The Best Healthy French Onion Soup (2024)

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 fa*gioli, 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.

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.

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.

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