Easy French Onion Soup | Simple Freezer-to-Crockpot Soup Recipe (2024)

FAQs

Does French onion soup freeze well? ›

This soup can be frozen for up to three months. To serve, defrost, and warm on the stove, over low heat.

Remove all packaging. Preheat oven to 400°F (205°C). Place product in oven-proof bowl with cheese facing up. Heat 40 to 45 minutes, or until cheese becomes golden brown.

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

Heat 1 soup for 3 minutes on HIGH in the microwave oven (1200 W). Remove soup from microwave oven; sprinkle about 2 tablespoons (30 mL) of additional shredded Swiss or other firm cheese over top of soup. Heat for 20 minutes in preheated oven or until the cheese becomes golden brown.

Soups with a creamy consistency, like potato or chowders, might not taste good after freezing because it affects the texture and makes potatoes mushy. Rice, beans, and noodle soups might also taste different or become mushy. Typically, broth-based soups will freeze well.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

If the heat is too high, the onions will burn. If you don't stir often at beginning and almost constantly toward the end, the onions will burn. If one little bit burns the whole batch needs to be tossed. Otherwise the soup ends up tasting like burnt onion.

Herbs and sources add flavor, aroma, and intensity to the soup broth. You can pick fresh or dried herbs like basil for tomato-based soups or fresh parsley for clear broths. You may also add more spices like turmeric, ground ginger, ground paprika, or nutmeg for a touch of spice and color to your soup broth.

How do you doctor up canned French onion soup? ›

Fresh or dried herbs can also help elevate your French onion soup, with bay leaves, sage, and thyme all being typical additions. You may also want to add a smidgen of salt if the soup is too bland or even some sugar to better simulate the caramelized quality that those canned onions probably lack.

Flour: a little all-purpose flour will help to thicken the soup. You can feel free to use gluten-free flour. Dry white wine: this helps to deglaze the pan and add a boost of flavor.

The freezing and thawing process can affect the texture of ingredients that are kept whole in a soup, like noodles or chunks of vegetables. Potatoes are very starchy and can turn mushy when defrosted.

Leftover French onion soup can generally be stored in the refrigerator for about 3 to 4 days. Make sure to transfer it to an airtight container to maintain freshness and prevent odors from affecting the soup. If you don't plan to consume it within this timeframe, consider freezing the soup for longer storage.

To store: store any leftover French onion soup in an airtight container in the refrigerator for up to 3-5 days without the baguette on top. Reheat in the microwave and then top with cheesy baguette as instructed.

It's best to thaw the soup prior to heating, ideally overnight in the fridge, then gently reheat in a saucepan over low heat, stirring frequently to ensure nothing sticks or burns.