Recipe Card
Quick Description (Hook)
A timeless Classic French Onion Soup with deeply caramelized onions, rich broth, and a golden cheese topping—comforting, elegant, and lighter without sacrificing flavor.
Servings & Timing
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Servings: 5 bowls
Dietary Badges
Low-Calorie Friendly • Mediterranean-Style Ingredients • Comfort Food Classic
Ingredients
Soup Base
- ▢ 3 tablespoons unsalted butter
- ▢ 5 large yellow onions, thinly sliced
- ▢ ¾ teaspoon salt
- ▢ ¾ teaspoon granulated sugar
- ▢ 2 cloves garlic, minced
- ▢ ½ cup dry red wine
- ▢ 32 ounces low-sodium beef broth
- ▢ 24 ounces low-sodium chicken broth
- ▢ 1 tablespoon Worcestershire sauce
- ▢ 2 sprigs fresh thyme
- ▢ 1 bay leaf
- ▢ 1 teaspoon balsamic vinegar
- ▢ Freshly ground black pepper, to taste
Bread & Cheese Topping
- ▢ 4 slices French bread, 1-inch thick
- ▢ 1½ tablespoons olive oil
- ▢ 1 cup shredded Gruyère Swiss cheese, room temperature
- ▢ 3 tablespoons shredded Mozzarella cheese, room temperature
- ▢ 2 tablespoons finely grated Parmesan cheese, room temperature
Instructions
- In a large pot over medium-high heat, melt the butter. Add the sliced onions and cook, stirring frequently, until softened, about 10 minutes.
- Reduce heat to medium. Stir in salt and sugar. Cook for 35–40 minutes, stirring every 5 minutes, until onions are deeply caramelized, golden brown, and syrupy.
- Add garlic and cook until fragrant, about 20 seconds.
- Pour in red wine to deglaze the pot, scraping up browned bits from the bottom.
- Add beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
- Simmer gently over medium-low heat for 20 minutes, stirring occasionally.
- Remove and discard thyme sprigs and bay leaf.
- Stir in balsamic vinegar. Taste and adjust seasoning with black pepper and additional salt if needed.
- Reduce heat to low, cover, and keep warm.
Prepare the Bread & Finish
10. Preheat oven broiler with rack positioned about 6 inches from heat.
11. Arrange bread slices on a baking sheet and brush lightly with olive oil on both sides.
12. Broil 2–3 minutes total, flipping once, until evenly toasted. Watch closely to prevent burning.
13. Place oven-safe soup bowls on a rimmed baking sheet. Fill each bowl about ⅔ full with hot soup.
14. Top each bowl with toasted bread and sprinkle with Gruyère, Mozzarella, and Parmesan.
15. Broil until cheese is bubbly and lightly golden, forming a crust over the edges.
16. Serve immediately.
Brief Introduction (After Recipe Card)
Classic French Onion Soup is proof that simple ingredients can create extraordinary depth of flavor. Slowly caramelized onions form the heart of this dish, enriched with savory broth and finished with crisp bread and melted cheese. This lighter version keeps the soul of the original while reducing overall calories—perfect for cozy evenings without the heaviness.
Step-by-Step Cooking Guide
Caramelizing the Onions
- Cook onions slowly and patiently. They should turn golden, then deep amber.
- Tip: If onions start sticking, add 1–2 tablespoons of broth instead of more fat.
Building the Soup
- Deglazing with wine lifts all the flavor from the pot.
- Simmer gently to avoid overpowering the onion sweetness.
Broiling the Cheese
- Use moderate cheese amounts so it melts fully without becoming greasy.
- Tip: Place bowls on a baking sheet for safe handling and even broiling.
Ingredient Details & Substitution Tips
- Yellow Onions: Best for balanced sweetness and depth.
- Gruyère: Classic choice; melts smoothly and adds nutty flavor.
- Wine: Dry red wine adds richness; alcohol cooks off during simmering.
- Broth Blend: Using both beef and chicken broth creates layered flavor without excessive richness.
Equipment Alternative:
No oven-safe crocks? Ladle soup into a baking dish, top with bread and cheese, broil, then portion into bowls.
Recipe Variations & Serving Suggestions
Flavor Variations
- Add ½ teaspoon cracked black pepper for bolder heat.
- Stir in 1 teaspoon fresh chopped thyme at the end for extra aroma.
Dietary Variation
- For WW-style tracking, use thinner bread slices and slightly less cheese per bowl.
Serving Suggestions
- Serve with a simple green salad and lemon vinaigrette.
- Pair with sparkling water or a small glass of dry red wine.
Storage & Make-Ahead Information
Storage
- Refrigerate soup (without bread and cheese) in an airtight container for up to 4 days.
Reheating
- Reheat gently on the stovetop over medium-low heat.
- Add fresh toasted bread and cheese before broiling.
Make-Ahead Tip
- Soup base can be made up to 2 days ahead; flavors improve with time.
Quality Note
- Best enjoyed fresh once cheese is broiled for optimal texture.
Nutrition Highlights (Approximate, Per Serving)
- Calories: ~320 kcal
- Protein: ~15 g
- Carbohydrates: ~28 g
- Fat: ~14 g
- WW SmartPoints: 7 points per serving (including bread and cheese)
Dietary Highlights: Lower-calorie comfort food, rich in flavor without excess fat
Allergens: Contains dairy, gluten
Frequently Asked Questions
Q: Can I skip the wine?
Yes. Replace with equal amount of additional broth and add 1 teaspoon balsamic vinegar for depth.
Q: Why didn’t my onions caramelize?
Heat may have been too high or cooking time too short. Caramelization requires patience.
Q: Can I freeze this soup?
Yes, freeze the soup base only (no bread or cheese) for up to 3 months.
Final Notes & Reader Engagement
This soup is all about patience and simplicity—when onions are given time, they reward you with incredible flavor. Try this lighter version and let me know how it turned out. Share your tweaks, questions, or serving ideas in the comments, and don’t forget to rate the recipe if you enjoyed it.