Soupe A L’Oignon (French Onion Soup)

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Who doesn’t love French Onion Soup? Who thought it could be modified to lower sodium and saturated fat and still be delicious? Here you go…a few modifications a couple decades later and it’s still a crowd-pleasing dish.

Have your Gruyere sliced thinly at the deli. If you’re at home with a block of cheese, use the side of a cheese grater that gives slices or use a vegetable peeler, then piece together the cheese over the baguette slices to create a slice. A soup that is normally high in sodium and sat fat thanks to consommé and tons of cheese with this recipe that pulls together pantry ingredients in a dish fit to serve guests.

Serves 4


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4 (1/2-inch-thick) slices French bread baguette
1 tablespoon unsalted butter
6 cups thin vertically sliced onion (about 2 pounds)
1/2 teaspoon sugar
1/8 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 (32-ounce) box 100% fat-free, 50% less-sodium beef broth
4 cups water
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
3 ounces Gruyere cheese, cut into 4 thin slices


Hands-on: 29 Minutes
Total: 1 Hour, 46 Minutes

1. Melt butter in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add sugar and pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Sprinkle onion with flour; cook 2 minutes, stirring constantly. Add broth, water, and wine; bring to a boil. Reduce heat, and simmer 30 minutes. Add Worcestershire sauce; stir well.

2. Preheat broiler to high.

3. Arrange bread slices in a single layer on a jelly-roll pan; broil for 2 minutes or until toasted, turning after 1 minute.

4. Divide soup evenly among each of 4 broiler-safe soup bowls. Top each serving with 1 bread slice and 1 cheese slice. Place soup bowls on jelly-roll pan; broil for 4 minutes or until tops are golden brown and cheese bubbles.

Created date

October 2012

Nutritional Information

Calories 295
Fat 10.2 g
Satfat 6 g
Monofat 3 g
Polyfat 0.6 g
Protein 12.6 g
Carbohydrate 33.9 g
Fiber 4.3 g
Cholesterol 31 mg
Iron 1.5 mg
Sodium 609 mg
Calcium 281 mg