Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
French Onion Soup Recipe
French Onion Soup is basically caramelised onion in soup type topped with tacky bread. The French are genius!
Caramelising onions requires persistence, nevertheless it’s value it. You’ll be rewarded with deeply golden, intensely candy onions that kinds an unbelievable flavour base for this French Onion Soup. For a simple possibility, see how one can caramelise onions in a sluggish cooker!
THE ICONIC FRENCH ONION SOUP!
French Onion Soup might be one of the vital epic soups on this entire large world. And but, the soup itself is made with only a few core elements: butter, onions, flour and inventory/broth.
The magic is within the caramelisation of the onions, cooked slowly for at the least 40 minutes. And naturally the crowning glory – the wonderful melted cheese toast!! As a result of let’s face it – French Onion Soup with out the tacky toast is simply onion soup. Meh!
CARAMELISED ONIONS – STOVE OR SLOW COOKER
The caramelised onions are the star of the soup (effectively, on par with the tacky toast). Making caramelised onions the traditional means on the range takes upwards of 45 minutes for an enormous mound like we use for French Onion Soup.
It’s not high-stress or high-energy effort. For more often than not, the onions are cooked over low warmth so that you simply have to stir them now and again.
It’s the kind of factor that’s good to make whereas pottering across the kitchen doing different issues. My forged iron pot is 24 cm / 10″ large and it was full to the brim with uncooked onions and took virtually an hour to caramelise. When you’ve got a wider base pot, it is going to be quicker – in all probability nearer to 45 minutes.
Although in fact, if this all looks like an excessive amount of effort for you…… introducing….
SLOW COOKER CARAMELIZED ONIONS!!!
Sure. You. Can!!!
I first realized of this from a reader then discovered this recipe on TheKitchn. Terrifically handy and completely palms off, simply throw the onions in, drizzle with butter or oil then depart on low for 10 hours.
This may get you 75% of the way in which there. The onions are browned a bit however lack the identical depth of flavour you get from caramelising on the range.
So that you do nonetheless have to cook dinner the onions on the range for 10 – quarter-hour to attain the identical true flavour. And whereas one might surprise what’s the purpose, there’s an enormous distinction between cooking down onions for nearly an hour on the range vs 10 minutes.
Plus, no having to man-handle a big mound of onions in a pot that’s too small (me, me!).
THE REST IS EASY!
Caramelised onions apart, the remainder of the soup is easy. Get all of the tasty brown stuff off the underside of the pot by deglazing it with a contact of wine. A contact of flour to thicken the soup each so barely, a LOT of broth, and an non-obligatory sprig of thyme and bay leaves.
GOOD BEEF BROTH IS A MUST!
Should you use retailer purchased, which I usually do, use a good high quality beef broth/inventory. I personally don’t advocate any of the mainstream manufacturers bought in Australian supermarkets. I take advantage of Maggie Beer and Moredough from Harris Farms (I top off when it’s on sale!), or non-public labels from butchers.
Should you can’t get good high quality beef broth, use chicken or vegetable as an alternative. I discover that the standard of these by mainstream manufacturers is a lot better than the meat inventory. The meat is ok to make use of in issues like gravy and stews, however not when it’s a key ingredient like on this recipe.
DON’T HAVE OVEN-PROOF SOUP BOWLS?
Neither do I! Can’t justify the storage for ONE soup that requires it. Positive, it appears completely dramatic to be served a piping scorching bowl from the oven with all the floor lined in effervescent cheese (and a chunk of bread below there someplace).
However really, I desire making grilled cheese individually and popping them within the bowl as a result of the bread isn’t as soggy from absorbing the soup by the point it will get to the desk.
And lastly, a bit of tip – strive the grilled cheese along with your very personal do-it-yourself Artisan bread. It’s thoughts blowingly straightforward and has been wildly fashionable with readers for the reason that day I shared it! – Johnsat x
FRENCH ONION SOUP RECIPE
WATCH HOW TO MAKE IT
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
- 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
- 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.
- 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.
- 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.
Did You Make This Recipe?
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