French Onion Soup

I made this soup a few weeks ago as a special treat for Stu because he loves it!  It is SO easy to make and the macros are fantastic.  It doesn’t really stand up as a meal just on its own, but is great to have with a sandwich or hash as a complete meal.

French onion soup served with an open faced ham and fried egg sandwich.

Funny story – I had to go buy white wine for this recipe but never drink white wine.  So I decided to purchase a little single serving container of it.  All they  had was moscato, and since I’m not a wine aficionado I figured that would work just fine!  When I checked out, the lady asked me what I was doing with a single serving of moscato and I told her about the soup.  She said, “Are you sure you can cook with this?” and I replied that in fact, no, I was not sure 🙂 .  She didn’t know either so I went with it and it turned out fine!  But now I know moscato isn’t often used in cooking…ha!

French Onion Soup


4 large sweet yellow onions, thinly sliced
1 tsp. granulated sugar
1/2 tsp. freshly ground black pepper
1 tsp. salt (divided)
1/3 cup dry white wine
8 cups low-sodium beef broth
1 bay leaf
1/4 tsp. dried thyme
2 Tbsp. red wine vinegar

  1. Slice onions in very thin vertical slices (I use a mandolin).
  2. Heat a large Dutch oven over medium-high heat and spray with cooking spray.  Add onions and cook until tender (about 5-10 minutes), stirring frequently.  Add sugar, pepper, and 1/2 tsp. salt.
  3. Reduce heat to medium and cook for 15 minutes, stirring frequently.  Increase heat to medium-high and cook another 3-5 minutes until onions are slightly golden.  Stir quickly so they don’t burn.  You should have your wine measured and ready.
  4. Add wine.  Turn heat to high and cook for 1 minute, stirring frequently.  Add beef broth and vinegar.
  5. Add thyme.
  6. Continue cooking on high until the soup boils, then turn heat down to medium, cover and cook for 45 minutes-1 hour.  Stir occasionally.
  7. Add more salt and pepper to taste.  Serve with toast and Swiss cheese.

Macros (recipe makes 8 servings)

102 calories | 18 g carbs, 2 g fat, 5 g protein

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