven (stays Dutch for me :p).
Hi!! I’m from San Diego, Ca & the first thing I cook would be some bean soup with smoked turkey drum stick. Crossing my fingers for those beautiful pots!!
The United States, and I’d make braised short ribs!
Hi! I’m from the U.S. Seattle to be exact.
I love your beef spaghetti raging recipe. My 3 year old and my 35 year old (hub) devours it. I’m going make that in my new French oven if I win!!
Suppose to be “ragu” not raging.
Figured!! 🙂 Hate auto correct sometimes!!! N x
Hello! I live in Canada and I would be so grateful to win one if these beautiful pots!! If I win a Chasseur pot, I would definitely make either a slow cooked Thai yellow curry or a hearty meaty chili. 🙂 Can’t wait! The pot would be great for the perfect marriage of flavors in a high quality base. 🙂
USA here! I would love to have the chance to cook with something as beautiful as this! The first thing I would probably make is a roast. Thanks for the chance!
From USA,
Patatim – first thing I will make if I win your chasseur pots ?
Hi! I live in Canada and have to say I love the recipes you post. Thank you!!!
If I win I will cook Filet of Beef Bourgignion. Cross my fingers!
I live in the United States and I’d love to make some Guiness Irish Stew in one of those beauties!