Sure you can freeze it.

Thanks, fuctionthenlook.

I don't know why not. Just add the cheese/bread layer later upon reheating.

I do it all the time as it takes no longer to due a huge batch of onions than a small one. As mentioned of course the cheese crouton is added at the time of serving.

Thanks everyone. Even with a sharp knife, it took me a long while to peel and slice about 12 small-medium kitchen onions, then to wilt and carmelize them. It takes longer using a recipe ;) and making a large batch. My back was screaming when I had to quit. I instructed DH on how to scape deglaze the pan so we didn’t lose any fond. I’ll make the rest tomorrow, and, yes I will not freeze any cheese or bread.

I will probably add a bit of dry sherry and ? white or black pepper. I bought some Gruyère for it. Pronounciation of Gruyère? I would say GrhEE yare. Yare as in the French ”brother”.—uy is an ee sound. Like the name Guy is pronounced in French. I took four semesters of French back in the Dark Ages. Got As, but have had a few concussions and cheap wine since then. Ha!

PS Anyone have a problem trying to edit text here? I go to paint/select text in reverse video and Houzz zips my curser up to the top, FAST! Using an ipad air 4.

Makes it difficult to edit text and goofs.

ETA — Look what I found! How to pronounce the names of 20 French cheeses!

see at 4:19 https://www.youtube.com/watch?v=cZy6kT9Z764

I was good w French way back, but then played w Spanish, then hooked up with an Italian, so took some semesters of that. Now I cannot even spell English words correctly. I should have stuck with French and moved to Provence.

I would love to have you for dinner. All of you.

I don’t know if that NYT recipe is good. Looks okay. I dont know nwhat recipes for FOS (French Onion Soup) I.ve ued before. I rarely make it because it wants butterand cheese (yum!) and I am not supposed to be eating that stuff.

Usually I just cook ad hoc. Carmelized yellow onions in butter. Set aside. Beef brorh (the better quality, the better the soup. I’ve even used canned.

This time I made a broth from the ribs and cartilage and fat from a prime rib roast after we had eaten the good part from it. The roast was seasoned with garlic and maybe rosemary maybe time I don’t remember and black pepper. I combined all the stuff that was not lean medium rare prime rib – – that is I cook the ribs the cartilage, the fat, anything of course pan drippings. I simmered that for about 3 hours Until the bones were clean. Then I let it cool and put it in the refrigerator overnight because I was tired.

The next day but that was solidified and I could easily remove that with a slotted ladle and I said that aside for birds. I discarded the very clean bones. I filtered the rest to remove bits of gristle, meat and so on. I set that aside from my opossum. Then I again filtered the broth, this time with a very fine mesh sieve like flat ladle (a Chinese kitchen tool, widely available). That left clear, flavorful broth (~ 3.5 quarts).

Usually, sans recipe, I combine the caramelized onions with the hot broth and season to taste — salt and pepper if needed, some dry sherry (drinking sherry, never cooking sherry), I forgot what else, if anything.

I get some ovenproof bowls and plates ready. I grate some aged Gruyère (or aged Swiss or Jarlsberg). I turn on the broiler with rack positioned about 8 or 10 inches away. I put the hoy onion soup in the bowl, put a slice of toasted good country French bread or baguette (0r something more interesting) atop the soup (moving quickly), then put maybe 1/4 Cup of the grated cheese atp the toast and put beneath the broiler for a minute or two — until the cheese is melted.

Done, ready to eat. Careful not to burn mouth on the hot cheese and soup.

I have not even finished reading that NYT circa 1954 recipe. I only assume it’s good. I have the NYT cookbook but it’s hiding.

I will copypasta the one I found online. You’ll likely be able to get it because I didn’t have to enter any password. We subscribe, but I’ve only been reading available news from my Apple feed and a few other links.

See if you can get the link without any paywall problem. Sometimes, I quickly select the “Reader view” and then I can print that out or copypasto to a temporary Notes page.

Link for nyt French Onion Soup:

https://cooking.nytimes.com/recipes/1017256-french-onion-soup

ETA From readers good comments, these two notes:

Gonzalo2 years ago

🍷 1 Tbsp of Sherry is a very small amount, it won't add any significant flavour. Also, if Sherry boils for a long time, it completely loses its aroma. I suggest adding 2 tbsp on each individual soup dish just before broiling (that's the way people have fancy consomme in Madrid).

Joanne3 years ago — Toast bread first.

My husband said to pronounce Gruyere as "Grew Hair" rolling the R's which is pretty close to the correct pronunciation.

Agree with adding a bit of Dry Sherry (found in the wine section of the store) just before broiling - but heavens, not the stuff marked Cooking Sherry - that stuff is vile.

I lightly toast French bread and cut it into croutons to put on top - a whole slice a bread is hard to eat. Put a lot of cheese on top and tiny drop of EVOO to broil. I also add some finely cut up sprigs of rosemary - mostly because I love rosemary. Fresh thyme also is good on top of the bread and under the cheese.

I get a big skillet and caramelize a ton of onions then pop into the freezer for whenever. I use an Onion Chopper like this

https://www.amazon.com/Prepworks-by-Progressive-Onion-Chopper/dp/B00FOI4324

and even though it is not traditional for them to be in small pieces - it IS easier to eat - no knife or bib required. And It is amazing how many plain old meat dishes enliven with some caramelized onions, even good old mac 'n cheese.

Now if somebody can tell me how to pronounce Croissant he'd be happy. DH frowns when I say it.

The woman at the page I links gives the pronounciation for it ^^^^.

Nancyofnc, I used some of your suggestions.

I made only a half bowl because this soup is rich.

“My husband said to pronounce Gruyere as "Grew Hair" rolling the R's which is pretty close to the correct pronunciation.”

I’ll have to remember this ;)

I noticed that the woman in the video pronounces "eau" differently in Beaufort than she does in Meaux. This is one of the reasons I've given up on French, but I did learn French before I learned Spanish, and Spanish before Italian, but I am most fluent in Italian, although German is my second language. However I do not particularly like German food, and I'm not fond of French food either, but I love Italian and Mexican food. I'm not even fond of French cheese, and my favorite is probably Roquefort, which I like much better than Gorgonzola.

I can read and write French, the conversational part is very difficult for me, and the last French class I took was purely conversation.

As for the soup, I do not like French onion soup that has been frozen, but if it is a choice between freezing it or throwing it out, I would probably freeze it or give it away.

I slice the onions for soup in the cuisinart. Halve them and zoom zap zoom and they are sliced.

My onion soup recipe uses half chicken broth and half beef....and of course sherry....and about a T of flour in with the onions after they are caramelized and before you add the broths....and of course the chicken broth is home made simmered all day stuff!

And I use equal parts parmesan and Emmenthaler for the cheese.

Contrary to the French cheese lady on the video Emmenthaler is Swiss cheese from the canton of Emmental.

I also use the Cuisinart to slice the onions, although I do have a mandoline that works pretty well but is not nearly as fast.

I use Julia Child's recipe, and it includes red wine (or brandy) + Cognac and Gruyère + Parmesan cheese.

After the wine and Cognac are added to the cooked onions, the soup is simmered for only 30 minutes, and that is not enough time for much alcohol to evaporate, but I'm okay with that.

Lindac, thank you! I may try the Emmenthaler next time. I had to tweak the broth with a bit of bouillon paste. Picked it up ;)

Lars, thanks for your ideas. Fantastic as always. I shared some of the soup with a friend — I made her a kit of french bread, soup, spash of dry sherry and grated cheese. she was appreciative and really liked it. Soup got devoured quickly and so none left over to freeze (I value your thoughts on the freezing). No room in freezer in any case. <grin>

French onion soup can be stored in the freezer for up to 3 months. Cool the French onion soup before portioning it into thick freezer bags to freeze. Once the bags are filled, seal them and place them in the freezer.