Freezing Onion Soup, yay or nay?

I’m not a fan of onion soup, but, as a treat I am making French Onion Soup, from scratch for my husband. The recipe makes 4-6 servings.

What I’d like to be able to do, is portion, then freeze the leftovers. He could them thaw and cook them when I work late.

But I’m curious if it’s a good idea to freeze this, or not?
Will it suffer from being frozen?

(Of course, he’ll make a fresh toast/floater thingy, and put it under the broiler to melt some cheese on top.)

Thank you for any advice you’d like to share!

(I also wanted to throw in a shallot just to mix things up a bit. The hubby’s not having it, he’s such a literalist, strictly by the recipe, that boy. Would it be a good addition, do you think?)

M&M sells an onion soup that is quite good, maybe a bit salty, but good. It has the cheese and the bread and everything and it doesn’t seem to suffer from being frozen. I would imagine yours would do just fine.

My SO makes LARGE batches on occasion. We freeze most of it. Now a real foodie might object but personally I don’t think it suffers much, if any from freezing. The onion pieces might loose a bit of their firmness (if they had any to start). Give it a whirl and see for yourself. Its not like you are going to ruin a 1000 dollar batch of something.

I’ve frozen soup before no problem and shallots are part of the onion family so sounds good to me.

Add them anyways he won’t be able to tell the difference. When he’s done gobbling down your soup with nom nom nom sounds you can tell him about the shallots then.

The soup will freeze and defrost just fine, if you were making it right to begin with. The shallot, if it’s just one in a whole pot of onions, won’t make the least bit of difference.

Just agreeing with the others,it will be just fine.