Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Easy, Freezable French Onion Soup 2.9 (84) 22 Reviews This comforting soup recipe can be made ahead and frozen for up to three months. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 18, 2023 Rate PRINT Share 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. 22 Winter Soups That Will Keep You Cozy Slicing Onions Place the onion on a cutting board.Halve the onion through the root endPeel back the skin.Place the halves, cut sides down and trim both endsThinly slice the onion lengthwise. The Right Way to Cut, Slice, and Chop an Onion Food Processor Technique To slice onions quickly, use a food processor fitted with a slicing blade. Ingredients 10 medium yellow onions (about 4 ½ 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 ½ ounces each) reduced-sodium chicken broth ¾ cup dry red wine For Cheese Toast (Optional) 4 slices toasted multigrain bread 4 ounces sliced Swiss cheese 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. Storing and Reheating This soup can be frozen for up to three months. To serve, defrost, and warm on the stove, over low heat. Other Onion Soup Recipes to Try: Classic French Onion Soup Vegetarian French Onion Soup Onion and Bacon Soup Seven Onion Soup Caramelized Onion and Mushroom Soup Originally appeared: Everyday Food, January/February 2005 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.