Easy French Onion Soup Recipe You Can Freeze (With Video)

Prep Time:

20 mins

Total Time:

2 hrs

Servings:

8

This rich, savory French onion soup satisfies like no other, and you don’t need to be in a Parisian bistro to enjoy it. It's not hard to make at home, but it does require time to allow the onions to caramelize to create the characteristic flavor. Most recipes call for standing at the stove, stirring the onions as they cook, but our easy recipe calls for caramelizing the onions in the oven. And while classic French onion soup uses beef broth, subbing chicken broth makes it simpler for home cooks, and ideal for those who don't eat red meat. Another bonus is that you can make this recipe ahead and freeze—so you can savor a bowl of French onion soup any time.

freezable French onion soup recipe in a bowl

Slicing Onions

Place the onion on a cutting board.
Halve the onion through the root end
Peel back the skin.
Place the halves, cut sides down and trim both ends
Thinly slice the onion lengthwise.

Food Processor Technique

To slice onions quickly, use a food processor fitted with a slicing blade.

Directions

Preheat oven and cook onions in oven:

Preheat oven to 450°F. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes.
Uncover and continue to cook:

Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
Add onion mixture, broth, and water to pan:

Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
Deglaze roasting pan:

Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper.

If freezing soup: Let cool completely before transferring to airtight containers, leaving 1 inch at top.
Make the cheese toasts for serving:

Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
Serve:

Divide soup among bowls; garnish each with two triangles of cheese toast, if desired.