French Onion Soup

Donna Brown


This soup is so good with toasty French Bread and your favorite cheese. With only about 230 calories, it makes a great lunch or add a sandwich for a light supper.

pinch tips: How to Slice & Mince Vegetables Like a Pro


1 Tbsp
5 medium
yellow onions or mix yellow onions and red onions, sliced
bay leaves
3 c
low sodium beef broth
3 c
low sodium chicken broth
1 can(s)
campbell's french onion soup or beef consomme
1/2 c
dry red wine, optional
1/2 tsp
dried thyme
sliced baguette or sourdough bread
mozzarella, swiss or your favorite cheese

Directions Step-By-Step

Heat butter in skillet. Slice onions, I use a mandolin for uniform slices. Add onions to butter. Cover and caramelize over low heat, about 30 miuutes. Check on onions about every 10 min. and stir. At the end, splash with a bit of vinegar to bring out the flavor. Add broths, red wine (if using), bay leaves and thyme to a large pot. Add onions. Simmer for about 15 minutes and season with black pepper. Be sure and remove bay leaves and discard.

Preheat broiler. Divide soup between ovenproof bowls and top with a slice of bread. Top with cheese and broil until cheese is melted and bubbling, about 3 minutes.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy