Today's the last day of our NYC Holiday Market. So come see us! »
🔕 🔔
Loading…

My Basket ()

All questions

Left french onion soup out all night, still safe?

I had them in the mason jars ready to freeze. I wanted the soup to cool off before putting them in the freezer. A few beers later and I totally forgot they were on the counter. I put them in the freezer this morning. I would assume freezing the soup would kill anything, is this a correct assumption or should I just get rid of the soup? Thanks!

asked by Jacob about 1 year ago
12 answers 1805 views
671b6c39 4898 435f 92c5 89cd9b925088  img 3788
added about 1 year ago

Freezing the soup probably won't work if it really did go bad. But, honestly, I've made the same mistake before and happily refrigerated and later ate the soup with no bad consequences. It all depends on your personal threshold for food safety. Personally, I'd freeze it and eat it, but I'd probably try it myself before serving it to guests. Other people would likely choose to toss it. It depends on how afraid you are of food poisoning.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

as somebody who ended up in the hospital with a kidney infection/stone from food poisoning when i ate soup that had been out, i would say toss it. freezing only renders bacteria inactive, inhibiting it to continue growing. freezing does not kill bacteria, this is why when scientist find frozen samples in siberia they can still bring it back from suspension in a lab.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

I would toss them.

If I made anything that needs to be placed in fridge or freezer after cooking and to help me remember, I always use a timer set for 15 minutes. If the items are not cool enough, I reset for another 15 minutes.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

I would toss it. Unfortunately, it sat out too long at a temp conducive for bacteria and toxins. Some dangerous toxins are not killed by freezing or reheating to boiling temp. The soup could be fine, but you are taking a chance that is just not worth it.

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added about 1 year ago

Skenny89 is correct. Freezing does not destroy bacteria or their toxins. That's a common misconception. I am a former microbiologist.

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added about 1 year ago

A question: Is the base a meat broth or veggie broth?

Be53e5fa f5fe 4601 8d5e 7d9c096a5aed  nog
Niknud

Rachael is a trusted home cook.

added about 1 year ago

I have a feeling I am going against the current here, but I would freeze and eat. If it's most likely ok (which, sounding like you made it late in the day/evening and froze the next morning it probably is), I would take a chance. I take the same approach to raw eggs. That being said, we have no very young, very old or very immune-compromised folks in our house. I think it's all about your level of risk tolerance. Or the consequences of getting it wrong, i.e., if you're planning on feeding your boss or her royal majesty the Queen of England or your mom, you may want to reassess....

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

I agree with all the advice to toss it. French onion soup isn't a significant investment in either time or money. For future reference, when cooling anything, you have 2 hours to get it to 70 degrees or below, then another 4 hours to reduce it to 40 degrees or lower. At the 2-hour-70-degree mark, the food can be refrigerated, but if liquid, should still be stirred every 30 minutes or so.

My main concern, though, is this: why are you freezing a high-liquid food in glass jars?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Microbiologist here. Throw it out. We store bacterial samples at -80 and they grow just fine when we thaw the little buggers out. even boiling it at this point, would kill the bacteria, but maybe not inactivate the toxins they've produced in the meantime.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

I have never had food poisoning, but have spoken to people that have, and they say it makes you think you're dying. It's really bad...So when I pull a bone-headed error, I ask myself if the price of ingredients is worth a possible hospital visit and suffering several days of agony. The answer is always "NO"! (I once threw out an entire slow-cooked beef roast I forgot was cooling - $14) No food is worth your health - please throw it out.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 1 year ago

My answer depends on if you had put the lids on, if the soup was really hot and you put the lid on--you made canned soup.
If the lid was not on some nasties from the air just might have found a nice place to live.