Bistro-Style French Onion Soup



  • 1 teaspoon olive oil
  • 1 cup sliced red onion (about 1/2 cup)
  • 1 cup sliced shallot (about 1/2 cup)
  • 4 cups (32 ounces) boxed onion or French onion soup
  • 2 tablespoons chopped fresh thyme leaves
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 4 cup slices baguette, toasted
  • 1 ounce grated Gruyere cheese


1. Heat oil in a large nonstick skillet over medium-high heat; sauté onion and shallot, stirring until translucent (about 4 minutes). Reduce heat to medium; continue to cook until golden (about 4 minutes).

2. Preheat broiler to low. Place soup in a large saucepan; bring to a boil. Stir in sautéed onion, thyme, vinegar, and black pepper; reduce heat to low. Cover and keep warm.

3. Ladle soup into 4 broiler-safe bowls; top each with 1 piece of bread and 1/4 of cheese. Place under broiler for 3 minutes or until cheese is bubbly and golden. If you don't have broiler-safe bowls, use oven-safe bowls, and bake at 350° for 5 minutes or until cheese is melted. Serve immediately, being careful not to directly touch hot bowls.

  • Prep Time:
  • Cook Time:
  • Yield: Makes: 4 servings (Serving size: about 1 cup)

Nutritional Information

Calories per serving: 100
Fat per serving: 3g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 1.5g
Polyunsaturated fat per serving: 0g
Cholesterol per serving: 8mg
Protein per serving: 4g
Carbohydrate per serving: 12g
Sugars per serving: 4g
Fiber per serving: 1g
Iron per serving: 1mg
Sodium per serving: 632mg
Calcium per serving: 109mg