French Onion Soup

Name: French Onion Soup
Prep time: 10
Cook time: 25

4.7

4.7 out of 5 stars (based on 13 reviews)

10 min prep

25 min total

6 servings

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10 ingredients

This French Onion Soup is a super simple version of the French classic. Quick to make and supremely tasty, it is also good for you. Onions are rich in sulphur compounds and flavonoids, not to...

3 tablespoons olive oil
3 large onions, peeled and sliced
2 garlic cloves, chopped
2 tablespoons thyme, chopped
1 teaspoon sugar
1 tablespoon Worcestershire sauce
2 quarts low sodium chicken stock (see Chef Tips)
Salt and pepper to taste
2 slices whole wheat bread, toasted
4 slices Swiss cheese

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Nutrition Facts

Calories

249 cals

Fat

14 g

Saturated Fat

5 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g

Carbohydrates

19 g

Sugar

5 g

Fiber

2 g

Protein

14 g

Sodium

1018 mg

Directions

Heat olive oil in a 4-quart pot over a medium high flame. Add onion, garlic, and thyme to the pot and season with sugar and salt. Stir to mix. Cook stirring from time to time until the onions are translucent, about 5 -7 minutes.
Add the Worcestershire sauce and stock and bring to a simmer. Lower the flame to medium low. Cook for about 15 minutes or until the onions are soft and the stock has reduced somewhat. Season with salt and pepper.
Portion soup in four small ovenproof crock bowls. Top each with ½ a slice of toasted bread and one slice of cheese. Place the crocks on a baking tray and bake under a broiler or in a very hot oven for a few minutes or until the cheese is melted and golden brown. Serve immediately.

Chef Tips

If you can’t find low sodium stock, add ½ cup of water for each cup of stock.

If you are a vegetarian, use either homemade vegetable stock or your favorite low sodium store bought stock.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society