Bistro-Style French Onion Soup

Makes: 4 servings (Serving size: about 1 cup)


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1 teaspoon olive oil
1 cup sliced red onion (about 1/2 cup)
1 cup sliced shallot (about 1/2 cup)
4 cups (32 ounces) boxed onion or French onion soup
2 tablespoons chopped fresh thyme leaves
2 teaspoons balsamic vinegar
1/2 teaspoon freshly ground black pepper
4 cup slices baguette, toasted
1 ounce grated Gruyere cheese


Prep: 10 Minutes
Cook: 10 Minutes

1. Heat oil in a large nonstick skillet over medium-high heat; sauté onion and shallot, stirring until translucent (about 4 minutes). Reduce heat to medium; continue to cook until golden (about 4 minutes).

2. Preheat broiler to low. Place soup in a large saucepan; bring to a boil. Stir in sautéed onion, thyme, vinegar, and black pepper; reduce heat to low. Cover and keep warm.

3. Ladle soup into 4 broiler-safe bowls; top each with 1 piece of bread and 1/4 of cheese. Place under broiler for 3 minutes or until cheese is bubbly and golden. If you don't have broiler-safe bowls, use oven-safe bowls, and bake at 350° for 5 minutes or until cheese is melted. Serve immediately, being careful not to directly touch hot bowls.

Created date

August 2010

Nutritional Information

Calories 100
Fat 3 g
Satfat 1.5 g
Monofat 1.5 g
Polyfat 0 g
Cholesterol 8 mg
Protein 4 g
Carbohydrate 12 g
Sugars 4 g
Fiber 1 g
Iron 1 mg
Sodium 632 mg
Calcium 109 mg