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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 2 hrs Servings: 8 19edf06_e.jpg

Ingredients Ingredient Checklist 10 medium yellow onions (about 4 1/2 pounds), halved, peeled, and thinly sliced 2 tablespoons olive oil 2 tablespoons sugar 1 teaspoon dried thyme Coarse salt and ground pepper 3 cans (14 1/2 ounces each) reduced-sodium chicken broth 3/4 cup dry red wine For Cheese Toast (Optional) 4 slices toasted multigrain bread 4 ounces sliced Swiss cheese

Cook’s Notes To cut onion slices, halve through the root end; peel back skin. Place halves, cut sides down, on cutting board. Trim both ends; thinly slice onion lengthwise. To slice onions quickly, use a food processor fitted with a slicing blade (instead of a knife). This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat.

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 2 hrs Servings: 8 19edf06_e.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 2 hrs Servings: 8

Recipe Summary

prep: 20 mins total: 2 hrs

Servings: 8

prep: 20 mins

total: 2 hrs

prep:

20 mins

total:

2 hrs

Servings: 8

8

19edf06_e.jpg

19edf06_e.jpg

Ingredients

Ingredients

  • 10 medium yellow onions (about 4 1/2 pounds), halved, peeled, and thinly sliced 2 tablespoons olive oil 2 tablespoons sugar 1 teaspoon dried thyme Coarse salt and ground pepper 3 cans (14 1/2 ounces each) reduced-sodium chicken broth 3/4 cup dry red wine

  • 4 slices toasted multigrain bread 4 ounces sliced Swiss cheese

Directions

Preheat oven to 450 degrees. 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; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.

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.

Meanwhile, deglaze the roasting pan with wine: 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, let cool completely before transferring to airtight containers, leaving 1 inch at top.)

If desired, make the cheese toast: 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.

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

Cook’s Notes To cut onion slices, halve through the root end; peel back skin. Place halves, cut sides down, on cutting board. Trim both ends; thinly slice onion lengthwise. To slice onions quickly, use a food processor fitted with a slicing blade (instead of a knife). This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat.

Cook’s Notes

To cut onion slices, halve through the root end; peel back skin. Place halves, cut sides down, on cutting board. Trim both ends; thinly slice onion lengthwise. To slice onions quickly, use a food processor fitted with a slicing blade (instead of a knife). This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat.

Reviews (22)

 Add Rating & Review     83 Ratings   5 star values:        8    4 star values:        14    3 star values:        28    2 star values:        24    1 star values:        9

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Reviews (22)

Add Rating & Review     83 Ratings   5 star values:        8    4 star values:        14    3 star values:        28    2 star values:        24    1 star values:        9

Add Rating & Review

83 Ratings 5 star values: 8 4 star values: 14 3 star values: 28 2 star values: 24 1 star values: 9

83 Ratings 5 star values: 8 4 star values: 14 3 star values: 28 2 star values: 24 1 star values: 9

83 Ratings 5 star values: 8 4 star values: 14 3 star values: 28 2 star values: 24 1 star values: 9

  • 5 star values: 8 4 star values: 14 3 star values: 28 2 star values: 24 1 star values: 9

    Martha Stewart Member     Rating: 5 stars       11/23/2017   I have used this recipe for years. It is so simple to caramelize the onions in the oven. Even though it uses red wine, I believe the alcohol burns off as it is reduced. This is rich and wonderful tasting. So worth the time and effort!!!  

Martha Stewart Member     Rating: Unrated       01/24/2011   Takes time, but worth it! Both kids under 5 devoured it.  

Martha Stewart Member     Rating: Unrated       03/01/2009   Beef broth in place of the wine.  

Martha Stewart Member     Rating: Unrated       02/28/2009   would love the receipe but we are both allergic to alcohol (can't have the wine) what cant i use in it's place? thanks a bunch!  

Martha Stewart Member     Rating: Unrated       01/28/2009   yum  

Martha Stewart Member     Rating: Unrated       09/24/2008   WE USED NO SUGAR, AND INSTEAD OF BREAD WE SLICED A LARGE MUSHROOM AND PLACED IT ON TOP WITH CHEESE OVER IT AND HEATED IN BROILER UNTIL CHEESE MELTED. OH SO GOOD  

Martha Stewart Member     Rating: Unrated       06/02/2008   I wouldn't make this again. It took at least 3 hours and though it was close to be a good french onion soup something was amiss. The consistency was too watery and the soup way too sweet. I would say it serves 8 people though.  

Martha Stewart Member     Rating: Unrated       04/10/2008   update: husband really likes recipe, however, didn't give quite 3 servings (our bowls are 12 oz)  

Martha Stewart Member     Rating: Unrated       04/10/2008   I'm not sure where the 'serves 6' comes from, 'cause I got enough for 3 bowls. Maybe my bowls are bigger. I didn't use the sugar and plain brown onions and it is just wonderful. We also put our toasted bread with cheese on the bottom of the bowl, which is tasty as the soup soaks the bread better that way.  

Martha Stewart Member     Rating: Unrated       04/08/2008   This soup is very easy to make, and also very delicious! I recommend this recipe whole-heartedly and hope you enjoy it, too.  

Martha Stewart Member     Rating: Unrated       03/17/2008   Absolutly loved the soup!!!!!!! I used lightly toasted italian bread and sliced provolne cheese, it really was good Making it tonight for the second time!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! PS I like the fact it uses chicken broth, I don't eat red meat.finally French Onion soup again  

Martha Stewart Member     Rating: Unrated       02/22/2008   This is such an easy recipe....and even yummier the next day after it has sat for a day. The flavor is much more rich. I agree, the chicken broth is much better choice as its not so harsh and metallic tasting.  

Martha Stewart Member     Rating: Unrated       02/20/2008   I have a very similar recipe it also calls for chicken broth. The explanation was beef broth will sometime give the soup a off or metallic taste. Caramelizing the onions in the oven is great so you do not have to watch over the stove for 45min. You can also try cooking the onions in the microwave about 20 min. and then go to the stove. The flavor is not quite as rich but it speed up the process.  

Martha Stewart Member     Rating: Unrated       02/20/2008   You can also use vegetable broth for the vegetarians in your life. Browning the onions well with the sugar helps with the color.  

Martha Stewart Member     Rating: Unrated       02/20/2008   This is the BEST Onion Soup EVER! And - Yes - You use Chicken Broth - for some reason it works!  

Martha Stewart Member     Rating: Unrated       02/20/2008   I'm surprised at the chicken broth too. I've always made french onion with beef broth.  

Martha Stewart Member     Rating: Unrated       02/20/2008   It says above to use chicken broth. Fallenrain  

Martha Stewart Member     Rating: Unrated       02/19/2008   Yeah..Is that right? Whoever's made it, did they use chicken broth or beef broth?  

Martha Stewart Member     Rating: Unrated       01/17/2008   Method does sound easy- can't wait to make it---one question- doesn't Onion soup use beef broth instead of chicken?  

Martha Stewart Member     Rating: Unrated       11/11/2007   This soup is absolutely amazing!!!! It's the only recipe I can find that roasts the onions in the oven first!! Trust me, you'll love it, and your friends and family will want you to make it over and over again!!  

Martha Stewart Member     Rating: Unrated       11/07/2007   January/February 2005 everydayFOOD page 26...bread page 23

    Martha Stewart Member

    Rating: 5 stars 11/23/2017

I have used this recipe for years. It is so simple to caramelize the onions in the oven. Even though it uses red wine, I believe the alcohol burns off as it is reduced. This is rich and wonderful tasting. So worth the time and effort!!!

Rating: 5 stars

Rating: Unrated 01/24/2011

Takes time, but worth it! Both kids under 5 devoured it.

Rating: Unrated

Rating: Unrated 03/01/2009

Beef broth in place of the wine.

Rating: Unrated 02/28/2009

would love the receipe but we are both allergic to alcohol (can’t have the wine) what cant i use in it’s place? thanks a bunch!

Rating: Unrated 01/28/2009

yum

Rating: Unrated 09/24/2008

WE USED NO SUGAR, AND INSTEAD OF BREAD WE SLICED A LARGE MUSHROOM AND PLACED IT ON TOP WITH CHEESE OVER IT AND HEATED IN BROILER UNTIL CHEESE MELTED. OH SO GOOD

Rating: Unrated 06/02/2008

I wouldn’t make this again. It took at least 3 hours and though it was close to be a good french onion soup something was amiss. The consistency was too watery and the soup way too sweet. I would say it serves 8 people though.

Rating: Unrated 04/10/2008

update: husband really likes recipe, however, didn’t give quite 3 servings (our bowls are 12 oz)

I’m not sure where the ‘serves 6’ comes from, ‘cause I got enough for 3 bowls. Maybe my bowls are bigger. I didn’t use the sugar and plain brown onions and it is just wonderful. We also put our toasted bread with cheese on the bottom of the bowl, which is tasty as the soup soaks the bread better that way.

Rating: Unrated 04/08/2008

This soup is very easy to make, and also very delicious! I recommend this recipe whole-heartedly and hope you enjoy it, too.

Rating: Unrated 03/17/2008

Absolutly loved the soup!!!!!!! I used lightly toasted italian bread and sliced provolne cheese, it really was good Making it tonight for the second time!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! PS I like the fact it uses chicken broth, I don’t eat red meat.finally French Onion soup again

Rating: Unrated 02/22/2008

This is such an easy recipe….and even yummier the next day after it has sat for a day. The flavor is much more rich. I agree, the chicken broth is much better choice as its not so harsh and metallic tasting.

Rating: Unrated 02/20/2008

I have a very similar recipe it also calls for chicken broth. The explanation was beef broth will sometime give the soup a off or metallic taste. Caramelizing the onions in the oven is great so you do not have to watch over the stove for 45min. You can also try cooking the onions in the microwave about 20 min. and then go to the stove. The flavor is not quite as rich but it speed up the process.

You can also use vegetable broth for the vegetarians in your life. Browning the onions well with the sugar helps with the color.

This is the BEST Onion Soup EVER! And - Yes - You use Chicken Broth - for some reason it works!

I’m surprised at the chicken broth too. I’ve always made french onion with beef broth.

It says above to use chicken broth. Fallenrain

Rating: Unrated 02/19/2008

Yeah..Is that right? Whoever’s made it, did they use chicken broth or beef broth?

Rating: Unrated 01/17/2008

Method does sound easy- can’t wait to make it—one question- doesn’t Onion soup use beef broth instead of chicken?

Rating: Unrated 11/11/2007

This soup is absolutely amazing!!!! It’s the only recipe I can find that roasts the onions in the oven first!! Trust me, you’ll love it, and your friends and family will want you to make it over and over again!!

Rating: Unrated 11/07/2007

January/February 2005 everydayFOOD page 26…bread page 23

All Reviews for Freezable French Onion Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Freezable French Onion Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest