Warm up to a bowl of comfort with the best Healthy French Onion Soup, a delicious twist on a classic recipe that doesn't compromise on flavor. The satisfying combination of caramelized onions, gooey cheese, and savory broth is perfect for cozy nights.
French onion soup is one of those timeless dishes that everyone seems to know and love. Sweet caramelized onions are simmered in a savory wine-infused broth, their flavors intensified through slow and patient cooking. It's all topped off with a layer of gooey, melted Gruyère cheese atop toasted French bread. What's not to love?
Soups are classic cold weather comfort food. I love cozying up with a piping hot bowl of soup on a cold day. Some of my favorites are my red lentil coconut curry soup, pasta fagioli, and orange-scented butternut squash soup.
Now I'm sharing the recipe for one of my favorite soups, my healthy homemade French onion soup. A restaurant classic, French onion soup may seem like a daunting dish to cook at home. The truth? This delicious soup is not that hard to make!
All it takes is a bit of time to caramelize those onions—the heart of this delicious soup. Plus, when you make this soup at home, you can control the ingredients to lighten up what is traditionally a very rich dish.
I'll show you how to whip up a restaurant-quality, lightened-up homemade French onion soup in the comfort of your own kitchen.
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Why You'll Love This Dish:
- Rich and Flavorful: Caramelized onions, a savory broth, and gooey, melted cheese are an irresistible combination.
- Health-Conscious Indulgence: Enjoy the classic French Onion Soup experience with a healthier twist.
- Versatile Elegance: Whether you're hosting a dinner party or looking for a comforting solo meal, this soup adapts to any setting.
- Inexpensive: made with simple inexpensive ingredients like onions, broth, bread, and cheese.
- Timeless Classic- this dish is always a crowd-pleaser with both kids and adults.
Why This Dish is Healthier:
Traditional French Onion Soup is the epitome of decadence in a bowl. Picture perfectly caramelized onions bathed in a rich, savory broth. It's topped with French bread and a thick layer of melty cheese for a luxurious finishing touch.
Here's why my Healthy French Onion Soup is lighter:
- I use low sodium broth to control the amount of sodium in the dish. Classic French onion soup is typically a high sodium dish from the beef broth, cheese, and bread.
- I use less butter. Traditional recipes call for the onions to be cooked in large amounts of butter. Instead, I use heart healthy olive oil and only 1 tablespoon of butter for rich flavor. The caramelized onions have so much intrinsic flavor, you won't miss the butter.
- I use less cheese. French onion soup is classically served in a soup crock topped with a thick layer of melted cheese that's spilling over the sides. However, gruyere cheese has a strong flavor so a little goes a long way. I use just enough cheese to get that gooey cheese aspect that everyone loves.
- I use whole grain bread. I use whole grain baguette instead of classic French baguette to incorporate healthy whole grains into the dish. I also cut my bread into croutons to make it easier to eat.
The Secret Ingredient- Caramelized Onions
The base of this flavorful soup is simple- it's made by caramelizing onions until they are deliciously sweet and golden brown. Caramelized onions are one of my favorite secret ingredients! I love to incorporate them into dishes because they add so much flavor without adding too many calories.
It does take a little patience to make them but it's so worth the effort! Caramelizing onions transforms a basic broth into the complex and irresistible flavor profile of French onion soup.
The slow and patient cooking process breaks down the natural sugars in the onions, turning them golden brown and coaxing out their inherent sweetness. As they undergo this magical transformation, the onions contribute a rich, savory depth that becomes the backbone of the entire soup.
I usually make an extra large batch and save the rest to use in other dishes. Caramelized onions make a great topping for things like pizza, flatbread, and burgers. They also can be stirred into pasta dishes, casseroles, mashed potatoes, and dips to add depth of flavor.
Check out my full tutorial on How to make amazing caramelized onions.
Ingredients
Ingredient notes and substitutions. See recipe card at the end of the post for full recipe details.
- Onions- I use yellow onions, which are classic. You can use any kind of sweet onion like Vidalia or Walla Walla. You'll need about 2 ½ pounds, which sounds like a lot but they cook down a lot.
- Beef broth- I use reduced sodium beef broth. You can substitute chicken broth or vegetable broth for a vegetarian version.
- Herbs- thyme and bay leaves flavor the soup. I like using fresh thyme but you can use dried.
- White wine- use a dry white wine that you enjoy drinking like a Sauvignon Blanc or Pinot Grigio. You can use red wine for a bolder flavor.
- Cognac- this is optional but I add it at the end for depth of flavor. You can substite any type of brandy or dry sherry.
- Bread- topping the soup with a slice of a French baguette is traditional. I like to use a multigrain baguette with a nice nutty flavor and chewy texture.
- Cheese- Gruyère cheese is classic in French onion soup. It's a type of Swiss cheese with a mildly nutty flavor and creamy texture. You can substitute other cheese like emmental, provolone, fontina or mozzarella. You can also add a little grated parmesan to the gruyere for extra flavor.
Equipment
French Onion Soup Bowls (Crocks)
These stackable ceramic bowls are oven-safe and are perfect for French onion soup! They're also ideal for beef stew, shepherd's pie, pot pie, and chili.
How to Make Healthy French Onion Soup Step-By-Step
- Step 1- Heat the oil and butter in a large pot or large Dutch oven over medium heat. Add the onions and season them with salt, pepper, and sugar.
- Step 2- Cook the onions, stirring occasionally, until they are deeply golden brown and caramelized, about 45 minutes. Take your time with this step as this is what’s going to provide the rich flavor for your soup. If the onions start to burn or catch bottom, add a small amount of water and scrape up any brown bits from the bottom of the pot with a wooden spoon.
- Step 3- Add the minced garlic, thyme and bay leaf and cook a couple of minutes.
- Step 4- Add the flour. Cook, stirring constantly, another minute.
- Step 5- Turn the heat up to high and add the wine. Cook until almost all of the liquid has evaporated.
- Step 6- Add the beef broth. Bring to a boil and reduce to a simmer. Simmer the soup, partially covered, for 30 minutes. Then, add the cognac or sherry, if using. Taste and adjust seasoning with salt and pepper.
- Step 7- While the soup is cooking cut the bread into cubes (if desired, you can cut the bread into slices instead).
- Step 8- Toast bread cubes or slices on a baking sheet in the oven at 400°F for 7-8 minutes until crispy.
- Step 9- Ladle the soup into oven safe bowls and top with toasted bread. Sprinkle grated cheese on top.
- Step 10- Place soup bowls on a baking sheet and place under the broiler until the cheese melts and is bubbly around the edges, 3-4 minutes. Let the soup cool a few minutes before serving.
Chef's Tips and Substitutions
- Classic French onion soup is topped with baguette slices but I like to cut my baguette into croutons instead. It's easier to eat than trying to break up the bread with a spoon.
- If you don't have oven-proof bowls, you can sprinkle the cheese on the toasted bread cubes and place the baking sheet under the broiler to melt. Then, top the soup with the cheesy bread.
- This healthy French onion soup develops more flavor over time so it's the perfect soup to make the day before and store in the fridge. Make the cheesy toast fresh when you're ready to serve the dish.
- If your soup hasn't developed a rich flavor, you can add a splash of balsamic vinegar or Worcestershire sauce at the end for a boost of umami.
What To Serve With French Onion Soup
- Toast up the remainder of the baguette that you use for the recipe and serve it on the side with the soup. You can try my low carb cheesy cauliflower bread or pan con tomate (Spanish tomato bread).
- Serve the soup with a fresh salad for a light meal.
- This healthy French onion soup is a nice accompaniment to main dishes like steak, salmon, scallops or chicken and is perfect for special occasions like Valentine's Day.
Recipe FAQs
Gruyère cheese is classic in French onion soup. It's a type of Swiss cheese with a mildly nutty flavor and creamy texture. You can substitute other cheese like emmental, provolone, fontina or mozzarella. You can also add a little grated parmesan for extra flavor.
Yes, you can make vegetarian french onion soup by substituting vegetable broth for the beef broth.
Most likely it could be from not caramelizing the onions long enough, as this is crucial for flavor development. Also, be sure to use a good quality broth and season the soup properly with salt and pepper. You can try adding a splash of balsamic vinegar or Worcestershire sauce for a boost of flavor.
French onion soup can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Store the bread and cheese separately as they can become soggy with time. Add fresh bread and cheese when reheating.
More Soups and Stews
Looking for more tasty soups and stews? Check out my collection of the best Fall Soup Recipes to get more ideas.
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Recipe
The Best Healthy French Onion Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 ½ lbs. yellow onions (about 3 large onions), thinly sliced (about 8 cups sliced)
- ½ teaspoon kosher salt plus extra to taste
- ¼ teaspoon black pepper
- ½ teaspoon sugar
- 2 cloves garlic, minced
- 3 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- 1 tablespoon flour
- 1 cup dry white wine (like sauvignon blanc or pinot grigio)
- 8 cups reduced-sodium beef broth (can substitute chicken or vegetable broth)
- 1 tablespoon cognac (can substitute brandy or dry sherry)
- 6 slices baguette (preferably multigrain)
- 3 ounces Gruyere cheese, grated
Instructions
- Heat the oil and butter in a large Dutch oven over medium heat and add the onions. Stir to coat the onions with the fat. Season the onions with the salt, pepper, and sugar.
- Cook, stirring occasionally with a wooden spoon, until the onions are golden brown and caramelized, 35-45 minutes. Take your time with this step as this is what’s going to provide the rich flavor for your soup. If the onions start to burn or catch bottom, add a small amount of water and scrape up any brown bits from the bottom of the pot with a wooden spoon.
- Once the onions are caramelized, add the garlic, thyme and bay leaf. Cook another minute or two and then stir in the flour. Cook, stirring constantly, another minute.
- Turn the heat up to high and add the wine. Cook until almost all of the liquid has evaporated and the onions are jammy. Add the beef broth. Bring to a boil and reduce to a simmer. Simmer the soup, partially covered, 30 minutes. When the soup is done, add the cognac, if using. Taste and adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaf.
- While soup is cooking, preheat oven to 400°F.
- Cut the bread into large cubes. Place them on a baking sheet and bake in the oven until lightly toasted, 7-8 minutes. Remove from oven and set aside.
- Place 6 oven-safe soup bowls on a baking sheet ladle the soup into the bowls. Top each bowl with a handful of toasted bread cubes and sprinkle evenly with the grated cheese. Place the baking sheet in the oven under the broiler and broil until cheese is melted and bubbly around the edges, 3-4 minutes. Let the soup cool a few minutes before serving.
- If you don't have oven-proof bowls, you can sprinkle the cheese on the toasted bread cubes and place it under the broiler to melt. Then, top the soup with the cheesy bread.
Notes
- Classic French onion soup is topped with baguette slices but I like to cut my baguette into croutons instead. It's easier to eat than trying to break up the bread with a spoon.
- If you don't have oven-proof bowls, you can sprinkle the cheese on the toasted bread cubes and place it under the broiler to melt. Then, top the soup with the cheesy bread.
- This healthy French onion soup develops more flavor over time so it's the perfect soup to make the day before and store in the fridge. Make the cheesy toast fresh when you're ready to serve the dish.
- If your soup hasn't developed a rich flavor, you can add a splash of balsamic vinegar or Worcestershire sauce at the end for a boost of umami.
Karen says
This soup was delicious. You ommited using the butter when cooking the onions with the oil though in the directions. I found the onions started to stick so added water but cooked them less than 45 minutes. Maybe my stove cooked them quicker? I made 3 portions so maybe that made a difference in the cook.I would definitely make this soup again.
Dr. Sonali Ruder says
So happy you enjoyed it! And thanks for catching that- I edited the recipe to include the butter in the directions. Yes, the amount of time it takes to caramelize the onions will depend on many factors such as the type of onion, how thick you cut them, how much you're cooking, your stove, etc. 🙂
emily says
So happy to hear this turned out so great for you! And thank you for sharing with us! 🙂
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Nedra Brannan says
Seems easy. I will try this. Thank you!
Ama says
How much sodium is in it? My mother absolutely loves french onion soup, but can't have much salt. I would love to make some for her!!!!
sonaliruder says
Each serving has 1289 mg sodium as the recipe is written without any additional seasoning.
Beverley says
Great recipe and I keep forgetting about it, made it last year and it was delicious. I actually have a dinner party coming up and I can see this on the menu. xoxo
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Fooibi says
Sound yummy!!!! I'll try this weekend.
Fooibi
sonaliruder says
Thanks for your comment, Fooibi! I hope you like it!
Karen Louise Hart says
I saw this link on Facebook, agreed making French Onion Soup a great idea, waded through hundreds of recipes on my favourite website,but compared to Foodiephysician's version, they all seemed wrong/bleak/unappetizing.Came out great! Thank You.
sonaliruder says
Thanks so much for stopping by, Karen! So glad you liked the dish!
Jennifer @ Town and Country Living says
Yum. I just added this to my menu for Saturday night.
sonaliruder says
Great! Let me know how it turns out!
Beverley says
Love this healthy version of a much loved dish of mine. Merry Christmas and a Happy New Year xoxo
sonaliruder says
This is one of my favorites too! Happy New Year!
I caps says
Nice healthy recipes you have shared here. Thanks for your great support on such type recipes.
sonaliruder says
Thanks for your support!