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.

Laraine Perri
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

307 calories; fat 18g; saturated fat 8g; mono fat 7g; poly fat 1g; protein 18g; carbohydrates 19g; fiber 2g; cholesterol 39mg; iron 1mg; sodium 392mg; calcium 331mg.