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American French Onion Soup

Rated as 4.74 out of 5 Stars

"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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1 h 40 m servings 460
Original recipe yields 6 servings


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  1. Preheat oven to 425 degrees F (220 degrees C). Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now
  8. Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes. Watch Now


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 460 calories; 29.7 31.7 17.3 82 1114 Full nutrition

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Read all reviews 50
  1. 57 Ratings

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Most helpful positive review

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...

Most helpful critical review

I hope you read my review before trying this recipe and find my comments helpful! The total cooking time is in error, confusing and needs to be corrected. The recipe’s directions indicate that ...

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Least positive

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...

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...

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 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...

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 recipe is wonderful. I make the base and store it in the refrigerator. Then when we're ready for soup I just warm up a couple bowls of the base, toast a few slices of bread, grate the chee...

I will definitely make this again. My husband said it was the best onion soup EVER! Took longer to accomplish than the time posted but it was worth it. Allow at least two hours from start to f...

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

Delicious! I used my Le Creuset so I could cut down on pans (went in the oven with onions, them used as soup pot in the stove). Sliced onions on a mandolin to make prep quicker. I also used only...