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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
Nagi, Pinning this recipe for this week’s To do list
HOPE YOU LOVE IT!!!!
Where have you been all of my life?…LOL I love cooking, but it is only since I retired, that I have had any time to do so and there are so many things I want to try. I was getting a bit frustrated with bad directions on so many Blogs and having to buy a huge collection of very expensive cook books, just for a couple of recipes (then forgetting which book they were in the next time I wanted to make it). Your directions are clear and easy to follow. French Onion soup is one of my favorite things but every recipe I have tried was so watery and bland. This is absolute perfection!!
What a compliment! 🙂 Thanks Sandra, I’m so pleased to hear you enjoyed this, thanks for letting me know! N x
Your directions are very easy to follow and clear to the reader! Let’s try the creme brulee!
Hope you DO!!!
I’m from the US and I would make German Goulash
I am from the USA and the first thing I’d make is boeuf bourguignon!! What an amazing prize! <3
America. I would make the French Onion Soup! I’ve never made it, but you make directions so clear and easy I believe I could actually make it and have it look just like yours!
A proper dum biriyani! I live in the US.
The United States.
My first meal would be slow braised short ribs
Hello! I’m from Melbourne Australia and I would like to make a beef bourguignon! 🙂
I’m from the USA – Julie Leff
I’d love to try coq au vin!
Hi I am from the USA and would adore to own one of these pots. These truly are an art piece made to be left out to be adored even when not being used. I would love to make the French onion soup in one of these pots. Only had french onion soup once and it was extremely salty. So I would love to enjoy the soup in it’s true glory.
Australia. Lamb roast and vegies.
I’d make Irish stew! I’m Irish living in Scotland, UK. And I miss proper Irish stew!
Hello, my name is Marine and I live in Switzerland. If I I win,the first recipe I would do would be a whole chicken with chestnuts (not sure if it is the right translation, in french it would be marrons) and carrots slowly cooked.
USA
the chicken and mushroom risotto would be the first recipe I would make in this pot. Well, minus the mushroom because I’m not a fan of mushrooms ??
I’m from Canada and I would make my Grandad’s Sicilian Pizzaiola!! Although I’ve never made Coq au Vin and would love to try! ?
CAULIFLOWER SOUP WITH MUSTARD AND GRUYERE CROUTONS because it is Spring in Sydney!
I would love to try your try your Coq au Vin recipe. I love to cook meals slowly and I know the French oven would work perfectly. Dawn
Hi Nagi
I’m from The Whitsundays Australia and despite the weather heating up a bit lately, I’d cook the French onion soup recipe as it’s my very favourite.
Thank you for sharing
Warm regards
Gillian
What a place to live Gillian! 🙂 Happy weekend – N x
Oh, I would love to add the duck egg blue cast iron casserole pot to my kitchen! So many things! But my first would be balsamic beef cheeks to be served on polenta with steamed baby carrots and broccolini. I am hungry just thinking about it!!!