American French Onion Soup

American French Onion Soup

13
Chef John 22168

"This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier."
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Ingredients

1 h 40 m servings 470 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1818 mg
  • 73%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
  3. Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
  4. Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
  5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  6. Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
  7. Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
  8. Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

Reviews

13

Thank you for a tasty recipe! This was yummy. It's definitely not a traditional french onion, but it was a nice change of pace! I think my onions were a little big, because there were a lot in t...

This is a wonderfully flavored soup and the diced onions and onion baking shortcuts are definitely a plus over traditional French onion soup. Of the three soups I served tonight, this was the le...

This had a really good flavor to it. I didn't make it with the bread because I was already making grilled cheese for my son although I will have to try it the original way. I have never made f...

The technique of baking the onions and finishing them on the stove is genius and gave me time to get other things done. Layering the flavors intensifies the deliciousness (deglazing the pan with...

First time making this soup, and it came out great. But it made the house strongly smell like onions all day!

This is the best onion soup I have made so far. Will make it again, and again for sure!! Yum!

At first I thought the sherry was too strong so I added probably a cup to cup and a half more beef broth. Now it's good and once I added the bread and cheese, I didn't even taste the sherry.

I tried this recipe exactly as written and deem it to be snackey. I generally like French Onion soup and order it in restaurants when they feature it so I can compare it to what I make. Theirs...

This was excellent! Not salty and had a "good finish" in the mouth. Used all beef broth but no other changes. A KEEPER!!