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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

  • 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.

  • 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.

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

  • 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.

  • 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.

  • Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

Nutrition Facts

460 calories; protein 17.3g; carbohydrates 31.7g; fat 29.7g; cholesterol 81.6mg; sodium 1113.9mg. Full Nutrition
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Reviews (64)

Most helpful positive review

Rating: 5 stars
10/05/2014
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. Read More
(49)

Most helpful critical review

Rating: 3 stars
01/14/2017
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
(8)
94 Ratings
  • 5 star values: 81
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/05/2014
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. Read More
(49)
Rating: 5 stars
11/23/2014
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. Read More
(21)
Rating: 5 stars
08/10/2012
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! Read More
(17)
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Rating: 5 stars
08/20/2016
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. Read More
(8)
Rating: 3 stars
01/14/2017
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
(8)
Rating: 5 stars
08/18/2016
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 ! Read More
(7)
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Rating: 5 stars
04/24/2016
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. Read More
(6)
Rating: 5 stars
11/04/2014
This was excellent! Not salty and had a "good finish" in the mouth. Used all beef broth but no other changes. A KEEPER!! Read More
(6)
Rating: 4 stars
09/19/2012
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. Read More
(5)