Lighter French Onion Soup
This 'Lighter French Onion Soup' offers all the comforting depth of the classic without excessive richness, relying on perfectly caramelized onions for its signature sweet-savory flavor.
For 4 servings
Prepare the onions: Halve, peel, and thinly slice the yellow onions. Mince the garlic.
Caramelize the onions: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the sliced onions, stir to coat them in oil, and season with a pinch of salt. Cook, stirring occasionally, for 45-60 minutes, or until the onions are deeply golden brown, very soft, and sweet. Do not rush this step, as it's crucial for flavor development.
Add aromatics: Stir in the minced garlic and fresh thyme. Cook for another 1-2 minutes until fragrant.
Deglaze (optional): If using, pour in the dry sherry or red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the liquid has mostly evaporated, about 2-3 minutes.
Simmer the soup: Pour in the beef or vegetable broth and add the bay leaf. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld. Season with salt and black pepper to taste. Remove the bay leaf before serving.
Prepare the toppings: While the soup simmers, toast the whole-grain bread slices until golden brown and slightly crisp.
Assemble the bowls: Ladle the hot soup into individual oven-safe bowls. Place one slice of toasted whole-grain bread on top of the soup in each bowl. Sprinkle generously with the shredded Gruyère or Swiss cheese.
Broil to finish: Preheat your broiler. Carefully place the bowls under the preheated broiler for 2-3 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Watch carefully to prevent burning.
Serve immediately: Serve the soup hot, being cautious as the bowls will be extremely hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Patience is key for caramelization: Don't rush the onion cooking process. Low and slow heat is essential for developing their deep, sweet flavor without burning.
- 2Use a heavy-bottomed pot: This helps distribute heat evenly and prevents onions from sticking and burning during the long caramelization process.
- 3Taste and adjust: Always taste your soup before serving and adjust salt, pepper, or even a dash more sherry or balsamic vinegar to achieve your desired flavor balance.
- 4Pre-toast bread for extra crispness: For a sturdier crouton that won't get soggy too quickly, toast the bread slices in a toaster or oven before placing them on the soup and broiling.
Adapt it for your goals.
Vegan Option
Use vegetable broth and omit the cheese, or use a high-quality vegan cheese substitute. Nutritional yeast can also add a cheesy, umami flavor.
Mushroom BoostMushroom Boost
Add 1 cup of sliced cremini mushrooms along with the onions during the caramelization phase for an even deeper umami flavor and added texture.
Herb SwapHerb Swap
Experiment with other herbs like fresh rosemary or a pinch of sage for a different aromatic profile.
Why this is on our healthy list.
Rich in Antioxidants
Onions are packed with antioxidants like quercetin, which can help reduce inflammation and protect against cellular damage.
High in Fiber
Using whole-grain bread for the topping significantly boosts the fiber content, aiding digestion and promoting satiety.
Lower in Fat
By reducing the amount of cheese and butter typically found in traditional recipes, this version offers a lighter, lower-fat option while still delivering rich flavor.
Frequently asked questions
Yes, the soup base can be made 2-3 days in advance and stored in the refrigerator. Reheat gently on the stovetop before assembling with bread and cheese and broiling.
