This Caesar potato salad recipe is fantastic on a hot summer day, but it also tastes great year-round.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup unsalted butter
- 6 large yellow onions, diced
- 3 tablespoons dry sherry
- 1 tablespoon sherry vinegar, or to taste
- 4 cups chicken broth
- 4 cups beef broth
- 3 sprigs fresh thyme
- salt and ground black pepper to taste
- 6 slices French bread
- ¼ cup butter, melted
- 1 cup shredded extra-sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- 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
| Calories | 460 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 19 g |
| Sodium | 1114 mg |
| Sugars | 7 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this recipe. I used about 1 1/2 cup vegetable broth and made 2-3 cups broth using Better than bouillon low sodium beef flavor. I used dried thyme and I didn’t have any wine so I added 1tbs red wine vinegar and 1 tbs rice wine vinegar and 1-2 tbs Worcestershire sauce, and followed all the cooking directions in the recipe. I used cubed baked bread and we added some cheese on top. Delicious!!! Can’t wait to make again.
Traditional recipe and I needed the reminder on french cutting the onions. However this chef’s love affair with cheddar cheese is obvious. Gruyere and/or melty swiss isn’t replaceable.
Very good. Thank you Chef John
Very good, but I didn’t use the blend of cheese , I used Guyre cheese and I didn’t like it as much as with blend. (I used Mexican four blend ). It was better with the blend.
easy and tasts great
I’ve made this a few times now. I find I like it best using a good rye bread.
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 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!
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
Easy to follow directions and very flavorful.
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!
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.
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 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.
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.
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.
Very good soup but I think I prefer traditional French onion soup.
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.
Yummy! Made as instructed and it is perfect!
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!
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.