*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 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.
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