Creamy French-American Soup

Creamy French-American Soup

ktkincaid 0

"This soup is an American take on the classic French Onion soup. With the addition of heavy cream, it has a little more fat but lots more flavor!"
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45 m servings 1034 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 1034 kcal
  • 52%
  • Fat:
  • 90.4 g
  • 139%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 304 mg
  • 101%
  • Sodium:
  • 1296 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to broiler setting.
  2. Melt butter in a saucepan over medium heat. Add onions and cook until softened, 5 to 8 minutes. Stir in the heavy cream and beef broth. Bring to a boil, then reduce heat to low and simmer, loosely covered, for 20 minutes. Season with salt and pepper, to taste.
  3. Top each slice of bread with one slice of provolone and one slice of Swiss cheese; place on a cookie sheet. Broil on top oven rack until the cheese browns and the edges of the bread are crispy, 3 to 5 minutes.
  4. To serve, ladle soup into 3 bowls and top with one slice of the cheese-topped bread.



This was really good..but maybe just heavy on the cream a overpowered the soup. I would only do half to 3/4 the cream stated here. Cant wait to try again!

I really LOVED this. I confess I tweaked it quite a bit (but I never would have made this without your inspiration, ktkincaid.) I used six onions and cooked them till well carmelized then added ...

Amazing :)