American French Onion Soup
This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.
This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.
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.Read More
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 the total cooking time is 1 hour and 20 minutes. However, the steps in the recipe indicate that the cooking time is over 2 hours. The bread can easily be browned in the oven after the onions are removed from the oven and placed on the stove top to cook. I turned off the oven when I removed the onions and browned my bread in the oven when it was off. This is a mild tasting onion soup. I prefer a more savory onion soup and added Worcestershire sauce and red wine to the finished soup.Read More
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.
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.
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 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 cheese, assemble and bake. In less than 15 minutes we've got a tasty bowl of French Onion Soup with an American attitude.
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 the total cooking time is 1 hour and 20 minutes. However, the steps in the recipe indicate that the cooking time is over 2 hours. The bread can easily be browned in the oven after the onions are removed from the oven and placed on the stove top to cook. I turned off the oven when I removed the onions and browned my bread in the oven when it was off. This is a mild tasting onion soup. I prefer a more savory onion soup and added Worcestershire sauce and red wine to the finished soup.
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 finish and maybe a little longer. Didn't change anything although I did not have unsalted butter so used salted nor did I have Sherry Vinegar so used wine vinegar instead. It was delicious !
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 beef broth (that's all I had) and added browning seasoning to kick up the Umami. Used only Gruyere.
This was excellent! Not salty and had a "good finish" in the mouth. Used all beef broth but no other changes. A KEEPER!!
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.
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.
First time making this soup, and it came out great. But it made the house strongly smell like onions all day!
No changes to this recipe other than I just camelized the onions on top of the stove instead of in the oven and then on the stove. It was very good!
I used Swiss Emmental and Swiss Gruyere cheese for the top. Best French onion soup ever!
This is the best french onion soup! The whole house smells warm and inviting long after the onions have come out of the oven. Simple and easy to follow video
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.
I made one significant change: As I did not have any FRENCH bread on hand, I added a package of fresh tortoleni to the soup. It was terrific!
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.
Excellent! Taste was on point. I added another generous splash of sherry right before serving and made grilled cheese croutons with sourdough and havarti rather than broiling the cheese over the top because I was taking it to someone’s house. My guy was over the moon about it!
Super yummy. I was intrigued at using the oven to make this soup, thinking the onions would obtain a roasted flavor. What a treat! Try this soup. It's amazing. Chef John you never disappoint!
I made this following the recipe to a tee. Its good soup but it seems to be missing something... I followed a similer recipe that used gruyer (sp) cheese which I thought tasted a bit better.
This is the best onion soup I have made so far. Will make it again, and again for sure!! Yum!
Really Good! Followed instruction exactly except I made half the amount and I used sweet onions instead of yellow. It was very mild. Hubby loved it and he's a connesieur of onion soups....said it was "restaurant quality"- high praise for him. Easy recipe, just takes time. and
Followed this recipe to the letter and it was AMAZING!!!! I had just eaten FO soup at a local steakhouse and this far surpassed their soup!!!! I'm sure the leftovers will be even better tomorrow after they have time to blend!!!
Delicious and will definitely make again. Only thing I did was cut recipe in half. We loved it!
I made this soup with extra onion and garlic because my husband and I both had a cold. I made this soup with both Cheddar/Monterrey jack and Swiss. Both turned out great. I used low salt broth and the au jus sauce made it great. Last but not least, this soup is fast to make.
Love it only change was ezekiel flax bread and Swiss and Provolone to cut cards
This is GOOOOOD! I am not a big fan of cheese, so I always leave it off, but I can do the Jack cheese. I never thought of that! Thank you!
This is very good and much easier than the traditional method. Slicing the onions this way is faster and to me tastes the same. I ended up making it in 2 pots because I underestimated the amount of onions - it's a lot!
Oh my goodness! This was soooo good. Best French Onion soup we have ever had. Not salty and very flavorful, unlike any soup you could get in a restaurant. Halved the recipe for my husband and I and we had a hearty bowl plus a third bowl left over. Prepared the recipe as written, with the exception of using Swiss and Provolone cheese and used a multi grain bread for the toast. I made it a few days ahead so it would be an easy dinner to prepare after work. Thank you so much......AWESOME!!!
did not change a bit super tasty!
My husband said it was the best French onion soup ever!!! Loved that I could caramelize the onions in the oven. Thank you Chef John!
It was very good recipe. Using 425 F oven is really a good idea. However be careful your hand when you stir onions after you take out from oven. I accidentally touched the handle. My hand is burnt a little bit. Very sweet and tasty soup. Thanks for Chef John.
No changes at all!!! Was just like our favorite Restaurant. We have made it 4 times so far. Thanks to all.......
Everyone fell for it! I made a change. We are pure vegetarians. So I used vegetable broth. It took an hour but turned out fantastic!
I've made French Onion soup from a recipe perfected over 20 years. I had a 'hankering for some soup, so thought this recipe looked simple, with everything on hand to complete it... It was a SIMPLE recipe to duplicate, and IMHO vastly better than my own. The layered flavors of Sherry and Red Wine Vinegar are glorious - but use care (as suggested in the video) with the vinegar.. Make it on your next cold damp day. Perfect!
Keeping in mind this is an American take on French Onion Soup, The trick on placing onions in the oven to cook will be used for other recipes! However, as one reviewer commented there was something missing. I will say the soup is good as a base. You may have to play around with it to get just right.
The best French onion soup I've ever had!! I used 3 different cheeses though. A slice of Provolone, then a slice of Swiss then shredded Gruyere on top. Its super cheesey and delicious!!!
I followed the recipe except for adding a couple bay leaves. Turned out great and tasted like it was from a restaurant! I topped them with gruyere and they were yummy!
Totally enjoyed it!
I carmelized the onions on the stove instead of the oven. It worked great! Great soup!
Five stars! I like to browse reviews for substitutions and ideas, so here’s what I ended up with. Cut up the bread first, over an inch thick, so that it stales and won’t completely disintegrate in the soup. I ran out of wine quicker than I expected so I substituted the same amount of brandy. I cold brewed some dark coffee, about 1/4 cup, and added that with the vinegar and brandy. Worcestershire sauce is a must for this particular soup (but naturally? I misplaced mine, so I used a splash of teriyaki sauce instead. I was generous with the thyme and added a sprinkle of Italian seasoning (oregano, parsley). A dry cheese would be preferred and next time I would rather use swiss, asiago, or shredded parmesan. Finally butter and toast both sides of the stale-ish bread and drop it into the bowl, generously cover with cheese and broil to perfection! Use your imagination and this soup will knock your socks off every time.
I wasn’t a fan of the sherry but it’s maybe a personal preference . Next time I’m going to use red wine and mozzarella cheese
Great flavor, nice twist with cheddar.
Yummy! Made as instructed and it is perfect!
This soup was delicious but you definitely need to serve it in appetizer portions because it is so rich.
This was so yummy! I did not have fresh thyme so I used the dried herb. I think I used a little much... but besides that it was perfect. Oh, the other little changes I did was balsamic instead of sherry vinegar, and mozzarella cheese. Very time consuming I found, but definitely worth it!
I’ve made this a few times now. I find I like it best using a good rye bread.
Best French onion soup ever!!! If you make this you will not want to eat restaurant soup.
My favorite soup! No question
I followed the recipe exactly. We invited a couple last minute for dinner tonight. We all thought it was great. Chef John never lets me down.
We loved it! Will make again for sure.
Fantastic new favorite way!
Good. Made a few tweaks.. more onions but all together good
We loved it. I did add a bay leaf and switched out the sherry vinegar for balsamic vinegar. I chopped up my onions a little on the small side using a chopper. I think slightly bigger would have been better. But the family didn’t seem to notice
5-stars for the technique of cooking onions in the oven! A real time-saver that allows you to work on other items as they cook unattended except for a quick toss every 15 minutes. The onions were perfect. I also liked the way the onions were chopped "American" style.
Loved this soup! I did add two beef bouillon cubes and never really got my onions to brown in the oven. Substituted Cabernet for sherry as I did not have sherry on hand. Family loved it also.
Great comfort food for those cold Florida evenings (73F)! Warms you right up with delicious flavor profiles. Long process for soup but a well delivered video and written directions actually makes the build quite easy. However, one would think Sherry is readily available at major stores... just not to be! Great recipe and well recommended.
It was easy to make ,but taste was very bland. Added 2 cloves (minced ) garlic,2 bay leaves and used swiss & gruyere cheese instead. Tasted much better.
It was great! Much easier than the last one I tried that took 5 hours and tastes just like the fine restaurant kind.
Excellent and very easy
Wow. Another great Chef John recipe. I found it easy to make, and it tasted fantastic.
Even though I overcooked the onions a bit, the overall flavour was excellent. Only one thing I would recommend is to make sure to not add the salt until after the hour’s simmer is complete. I added the salt and pepper as the simmer was underway; there is some reduction during that time, which in turn intensifies the saltiness. I made this with a mix of cheddar and mozzarella on homemade French bread. I would make this for company any time. Delicious. Thanks Chef John. UPdate: if using salted butter don't add any other salt to the soup.
Um, yum!! I have never made French onion soup like this before, but roasting the onions in the oven makes it so ridiculously easy. I used red wine vinegar instead of sherry vinegar because it's what I have on hand. I really love how all of these simple ingredients transform into this delicious soup with such complex flavors. Really awesome recipe!
Really, really, really good. Another winner from Chef John. I cheated and used store bought croutons and topped with a mix of shedded Swiss and gruyere cheese. The whole family loved it. Thanks Chef John!
I made exactly as described. I found my onions needed to stay in the oven for about an hour and a half before they carmelized nicely. DEFINITELY a keeper recipe! Chef John never fails to produce easy-to-follow AND superb dishes.
I cut the recipe in half, cooked the onions on the stove top for about 30 minutes, added a pinch of sugar to them while stirring them. I used Colby cheese, that’s all I had. Looks good, let’s eat!
Did the onions on the cooktop. Used Brandy rather than Sherry. Use Apple Cider vinegar rather than Sherry vinegar. Added about a T of Worcestershire Sauce.
Made it several times and liked it more every time.
Very good soup but I think I prefer traditional French onion soup.
I am not good at following direction. I cooked my onions in 1/2 C. butter until brown. I omitted the sherry and sherry vinegar and added the broths directly to the onions. Added 1/2 tsp. of salt, but it could have used the entire tsp. Added Rosemary and boiled for.. a while. I did toast the bread, but used swiss for the top. This was excellent.
Made this last week and it certainly is easier than the traditional. However I had to make a couple substitutions as I didn't have the sherry, nor the sherry vinegar (used tarragon vinegar). Also used Gruyere and Swiss instead of the cheddar and Monterey Jack. That said, the soup came out great and both my hubby and son finished it off quick!
Easy to follow directions and very flavorful.
Awesome recipe, I used grated asiogo cheese. Delicious
I made this today. The whole family loved it. I made every thing in a cast iron pot. No need to use multiple pots and pans. Cast iron gives it a great flavor also. Plus I left the salt out. Good call because the broth is salty enough.