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!
Laverne says
i don’t live in the USA but I do have a US address to send it to if I win:) !!!!! I would do my oxtail and rice recipe in it and then try the onion soup yum!
Stefanie G says
I live in the USA
and I’d love to make a Thai Red Curry Recipe with Vegetables recipe!
Lucinda Reaney says
Hi Nagi!
I’m in Toronto, Ontario, Canada. I would love to try making your Slow Cooked Lamb Shanks in Red Wine Sauce in a new Chasseur pot. Thank you for having this contest, everyone that enjoys your blog would really appreciate one of those fabulous pots.
Lisa Torres says
Hey Nagi!
Well, I would make the French Onion Soup….yummmy!!!! With all the melted cheese….I can taste it now! I just love French Onion Soup…beautiful Chasseur cast iron casserole cookware.
PS: I live the United States
Val says
I would be so very thrilled to use the Chasseur pot to make your French Onion Soup for my youngest son. It’s his absolute favorite, and I haven’t made it in a while! Second will be chili – served over furikake rice – another favorite here at home, especially when the weather starts to cool. We’re in the wonderful U.S.A!
Melissa Hill says
I’m from the US, California and fall is just startting to settle in everyth Fall comes out of pots like those!! I’d probably reach for short ribs first.
Amy Rives says
I would love the larger of the two as I’ve never had a nice, deep pot. I’m sure it would really help when I make my Christmas Eve shrimp and okra gumbo this year – instead of trying to split one batch between two smaller pots! I live the United States!
mila says
OMG!!! Years ago….when I did my dingy little blog…KISSCOOK I did themes every. single. week. And France was one of them (duh) and I did French onion soup…(because..again duh) and it was definitely one of the best times I had blogging! I totally forgot about themed weeks! What an incredible idea love!!! And yes,…goes without saying…this looks flipping fabulous!
Louellen Monte says
Hello, I live in the United States. The first thing that I would cook in one of the Chasseur pots is Beouf Bourguinon.
Sara Mooney says
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!
Jim Matthews says
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
Duane Chiasson says
Canada. Guinness stew and then a chicken fricot
DD says
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
Lora Mercer says
Looking forward to trying my hand at making French onion soup. One of my favorite soups.
Barb Cook says
I live in the USA, and have a great recipe for tortilla soup that would be perfect for the dutch oven. Thanks!
lyn peters says
i am from Canada and I would make the Coq au Vin.
Ann-Marie Mollan says
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 Perez says
Jen from US
Hi Nagi! I would love to make a beef bourguignonne recipe from my grandmother’s cook book. Thanks for the giveaway!
Brenda Jones says
I am in the UK and I would love to cook a hearty bean stew, thanks
Tonya says
I am from the United States and the first dish I would make is my families favorite comforting chicken noodle soup.