American French Onion Soup Recipe - Allrecipes.com
American French Onion Soup Recipe
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American French Onion Soup
See how to make French onion soup with a few delicious American twists. See more
  • READY IN ABOUT hrs

American French Onion Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 40 mins

Directions

  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.
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Reviews More Reviews

Aug 10, 2012

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!

 
Mar 03, 2013

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.

 
Sep 19, 2012

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.

 
Nov 04, 2014

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

 
Oct 05, 2014

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.

 
Sep 04, 2014

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

 
Nov 23, 2014

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.

 
Jul 21, 2014

Complete and total awesomeness! The 2 hours plus of cooking is totally worth it because it cooks down to this thick and rich broth that is so restaurant worthy. I did miss the traditional cheese on top but what's stopping me? Not a thing. I love it...it's the best french onion I've made at home.

 

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Nutrition

  • Calories
  • 470 kcal
  • 23%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 1818 mg
  • 73%

* Percent Daily Values are based on a 2,000 calorie diet.

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