Recipe by Chef John
"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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yellow onions, diced
sherry vinegar, or to taste
salt and ground black pepper to taste
shredded extra-sharp Cheddar cheese
shredded Monterey Jack cheese
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 there, but the broth was soooo good! Easy to make too! It's a keeper!
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 least popular.
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 french onion soup, I was glad for the easy instructions but it was a very time consuming recipe. Apparently this was the less time consuming version so I'm glad that I chose it.
First time making this soup, and it came out great. But it made the house strongly smell like onions all day!
This was excellent! Not salty and had a "good finish" in the mouth. Used all beef broth but no other changes. A KEEPER!!
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 vinegar and wine). The consistency of the soup was perfect. I used balsamic vinegar and red wine in place of the sherry and asiago and gruyere in place of the sharp cheddar and Monterey Jack I used more thyme and a bay leaf in the stock. We had Caesar salad with it and a glass of Italian red wine.
This is the best onion soup I have made so far. Will make it again, and again for sure!! Yum!
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 seldom measures up. This one is very good, much easier to make and takes a lot less time than my my version. I buttered both sides of the crouton up and toasted both sides up so that the crouton is extremely dried out then the cheeses Chef John suggested. This allows the crouton to suck up as much of that delicious broth as possible. It's heavenly comfort food.
I think this recipe however should come with some sort of a disclaimer which Chef John should have included... Please don't watch the video as you cook this recipe, I'm sure Chef John will not be responsible for any half eaten computer screens.
* Percent Daily Values are based on a 2,000 calorie diet.
American French Onion Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 270
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