French onion soup is one of my favorite soups. We order them all the time in our neighborhood restaurant, but it’s just as easy to make from scratch and a lot easier.
French onion soup
French onion soup is one of my favorite soups, comforting and filling, perfect for lunch or dinner as a main course with salad or as a starter. Making from scratch is ideal for weekend cooking. The remaining broth can be warmed up for the week.
We love looking for French onion soup in our restaurant, but it’s far from light. I wanted to boil her soup at home so I could enjoy it more often, but with fewer calories. This French onion soup is easy to prepare and lighter than most restaurant versions. A hearty bowl is a perfect meal this time of year when it’s so cold outside.
Traditional onion soup is made with a lot more butter and is usually topped with a lot of cheese. It’s tasty, but it’s not the healthiest. My recipe only provides one slice of cheese per serving. Gruyere cheese is usually used in French onion soup, but Alpenspitze Swiss cheese is a great lighter alternative. You can also use mozzarella if you prefer.
What goes with French onion soup?
French onion soup is great in itself, but you can serve it with a salad to top off your meal. Try the soup with my berry salad with goat cheese or arugula salad with figs and ham. You can also serve the soup as a starter for every meal. It goes perfectly with roast beef and roasted Brussels sprouts.
Which onions do you use for French onion soup?
I use yellow onions in my French onion soup, but you could use Vidalia, white or red onions.
Preparation of French onion soup
First, you have to cook the onions in butter for about 20 to 30 minutes. You want the onions to soften and take on a nice golden color. Once the onions are done, add flour and mix for a few minutes. Then mix in the thyme, bay leaf, sherry, wine, and brandy and let simmer for 10 minutes.
Add beef broth, salt, and pepper, reduce heat, cover and let simmer for 20 minutes. Then fill the soup into six ovenproof bowls and place them on a baking sheet. Cover with a round piece of toast and top with a slice of cheese.
Put the tray in the oven and fry for 2-3 minutes until the cheese melts. Keep an eye on it – the cheese can burn quickly if it’s under the broiler for too long.
Variations and Tips:
Beef Broth – I usually make my own beef broth, that makes the difference in taste, but can work well as long as you use one that you really like, I usually buy a few brands and try them. Trust me, it’s worth spending a few dollars and ruining the whole meal. This Best Beef Broth and Stock item from Epicurious is really helpful. I did that with half beef and half chicken broth. Low Carb – You can make this soup low in carbohydrates by swapping the bread for steamed cauliflower to keep the cheese. Another low-carb trick I like to use is making parmesan chips (without the bagel flavoring) and using this top hold cheese when melting.
Bulbs – red or white bulbs instead of the yellow bulbs. Gluten-Free – Make the soup gluten-free by dipping it in gluten-free flour and bread. Cheese – Use Gruyere or another white cheese like Fontina, Mozzarella or Provolone instead of the low-fat Swiss if you prefer.
To Make Ahead:
The broth can be prepared in the refrigerator for up to 4 days. Heat on the stove, then toast the bread and melt the cheese before it is ready to serve.
Other soup recipes that you will love:
French onion soup
Prep time: 5 minutes
Cooking time: 55 min
Total time: 1 hr
French onion soup is one of my favorite soups, we order them all the time in our neighborhood restaurant, but it is just as easy to prepare from scratch and much easier.
2 books yellow Onions cut into thin slices 2 EL 2 EL Flour (or gluten-free flour) 1 Laurel Leaf 1/2 tsp ] dried thyme 1-ounce dry sherry 1-ounce cognac or schnapps 2 ounces white wine 9 Cups Beef broth (bought in the shop or homemade) kosher salt and freshly ground pepper to taste 6 toasted Italian bread slices (6 ounces) or gluten-free bread 6 slices [1 9459025] reduced-fat Swiss or your favorite cheese
Sauté the onions with the butter in a Dutch oven or large saucepan over medium heat until the onions are soft and golden, about 20 to 30 minutes, often touching. Add a few drops of water if they get too dry. They should be caramelized but not browned.
Add flour, mix well for another 2-3 minutes.
Add thyme, bay leaf, sherry, wine, and brandy and simmer uncovered 10 minutes more.
Add beef broth, salt, and pepper as desired, reduce heat.
Cover for about 20 minutes and let simmer gently.
Take out the bay leaf and put 1-1 / 2 cups of soup in 6 ovenproof dishes.
Place bowls on a baking sheet.
Put the sliced toasted rolls in each bowl and top bread with cheese.
Roast for 2 to 3 minutes until the cheese melts.
Serving: 1 -1/2 cups Calories: 312.8 kcal Carbohydrates: 31.6 g Protein: 17.9 g Fat: 11 g Saturated fat: ] 3.1 g Cholesterol: 11.8 mg Sodium: 875 mg Fiber: 3.3 g Sugar: 4.8 ] g
Blue Smart Points: 9
Green Smart Points: 9
Purple Smart Points: 9
Points +: 8
Keywords: French onion soup, healthy French onion soup, how to make French Onion Soup Makes Thin French Onion Soup
posted January 20, 2020, by Gina