Classic French Onion Soup (Lightened, Low-Calorie Friendly Version)

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Classic French Onion Soup (Lighter Version)

Deeply caramelized onions, a savory broth blend, and a perfectly melted cheese crust.

Ingredients

The Soup Base:

  • 3 tbsp Unsalted butter

  • 5 large Yellow onions, thinly sliced

  • ¾ tsp Salt & ¾ tsp Granulated sugar

  • 2 cloves Garlic, minced

  • ½ cup Dry red wine (for deglazing)

  • 32 oz Low-sodium beef broth

  • 24 oz Low-sodium chicken broth

  • 1 tbsp Worcestershire sauce

  • 2 sprigs Fresh thyme & 1 Bay leaf

  • 1 tsp Balsamic vinegar

  • Black pepper to taste

The Topping:

  • 4-5 slices French bread (1-inch thick)

  • 1 ½ tbsp Olive oil

  • 1 cup Gruyère cheese, shredded

  • 3 tbsp Mozzarella cheese, shredded

  • 2 tbsp Parmesan cheese, finely grated

Instructions

1. Caramelize the Onions (The Most Important Step)

In a large pot over medium-high heat, melt the butter. Add the sliced onions and cook for 10 minutes until softened. Reduce heat to medium, stir in the salt and sugar, and cook for 35–40 minutes. Stir every 5 minutes. The onions should become deep amber and syrupy.

2. Deglaze and Simmer

Add the minced garlic and cook for 20 seconds. Pour in the red wine to deglaze, scraping the flavorful browned bits (fond) off the bottom. Add both broths, Worcestershire sauce, thyme, and the bay leaf. Simmer on medium-low for 20 minutes.

3. Refine the Flavor

Remove the thyme sprigs and bay leaf. Stir in the balsamic vinegar. Taste and adjust with salt and pepper. Keep the soup warm on low heat while you prep the bread.

4. Toast the Bread

Preheat your broiler. Brush bread slices with olive oil and broil on a baking sheet for 2–3 minutes (flipping once) until golden and toasted.

5. The Grand Finale

Ladle the hot soup into oven-safe bowls (about ⅔ full). Top each with a toasted bread slice and a generous mound of the three-cheese blend. Broil for 2–4 minutes until the cheese is bubbly, brown, and crusty. Serve immediately.

Quick Tips for Success

  • The “Fond” is Flavor: Those brown bits on the bottom of the pan after caramelizing are “liquid gold.” Don’t let them burn, but make sure you scrape them up when you add the wine.

  • Why Two Broths? Using both beef and chicken broth prevents the soup from being overly “heavy” or salty, creating a more complex, layered flavor profile.

  • Storage: The soup base (without bread/cheese) actually tastes better the next day! Store in the fridge for up to 4 days.

Nutrition at a Glance

  • Calories: ~320 kcal

  • Protein: 15g

  • WW Points: 7 per serving

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