Light French Onion Soup

french-onion-soup Yunhee Kim


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 large thinly sliced Spanish onions
  • 1/4 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 1/3 cup dry sherry
  • 6 cups reduced-sodium chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons reduced-sodium soy sauce
  • 4–8 (3/4-inch) slices French baguette
  • 4 ounces Gruyère cheese, sliced


1. Preheat oven to 400°. Heat butter and olive oil in a heavy skillet over medium-high heat. Add onions and salt. Cover; cook 5 minutes. Uncover; add sugar. Cook, stirring frequently, 25 minutes or until onions are golden. Add flour, and reduce heat to medium-low; cook 1–2 minutes. Add sherry, scraping pan to loosen browned bits. Cook 1–2 minutes or until slightly reduced. Transfer to a saucepan. Add stock and pepper. Boil; reduce heat to low, and simmer, covered, 10 minutes. Add soy sauce.

2. Place bread slices on a baking sheet; bake 7 minutes per side or until golden.

3. Heat broiler. Ladle soup into ovenproof bowls. Top with 1–2 bread slices and 2 slices Gruyère. Broil 1–2 minutes or until cheese is bubbly.

  • Prep Time:
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  • French onion soup is the perfect go-to for cold winter days. Serve hot and bubbly, top with melted Gruyère, and your family will never know this recipe is light.
  • Yield: Makes 4 servings (serving size: 1 3/4 cups soup and 2 toasts)

Nutritional Information

Calories per serving: 307
Fat per serving: 18g
Saturated fat per serving: 8g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 1g
Protein per serving: 18g
Carbohydrate per serving: 19g
Fiber per serving: 2g
Cholesterol per serving: 39mg
Iron per serving: 1mg
Sodium per serving: 392mg
Calcium per serving: 331mg

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