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!
Kathryn Dyck says
I live in Manitoba Canada and would make a big pot of tortilla soup
Melodie says
I’m a recent fan and LOVE your recipes. I’m in Alberta, Canada and leaves are turning, air is chilling….. Sharing them with family and friends and they’re a huge hit. Autumn is just around the corner so comfort food and filling the house with wonderful aromas is a must! Your recipes and a new “French” Oven – ooh la la. You inspire, you ignite – love it!
Bryn says
America. And braised beef would be my first dish. My husbands very favorite meal!
Amanda Veintidos says
Hi Nagi,
Hello from Louisiana, USA. Well to be honest I would love the Chasseur to make some Louisiana Style food, some Jambalaya or Gumbo.
I saw your video on Instagram about the Crème Brulee, and looks amazing, but the French onion soup my husband wants me to give it a try, I will let you know by the end of the week.
Ginger Hegler says
Beautiful! I’m from the USA and would love to make a pot of homemade chicken and wild rice soup. Just in time for the fall season!
Mary K says
Hi! I’m in the US from New Haven, Connecticut. Love your recipes and these pots! Definitely Greek chicken and potatoes or lamb shanks. Thank you for having such a great giveaway.
Kathryn Dyck says
I live in the middle of Canada and would make a big pot of pulled pork. I love your blog and recipes!
Beverly Karsch says
USA. French Onion Soup and Jambalya. Not at the same time
Roberta Beach says
I’m from San Francisco, California. My first dish would be osso bucco, followed by beef stew,
Shauna says
I am from the US and I would make a lamb stew.
Larry says
LOVE your site, Nagi!! – so many fabulous dishes have graced our table thanks to you! Here in the US, in Connecticut, fall is approaching so I am getting ready to come back inside from the grill and start heating up the kitchen with more of your wonderful recipes. If I am lucky enough to win I will make one of our favorites – jambalaya! I haven’t seen it as one of your recipes but I think this would be just your style – simple and delicious!! It would be SO GOOD in a beautiful Chasseur cast iron casserole pot (aka Dutch Oven aka French Oven!), especially in Dutch Egg Blue! Keep feeding us with goodness!
Pascale says
Hi Nagi! I’m from Montréal (Québec, Canada), and you can be sure that if I win, the first thing I’m going to cook is this French Onion Soup that looks so yummy! I’m pretty sure it’s going to be awesome, just like every other recipes that I tried from your blog!
Elise from San Francisco says
I’m from San Francisco, USA.
Coq au Vin is on my list and the delicious looking recipe for the onion soup (my favorite.)
Thanks so much for the very generous give-away!
Larry Tadman says
Love your site and recipes especially slow cooking…
I brought frozen pork and beef carnitas for our week
long canoe trip this summer. A big hit.
If i won the pots I would continue exploring starting with your
lamb shanks.
Dave Read says
OMG, it would just have to be Lamb Henry, a classic dish for another classy dish.
Maureen Anderson says
Hi Nagi,
Faithful reader here. I live in North Carolina, US. I’d love to have one of those beautiful French casseroles to make a Bolognese.
Anita says
I’m in the USA and I’ve been wanting to make a braised chicken thigh with shio koji. I’ve been putting off making it bc I don’t have a proper Dutch (or French 😉 ) oven.
Anne Brown says
America –
The first thing I would make of course would be the French onion soup…..it has been one of my favorite soups since I was a teenage (that’s a LONG time ago), and living in the Midwest there are not very many places that serve it.
I am so happy that I found you blog!! I’ve made several of your recipes and they have all been major hits!
Leslie says
Nagi, that French Onion Soup looked soooooo good in the email that I want some NOW! I’m so glad I can use chicken stock, since I have a lot of home made stock in the freezer, and will be trying this if I can find brown onions somewhere.
I’m in Canada and would likely make Beef Bourguignon as the first meal.
Am looking forward to the Coq au Vin recipe.
Leslie
Leslie says
PS What are called Brown Onions in Australia are called Yellow Onions in Canada. They are easy to find!
Leslie Heimbaugh says
I’m from Newport, PA, USA and I’d make a pot of Guiness Beef Stew or your Chorizo Risotto! YUM!