American French Onion Soup
ID: ec2c57b5...
A comforting twist on the classic French onion soup that incorporates a few clever techniques to make preparation easier. By caramelizing the onions in the oven instead of on the stovetop, and topping the soup with a unique blend of sharp New York cheddar and Monterey Jack cheese, you get a rich, deeply savory, and incredibly satisfying soup.
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🍳 Cooking Flow
Cut yellow onions into large rectangles and coat with butter and salt in an oven-safe skillet. → Caramelize the onions in a 425°F oven for about an hour, stirring occasionally, then deglaze on the stovetop with sherry wine and vinegar. → Transfer onions to a soup pot with thyme, beef broth, and chicken stock; boil and simmer for at least 1 hour. → Ladle soup into heatproof crocks, top with butter-toasted French bread, and cover with grated cheddar and Monterey Jack cheese. → Broil under a hot oven broiler for 5-6 minutes until the cheese is beautifully melted and bubbly.
Cooking Steps
Brief Cooking Order
Cut yellow onions into large rectangles and coat with butter and salt in an oven-safe skillet. → Caramelize the onions in a 425°F oven for about an hour, stirring occasionally, then deglaze on the stovetop with sherry wine and vinegar. → Transfer onions to a soup pot with thyme, beef broth, and chicken stock; boil and simmer for at least 1 hour. → Ladle soup into heatproof crocks, top with butter-toasted French bread, and cover with grated cheddar and Monterey Jack cheese. → Broil under a hot oven broiler for 5-6 minutes until the cheese is beautifully melted and bubbly.
Introduction
A comforting twist on the classic French onion soup that incorporates a few clever techniques to make preparation easier. By caramelizing the onions in the oven instead of on the stovetop, and topping the soup with a unique blend of sharp New York cheddar and Monterey Jack cheese, you get a rich, deeply savory, and incredibly satisfying soup.
Step 1
Peel the 6 large yellow onions, cut them in half, and then slice them crosswise into large rectangular pieces rather than traditional thin French strips.
Step 2
Place a large, oven-safe skillet over medium heat, melt 4 tablespoons of butter, add the cut onions, and season with a large pinch of salt. Stir well to coat all onions in the butter.
Step 3
Transfer the skillet to a preheated oven at 425°F (218°C). Roast the onions for about 1 hour, removing the pan to stir them every 15 to 20 minutes until they are well browned and caramelized.
Step 4
Remove the skillet from the oven and place it back on the stovetop over medium heat. Continue cooking and stirring until a dark brown fond forms on the bottom of the pan.
Step 5
Deglaze the pan by pouring in the sherry wine and sherry vinegar. Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom and sides of the pan.
Ingredients List
Important Notes
Using a 50/50 blend of beef broth and chicken stock yields a more rounded and less muddy flavor profile than using beef broth alone.
Caramelizing the onions in the oven is a highly effective, hands-off method that saves you from standing over a hot stove for an hour.
Sherry vinegar adds a bright, acidic pop that balances the sweetness of the caramelized onions, but use it sparingly so it doesn't overpower the broth.
Always use oven-safe, heatproof crocks or bowls when placing the soup under the broiler to prevent them from cracking.
Ensure the toasted crouton is completely covered with cheese to protect the bread from burning under the direct heat of the broiler.
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